Hongwu Ji

发表

Microstructure of Antarctic Krill (Euphausia suberba) Cuticle

Yuanhuai Peng, W. Ji, Hongwu Ji, 2022, Ocean Science Journal.

Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology

Hongwu Ji, Pengzhi Hong, Shucheng Liu, 2009 .

The calcium supplementation effect of calcium-binding oligopeptides from bonito (Auxis thazard) hydrolysate in rats

W. Ji, Hongwu Ji, Ming Chen, 2022, Food Science and Technology.

Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii)

Chuang Pan, Hongwu Ji, Xiaodan Huang, 2021, Foods.

Utilization of inorganic salts as adjuvants for ionic liquid–water pretreatment of lignocellulosic biomass: enzymatic hydrolysis and ionic liquid recycle

Hongwu Ji, Shucheng Liu, Jing Gao, 2019, 3 Biotech.

Enhanced enzymatic hydrolysis of rice straw via pretreatment with deep eutectic solvents-based microemulsions

Lili Zhang, Hongwu Ji, Shucheng Liu, 2020 .

Effect of ionic liquid/inorganic salt/water pretreatment on the composition, structure and enzymatic hydrolysis of rice straw

Hongwu Ji, Shucheng Liu, Jing Gao, 2019, Bioresource Technology Reports.

Enhanced saccharification of rice straw using combined ultra-high pressure and ionic liquid microemulsion pretreatments

Hongwu Ji, Shucheng Liu, Jing Gao, 2018, 3 Biotech.

Hypouricemic, hepatoprotective and nephroprotective roles of oligopeptides derived from Auxis thazard protein in hyperuricemic mice.

Hongwu Ji, Shucheng Liu, Ming Chen, 2021, Food & function.

Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice

W. Song, Hongwu Ji, Shucheng Liu, 2021, Food Science and Technology.

Optimising the free radical scavenging activity of shrimp protein hydrolysate produced with alcalase using response surface methodology

Hongwu Ji, Pengzhi Hong, Chaohua Zhang, 2009 .

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus).

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Food chemistry.

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Food science & nutrition.

Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

N. Sakai, Hongwu Ji, Shucheng Liu, 2016, Food and Bioprocess Technology.

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles.

Lin Nian, Luyun Cai, Hongwu Ji, 2019, Food chemistry.

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide.

M. Farid, Hongwu Ji, Shucheng Liu, 2017, Food chemistry.

Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats

J. Hao, Hongwu Ji, Pengzhi Hong, 2010 .

Purification, identification and molecular mechanism of two dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from Antarctic krill (Euphausia superba) protein hydrolysate.

W. Ji, Hongwu Ji, Chaohua Zhang, 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis.

Hongwu Ji, Pengzhi Hong, Chaohua Zhang, 2008, Food chemistry.

Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Innovative Food Science & Emerging Technologies.

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems.

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Food chemistry.

Recovery of astaxanthin from shrimp (Penaeus vannamei) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions.

Hongwu Ji, Shucheng Liu, Jing Gao, 2020, Food chemistry.

Enhanced extraction of astaxanthin using aqueous biphasic systems composed of ionic liquids and potassiumphosphate.

Hongwu Ji, Shucheng Liu, Jing Gao, 2020, Food chemistry.

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

Jian-rong Li, Lijun Sun, Luyun Cai, 2015, Front. Microbiol..

Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide

Hongwu Ji, Shucheng Liu, Chaohua Zhang, 2011 .

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening.

Yuanhuai Peng, Hongwu Ji, Shucheng Liu, 2019, Food chemistry.

Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs

Hongwu Ji, Xiaodan Huang, Hao Chen, 2022, Frontiers in Microbiology.

Microstructure of Antarctic Krill (Euphausia suberba) Cuticle

Yuanhuai Peng, W. Ji, Hongwu Ji, 2022, Ocean Science Journal.

Purification and characterization of Antarctic krill chitinase and its role on free fluoride release from Antarctic krill cuticle

Yuanhuai Peng, W. Ji, Hongwu Ji, 2021, Food Science and Technology.

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

Yuanhuai Peng, W. Ji, Hongwu Ji, 2020 .

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis

J. Hao, Yuanchao Zhang, Hongwu Ji, 2021 .

Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio

Hongwu Ji, Shucheng Liu, Chaohua Zhang, 2009 .

Effect of Amino Acids on the Phase Behavior of Aqueous Biphasic Systems Composed of 1-Butyl-3-methylimidazolium Tetrafluoroborate and Sodium Citrate

Hongwu Ji, Jing Gao, Fanghong Nie, 2018, Journal of Solution Chemistry.

Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters

Hongwu Ji, Pengzhi Hong, Shucheng Liu, 2006 .

A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium

Hongwu Ji, Shucheng Liu, Ming Chen, 2019, Journal of Functional Foods.

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

X. Yang, Hongwu Ji, Shucheng Liu, 2022, Food chemistry: X.

Separation of the polysaccharides in Caulerpa racemosa and their chemical composition and antitumor activity

Hongwu Ji, Pengzhi Hong, Chaohua Zhang, 2008 .

Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett-Burman and response surface methodological approaches.

J. Hao, Hongwu Ji, Chaohua Zhang, 2012, Journal of the science of food and agriculture.

Anti-fatigue and anti-oxidant activities of oyster (Ostrea rivularis) hydrolysate prepared by compound protease.

Yong Cao, Hongwu Ji, Jianyin Miao, 2018, Food & function.

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

Hongwu Ji, Shucheng Liu, Xiaoshan Zheng, 2022, Foods.

Hongwu Ji, Shucheng Liu, Jing Gao, 2020, Food research international.

Quality and volatile compound analysis of shrimp heads during different temperature storage

Hongwu Ji, Shucheng Liu, Qiuyu Xia, 2021, Food chemistry: X.

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Hongwu Ji, Shucheng Liu, Qiuyu Xia, 2022, Foods.

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

J. Hao, Hongwu Ji, Shucheng Liu, 2014 .

Molecular dynamics simulation of the interaction between dense-phase carbon dioxide and the myosin heavy chain

J. Hao, Hongwu Ji, Liu Yuan, 2017 .

Angiotensin I‐converting enzyme inhibitory activity of Acetes chinensis peptic hydrolysate and its antihypertensive effect in spontaneously hypertensive rats

X. Qin, Hongwu Ji, Pengzhi Hong, 2009 .

LCST-Type Phase Behavior of Aqueous Biphasic Systems Composed of Phosphonium-Based Ionic Liquids and Potassium Phosphate

Hongwu Ji, Shucheng Liu, Jing Gao, 2017 .

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

Hongwu Ji, Shucheng Liu, Qiuyu Xia, 2021, Foods.

Improvement of solubility, stability and antioxidant activity of carotenoids using deep eutectic solvent-based microemulsions.

Yong Hu, Hongwu Ji, Shucheng Liu, 2022, Colloids and surfaces. B, Biointerfaces.

Three DPP-IV inhibitory peptides from Antarctic krill protein hydrolysate improve glucose levels in the zebrafish model of diabetes

Cai Song, W. Ji, Hongwu Ji, 2021 .

Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures.

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Food chemistry.

Physical and chemical analysis of Passiflora seeds and seed oil from China

Shucheng Liu, Hongwu Ji, Pengzhi Hong, 2008, International journal of food sciences and nutrition.

Anserine beneficial effects in hyperuricemic rats by inhibiting XOD, regulating uric acid transporter and repairing hepatorenal injury.

Hongwu Ji, Shucheng Liu, Ming Chen, 2022, Food & function.

Composition Analysis and Antioxidative Activity of Maengjong-juk (Phyllostachys pubescence) Leaves Tea

S. Kim, Hongwu Ji, M. In, 2010 .

Vacuum frying of breaded shrimps

Hongwu Ji, Shucheng Liu, Guangkun Pan, 2015 .

Composition and content analysis of fluoride in inorganic salts of the integument of Antarctic krill (Euphausia superba)

Yuanhuai Peng, W. Ji, Hongwu Ji, 2019, Scientific Reports.

Two Novel Bioactive Peptides from Antarctic Krill with Dual Angiotensin Converting Enzyme and Dipeptidyl Peptidase IV Inhibitory Activities.

W. Ji, Hongwu Ji, Chaohua Zhang, 2017, Journal of food science.

Identification and molecular docking of two novel peptides with xanthine oxidase inhibitory activity from Auxis thazard

Hongwu Ji, Shucheng Liu, Ming Chen, 2022, Food Science and Technology.

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus).

J. Hao, Hongwu Ji, Shucheng Liu, 2021, Journal of food science.

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

J. Hao, Hongwu Ji, Pengzhi Hong, 2009 .

The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry.

Hongwu Ji, Shucheng Liu, Xiaoshan Zheng, 2022, Food research international.

Mussel-inspired synthesis of polydopamine-functionalized calcium carbonate as reusable adsorbents for heavy metal ions

Hongwu Ji, Zhong‐Ji Qian, Lei He, 2014 .

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Hongwu Ji, Shucheng Liu, H. Dong, 2021 .

Lipase-catalysed acylglycerol synthesis of glycerol and n − 3 PUFA from tuna oil: Optimisation of process parameters

Hongwu Ji, Pengzhi Hong, Shucheng Liu, 2007 .

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus).

B. Kong, Hongwu Ji, Shucheng Liu, 2023, Food chemistry.

Optimization of microbial inactivation of shrimp by dense phase carbon dioxide.

Hongwu Ji, Shucheng Liu, Chaohua Zhang, 2012, International journal of food microbiology.

Composition and content analysis of fluoride in inorganic salts of the integument of Antarctic krill (Euphausia superba)

Yuanhuai Peng, W. Ji, Hongwu Ji, 2019, Scientific Reports.

The anti-fatigue effect of the Auxis thazard oligopeptide via modulation of the AMPK/PGC-1α pathway in mice.

Hongwu Ji, Shucheng Liu, Ming Chen, 2022, Food & function.

A novel biomimetic logic gate for sensitive and selective detection of Pb(II) base on porous alumina nanochannels

Hongwu Ji, Zhong‐Ji Qian, Shucheng Liu, 2015 .

Brown adipose tissue-derived Nrg4 alleviates non-alcoholic fatty liver disease in mice

Hongwu Ji, Shucheng Liu, Ming Chen, 2023, Journal of Functional Foods.

The Preventive Mechanism of Anserine on Tert-Butyl Hydroperoxide-Induced Liver Injury in L-02 Cells via Regulating the Keap1-Nrf2 and JNK-Caspase-3 Signaling Pathways

Hongwu Ji, Shucheng Liu, Ming Chen, 2023, Marine drugs.

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

Weizheng Sun, Hongwu Ji, Shucheng Liu, 2022, Foods.

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Hongwu Ji, Yang Liu, Shuai Wei, 2024, Foods.

Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures.

Hongwu Ji, Shuai Wei, Naiyong Xiao, 2024, Food chemistry.