Kai-Qi Gang

The CCCH-type zinc finger transcription factor Zc3h8 represses NF-κB–mediated inflammation in digestive organs in zebrafish

Huiqiang Lu, Xiaolin Liu, L. Luo, 2018, The Journal of Biological Chemistry.

Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

B. Zhu, F. Shahidi, Liang Song, 2018 .

Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

F. Shahidi, Da‐yong Zhou, Kanyasiri Rakariyatham, 2019, Journal of Food Science and Technology.

Immobilization of copper(II) into polyacrylonitrile fiber toward efficient and recyclable catalyst in Chan-Lam coupling reactions

Wenqin Zhang, Chenlu Zhang, Kai-Qi Gang, 2021 .

Comprehensive study of the lipid from whelk (Chlorostoma rusticum and Neverita didyma) with emphasis on characterization of phospholipid molecular species by shot-gun strategy

Liang Song, Da‐yong Zhou, Zhongyuan Liu, 2019, Journal of Food Bioactives.

Direct infusion mass spectrometric identification of molecular species of glycerophospholipid in three species of edible whelk from Yellow Sea.

F. Shahidi, Liang Song, Da‐yong Zhou, 2018, Food chemistry.

Change of lipids in whelks (Neptunea arthritica cumingi Crosse and Neverita didyma) during cold storage.

B. Zhu, Da‐yong Zhou, Chuan Li, 2020, Food research international.