Wenhui Zhu

发表

Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus.

Jianrong Li, Fangchao Cui, Xuepeng Li, 2021, Food chemistry.

Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea).

Jinxiang Wang, Jianrong Li, Hong Lin, 2019, Journal of food biochemistry.

Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2021, LWT.

Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup.

Yuyu Zhang, Jianrong Li, Xuepeng Li, 2021, Journal of food science.

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus.

Jinxiang Wang, Jianrong Li, Tingting Li, 2019, Food chemistry.

Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod ( Gadus morhua )

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2020 .

Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)

Jinxiang Wang, Jianrong Li, Xuepeng Li, 2020, Food Biophysics.

Flavor characteristics of shrimp sauces with different fermentation and storage time

Jianrong Li, Hongwei Luan, Xuepeng Li, 2019, LWT.

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.

Yuyu Zhang, Jianrong Li, Hongwei Luan, 2020, Journal of the science of food and agriculture.

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid ( Dosidicus gigas ) mantle

Jianrong Li, D. Shiuan, Xiaotao Sun, 2019, International Journal of Food Science & Technology.

Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction

Jianrong Li, Hongwei Luan, Xuepeng Li, 2020, Journal of Aquatic Food Product Technology.

Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

Jianrong Li, Xuepeng Li, Yongxia Xu, 2021, E3S Web of Conferences.

Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods

Jianrong Li, Hong Lin, Luyun Cai, 2017 .

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish.

Jianrong Li, Jiaxin Zhang, Xuepeng Li, 2022, Food chemistry.

Effects of purified polymannuronate on the performance, immune status, antioxidant capacity, intestinal microbial populations and volatile fatty acid concentrations of weaned piglets

D. Li, Yiqun Chen, Wenhui Zhu, 2016 .

Effects of polymannuronate on performance, antioxidant capacity, immune status, cecal microflora, and volatile fatty acids in broiler chickens.

Defa Li, Huashi Guan, Liying Zhang, 2015, Poultry science.

Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review.

Jianrong Li, Xuepeng Li, S. Yi, 2022, Critical reviews in food science and nutrition.

Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup

Xuepeng Li, Wenhui Zhu, Ying Bu, 2023, Ultrasonics sonochemistry.

Multi-spectroscopies and molecular simulation insights into the interaction mechanism of bovine serum albumin and syringaldehyde

Xuepeng Li, Wenhui Zhu, Ying Bu, 2022, Journal of Molecular Liquids.

Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head.

Jianrong Li, Xuepeng Li, S. Yi, 2022, Food research international.

Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles.

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2022, Food chemistry.

Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles.

Jianrong Li, Xuepeng Li, S. Yi, 2022, Food chemistry.

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

Jinxiang Wang, Jianrong Li, Tingting Li, 2021 .

Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2020, Journal of Aquatic Food Product Technology.

Decision letter for "Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi"

Jianrong Li, He Liu, Xuepeng Li, 2021, International Journal of Food Science & Technology.

Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

Jianrong Li, He Liu, Xuepeng Li, 2020 .

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Yuyu Zhang, Jianrong Li, Xuepeng Li, 2021, Ultrasonics sonochemistry.

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity.

Yuyu Zhang, Jianrong Li, Hongwei Luan, 2021, Food research international.

Changes in protease activity during fermentation of fish sauce and the correlation with antioxidant activity.

Jianrong Li, Hongwei Luan, Xuepeng Li, 2021, The Journal of the Science of Food and Agriculture.

Effects of divalent mercury on myosin structure of large yellow croaker and its binding mechanism: Multi-spectroscopies and molecular docking.

Xuepeng Li, Wenhui Zhu, Ying Bu, 2023, Food Chemistry.

Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce.

Jianrong Li, Hongwei Luan, Xuepeng Li, 2021, Food & function.

Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics

Xuepeng Li, Wenhui Zhu, Wenxuan Wang, 2023, Foods.

The drip loss inhibitory mechanism of nanowarming in jumbo squid (Dosidicus gigas) mantles: protein structure and molecular dynamics simulation.

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2022, Journal of the science of food and agriculture.

Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2020 .

Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate.

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2021, Food chemistry.

Combined Computer-Aided Predictors to Improve the Thermostability of Nattokinase

Jinyao Li, Wenhui Zhu, Yuan Li, 2023, Foods.

Effects of different of salt-reducing formulas on the quality characteristics of clam sausage

Xuepeng Li, Laijin Su, Wenhui Zhu, 2020, E3S Web of Conferences.

Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation

Xuepeng Li, Wenhui Zhu, Ying Bu, 2023, Food and Bioprocess Technology.

Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua).

Jianrong Li, Xuepeng Li, Yongxia Xu, 2023, Food & function.

Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint

Wenhui Zhu, W.E.N.H.U.I. Zhu, C.H.A.O.N.A.N. Sun, 2024, International Journal of Gastronomy and Food Science.