Lingping Hu

发表

Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology

Jialin Liu, Yaqin Hu, Yubin Ying, 2020 .

Discrimination of dried sea cucumber (Apostichopus japonicus) products from different geographical origins by sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomic analysis and chemometrics.

X. Wang, Jie Xu, Ba-fang Li, 2019, Food chemistry.

Differentiation of three commercial tuna species through Q-Exactive Orbitrap mass spectrometry based lipidomics and chemometrics.

Gaoshang Li, Jiayin Huang, Yaqin Hu, 2022, Food research international.

Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail ( Trichiurus haumela ): Enzyme activity, protein structure, and tissue structure

Yaqin Hu, Hongwei Zhang, Yujin Li, 2021, Journal of Food Process Engineering.

Identification of Peptide Biomarkers for Discrimination of Shrimp Species through SWATH-MS-Based Proteomics and Chemometrics.

Xue Zhao, Yong Xue, Jie Xu, 2018, Journal of agricultural and food chemistry.

The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance

Gaoshang Li, Jianchu Chen, Jiayin Huang, 2022, Food Bioscience.

Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Gaoshang Li, Jiayin Huang, Yaqin Hu, 2021, Trends in Food Science & Technology.

Chitosan-based films with antioxidant of bamboo leaves and ZnO nanoparticles for application in active food packaging.

Gaoshang Li, Jiayin Huang, Yaqin Hu, 2021, International journal of biological macromolecules.

Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry

Gaoshang Li, Jianchu Chen, Jiayin Huang, 2022, Trends in Food Science & Technology.

Optimization of fish oil extraction from Lophius litulon liver and fatty acid composition analysis

Gaoshang Li, Jialin Liu, Zhi-Gao Hu, 2022, Fisheries and Aquatic Sciences.

Uncovering proteome variations of differently heat-treated sea cucumber (Apostichopus japonicus) by label-free mass spectrometry.

C. Xue, Xue Zhao, Liping Chen, 2020, Food chemistry.

pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study.

Jiayin Huang, Yaqin Hu, Yubin Ying, 2021, International journal of biological macromolecules.

Lipidomic profiling of Skipjack tuna (Katsuwonus pelamis) by ultrahigh-performance liquid chromatography coupled to high resolution mass spectrometry

Yaqin Hu, Zhi-Gao Hu, Jianhong Xu, 2022, Fisheries and Aquatic Sciences.

Nutrition and protein function, properties (structure, rheology, thermal stability) analysis of Nepture volute based on proteomics and in vitro digestion/cells model

Gaoshang Li, Chunhong Yuan, Yaqin Hu, 2021 .

Identification of a new antioxidant peptide from porcine plasma by in vitro digestion and its cytoprotective effect on H2O2 induced HepG2 model

Gaoshang Li, Xiaoguo Ying, Chunhong Yuan, 2021, Journal of Functional Foods.

Effect of chitosan coating combined with hypotaurine on the quality of shrimp (Litopenaeus vannamei) during storage

Gaoshang Li, Yaqin Hu, Zhi-Gao Hu, 2022, Fisheries and Aquatic Sciences.

A review on 3D printable food materials: Types and development trends

Jiayin Huang, Chunhong Yuan, Yaqin Hu, 2021, International Journal of Food Science & Technology.