Li Yuan

Yeonhwa Park, Ye Peng, Quancai Sun, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.

Yulong Bao, D. Julian Mcclements, W. Jin, 2022, Food chemistry.

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

Fan Bai, Quancai Sun, Ruichang Gao, 2020, RSC advances.

Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing

Gang-jin Yu, Laihao Li, Li-Hsin Su, 2015 .

Determination of the big head carp myofibrillar (Aristichthys nobilis) adenosine triphosphatase activity by ion chromatography.

Yong Xue, Chang-Hu Xue, Zhao-jie Li, 2006, Journal of chromatography. A.

Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation

W. Jin, Ruichang Gao, Tong Shi, 2020, Journal of Food Processing and Preservation.

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Yulong Bao, W. Jin, Mengzhe Li, 2022, Current research in food science.

Oxidation affects dye binding of myofibrillar proteins via alteration in net charges mediated by a reduction in isoelectric point.

Yulong Bao, Hui Hong, Ruichang Gao, 2022, Food research international.

An Innovative Method on the Polyphosphate Determination in Aquatic Product with Interdiction of Polyphosphate Hydrolysis by Using Ion Chromatography

Gang-jin Yu, Li Yuan, Rui-chang Gao, 2012 .

Anti-inflammatory and Antioxidant Activity of Peptides From Ethanol-Soluble Hydrolysates of Sturgeon (Acipenser schrenckii) Cartilage

W. Jin, Qian Chu, Ruichang Gao, 2021, Frontiers in Nutrition.

Optimization of removal of off‐odor in mullet ( Channa Argus ) head soup by yeast using response surface methodology and variations of volatile components during fermentation

W. Jin, Ruichang Gao, Li Yuan, 2021, Journal of Food Processing and Preservation.

Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

Ruichang Gao, Tong Shi, Li Yuan, 2021, Gels.

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

Jiamei Yu, W. Jin, Jianlou Mu, 2019, RSC advances.

Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution

Jianlou Mu, Ruichang Gao, Wang Yanmin, 2018 .

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein.

Ruichang Gao, Tong Shi, Li Yuan, 2021, Food chemistry.

Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential

Fan Bai, W. Jin, Ruichang Gao, 2020, Journal of Food Quality.

Gel performance of surimi induced by various thermal technologies: A review.

Yulong Bao, W. Jin, Ruichang Gao, 2022, Critical reviews in food science and nutrition.

Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via the MAPK pathway

Fan Bai, Dajing Li, W. Jin, 2020 .

Purification and characterisation of a salt-stable protease from the halophilic archaeon Halogranum rubrum.

Ruichang Gao, Heng-Lin Cui, Tong Shi, 2017, Journal of the science of food and agriculture.

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation.

Yulong Bao, M. Estévez, P. Ertbjerg, 2021, Comprehensive reviews in food science and food safety.

L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels

W. Jin, Ruichang Gao, Li Yuan, 2021 .

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

D. Mcclements, Qian Chu, Ge-Yun Chen, 2021 .

Enhanced oral bioavailability and tissue distribution of ferric citrate through liposomal encapsulation

M. Xie, Ruichang Gao, Li Yuan, 2016 .

Effect of iron liposomes on anemia of inflammation.

X. Duan, P. Yu, Yanzhong Chang, 2013, International journal of pharmaceutics.

Genome sequencing of cold-adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification.

Quancai Sun, Ruichang Gao, Li Yuan, 2020, Journal of the science of food and agriculture.

A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste.

Ruichang Gao, Li Yuan, Ying Li, 2023, Food research international.

Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels

Ruichang Gao, Jianlou Mu, Q. Dang, 2018 .

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

Hongyu Tian, Ruichang Gao, Li Yuan, 2019, LWT.

Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation

Quancai Sun, Ruichang Gao, Tong Shi, 2022, LWT.

Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways

Dajing Li, W. Jin, Quancai Sun, 2020 .

Untargeted Metabolomics on Skin Mucus Extract of Channa argus against Staphylococcus aureus: Antimicrobial Activity and Mechanism

W. Jin, Ruichang Gao, Tong Shi, 2021, Foods.

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Yue Zhou, Junxiao Wu, Ruichang Gao, 2023, Food Science and Technology.

Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis).

D. Mcclements, Xiuting Li, Quancai Sun, 2019, Food chemistry.

Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium

Xianghui Qi, Ruichang Gao, Li Yuan, 2023, Food Science and Human Wellness.

On the gelation of Premna microphylla turcz extracts: The effects of supernatant and precipitate of plant ash suspension.

Yulong Bao, Ruichang Gao, Qingqing Yu, 2022, Food research international.

Chondroitin Sulfate Alleviated Obesity by Modulating Gut Microbiota and Liver Metabolome in High-Fat-Diet-Induced Obese Mice.

Quancai Sun, Ruichang Gao, Li Yuan, 2023, Journal of agricultural and food chemistry.

Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects

Yuhao Zhang, Xiuting Li, W. Jin, 2020 .

Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin.

D. Mcclements, W. Jin, Jianlou Mu, 2021, Food research international.

The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy

Jianlou Mu, Ruichang Gao, Tong Shi, 2019, CyTA - Journal of Food.

α-tocopherol stabilization by soybean oil and glyceryl monostearate made oleogel: Dynamic changes and characterization for food application

Ruichang Gao, Tong Shi, Li Yuan, 2023, LWT.

Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15

Ruichang Gao, Li Yuan, Zhiyu Xiong, 2024, Food chemistry: X.