Xu Chen

发表

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Xixi Cai, Shaoyun Wang, Xuxia Zhou, 2021 .

Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction.

Shaoyun Wang, Xu Chen, F. Fang, 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Integrated evolutionary analysis reveals the resistance risk to antimicrobial peptides in Staphylococcus aureus

Xu Chen, Shaoyun Wang, Jinzhi Han, 2022, Food Control.

Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

Xixi Cai, Xiaodan Shi, Shaoyun Wang, 2020, Critical reviews in food science and nutrition.

Molecular simulation -based research on antifreeze peptides: advances and perspectives

Mingyuan Du, Xixi Cai, Jianlian Huang, 2022, Journal of Future Foods.

Preparation, characterization of food grade phycobiliproteins from Porphyra haitanensis and the application in liposome-meat system

Shaoyun Wang, Qian Yang, Miaohong Wu, 2017 .

Investigation and effect on 3D printing quality of surimi ink during freeze-thaw cycles by antifreeze peptides

Jianlian Huang, Jinhong Wu, L. Guo, 2022, Journal of Food Engineering.

Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria

Jianlian Huang, Jinhong Wu, Dan Huang, 2022, npj Science of Food.

Production, structure-function relationships, mechanisms, and applications of antifreeze peptides.

Xixi Cai, Shaoyun Wang, Jinhong Wu, 2020, Comprehensive reviews in food science and food safety.

Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi.

Jinhong Wu, Xianghong Li, Chengzhi Yuan, 2022, Journal of food science.

New perspectives on fabrication of peptide-based nanomaterials in food industry: A review

Xixi Cai, Xu Chen, Lijun You, 2022, Trends in Food Science & Technology.

The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture

Xixi Cai, Xu Chen, Shaoyun Wang, 2022, Engineering.

Protection against oxidative stress and anti-aging effect in Drosophila of royal jelly-collagen peptide.

Shaoyun Wang, Ming Du, Xu Chen, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles

Shaoyun Wang, Jinhong Wu, Xu Chen, 2017, European Food Research and Technology.

Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles.

Jianlian Huang, Jinhong Wu, Lei Zhao, 2022, Food chemistry.

Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.

Shanshan Shen, Mengxue Chen, Xueling Gao, 2023, Food chemistry.

Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi.

Jianlian Huang, Jinhong Wu, Xu Chen, 2022, Food chemistry.

Bioactive substances and potentiality of marine microalgae

Shaoyun Wang, Shannan Xu, Zhengwu Wang, 2021, Food science & nutrition.

Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro.

Xixi Cai, Wenting Jiang, Jianlian Huang, 2022, Food research international.

Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress.

Shaoyun Wang, Jinhong Wu, Xu Chen, 2019, Journal of agricultural and food chemistry.

Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties

Jiawen Feng, Xixi Cai, Xiaodan Shi, 2022, Food Hydrocolloids.

New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress

Mingsong Zhou, Jianlian Huang, Jinhong Wu, 2022, Journal of advanced research.

Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides.

Shaoyun Wang, Jianlian Huang, Jinhong Wu, 2021, Food chemistry.

Investigation of the physiochemical properties, cryoprotective activity and possible action mechanisms of sericin peptides derived from membrane separation

Shaoyun Wang, Zhengwu Wang, Yan Wu, 2017 .

Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism.

Shaoyun Wang, Xu Chen, 2019, Food chemistry.

Effects of gelatin-based antifreeze peptides on cell viability and oxidant stress of Streptococcus thermophilus during cold stage.

Shaoyun Wang, Jinhong Wu, Xu Chen, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Nuclear magnetic resonance spectroscopy for food quality evaluation

Shaoyun Wang, Qingyan He, Xu Chen, 2019, Evaluation Technologies for Food Quality.

Protective effect of antioxidant peptides from bass ( Lateolabrax japonicus ) on oxidative stress injury in Caco‐2 cells

Xixi Cai, Chen Li, Lichan Li, 2023, Food Frontiers.

Identification of Novel Antifreeze Peptides from Takifugu obscurus Skin and Molecular Mechanism in Inhibiting Ice Crystal Growth.

Xixi Cai, Wenting Jiang, Jianlian Huang, 2022, Journal of Agricultural and Food Chemistry.

Advances in flavor peptides with sodium-reducing ability: A review.

Xixi Cai, Xincheng Huang, Jianlian Huang, 2023, Critical reviews in food science and nutrition.

pH-Switchable Antimicrobial Supramolecular Hydrogels for Synergistically Eliminating Biofilm and Promoting Wound Healing.

Xixi Cai, L. You, Xu Chen, 2022, ACS applied materials & interfaces.

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Xixi Cai, Yanyu Hu, Xu Chen, 2023, Food Frontiers.