Xinlun Yang

Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage

Jing Xie, Weiqing Lan, Jiali Liu, 2022, LWT.

Characterization of different phenolic acids grafted chitosan and their application for Japanese sea bass (Lateolabrax japonicus) fillets preservation

Jing Xie, Weiqing Lan, Xinlun Yang, 2022, LWT.

Predicting the shelf life of Trachinotus ovatus during frozen storage using a back propagation (BP) neural network model

Jing Xie, Weiqing Lan, T. Gong, 2022, Aquaculture and Fisheries.

Antimicrobial and anti-biofilm activities of chlorogenic acid grafted chitosan against Staphylococcus aureus.

Jing Xie, Weiqing Lan, Xinlun Yang, 2022, Microbial pathogenesis.

Ultrasound assisted treatment improves the preservation performance of chitosan-graft-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.

Jing Xie, Weiqing Lan, Xinlun Yang, 2022, Journal of the science of food and agriculture.

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activities, lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C.

Jing Xie, Xinyu Zhao, Weiqing Lan, 2022, Journal of the science of food and agriculture.

Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review.

Xiaohong Sun, Weiqing Lan, Xinlun Yang, 2023, Food chemistry.