王红丽｜江苏海洋大学｜学者主页

期刊论文

2026

Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation.

Hongli Wang, Songyi Lin, Kaiyang Jia, Na Sun, Ruixue Wang, Dong Chen

Food Chemistry

DOI

2026

Comparative Analysis of Nutritional Quality in Fresh and Frozen Tilapia ( Oreochromis niloticus ) Fillet: A Focus on Region‐Specific Variations

Hongli Wang, Yingying Wang, Peizhen Chen, Zixuan Li, Yi Long, Cheng Chen, Xichang Wang, Saikun Pan

Journal of Food Process Engineering

DOI

2026

Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia ( Oreochromis niloticus ) fillets

Hongli Wang, Zixuan Li, 白宝英, Peizhen Chen, Xichang Wang, Saikun Pan

Journal of the Science of Food and Agriculture

DOI

2025

The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs

Yue Geng, Songyi Lin, Hongli Wang, Yan-Tong Li, Menglong Sheng, Dong Chen

International Journal of Gastronomy and Food Science

DOI

2025

Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis

Hongli Wang, Songyi Lin, Xin-Qiang Li, Qinglong Kong, Yu-Chen Tian, Dong Chen

Food Research International

DOI

2025

Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods

Hongli Wang, B Swetha Bai, Yingying Wang, Tianfeng Bai, Wenzheng Shi, Xichang Wang, Wenbin Wang, Jie Yang, Saikun Pan

Food Chemistry

DOI

2024

Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets

Hongli Wang, Yingying Wang, Ke Xu, Wu Chen, Shaohua Li, Saikun Pan, Wenzheng Shi, Xichang Wang

Journal of Food Measurement & Characterization

DOI

2024

Changes in water‐soluble taste compounds of tilapia ( Oreochromis niloticus ) fillets subjected to different thawing methods during long‐term frozen storage

Hongli Wang, Yingying Wang, Ke Xu, Saikun Pan, Wenzheng Shi, Xichang Wang

Journal of the Science of Food and Agriculture

DOI

2023

冷冻即食海参质构特性指标的相关性研究

葛小通，王红丽，尹明雨，王锡昌

《中国食品学报》

2022

鳀鱼营养成分分析与评价

凌胜男，刘特元，陈雪叶，王红丽，王锡昌，施文正

《现代食品科技》

2022

解冻方式对鳀鱼理化特性及微观结构的影响

凌胜男，陈雪叶，王红丽，王锡昌，施文正，刘特元

《食品与发酵工业》

DOI

2022

虾蟹类水产品保活运输的研究进展

肖童，王红丽，王锡昌

《食品与发酵工业》

DOI

2022

冷冻罗非鱼片品质综合评价及货架期预测模型的研究

王红丽

《上海海洋大学》

2022

Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

Mingyu Yin, Yinci Xi, Yuyao Shi, Zehui Qiu, Ryosuke Matsuoka, Hongli Wang, Changhua Xu, Ningping Tao, Long Zhang, Xichang Wang

Food Chemistry

DOI

2022

Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy

Hongli Wang, Wenzheng Shi, Xichang Wang

Journal of Food Composition and Analysis

DOI

2021

基于因子分析及多元线性回归的市售冻凡纳滨对虾品质评价

王玥科，郑尧，王红丽，周纷，唐史杰，李钧浩，王锡昌

《渔业科学进展》

2020

生物发酵脱腥海带的挥发性风味物质分析

王红丽，梁璋成，何志刚，林晓姿，林向阳，陈慎

《中国食品学报》

DOI

2020

饲料中植物油替代鱼油对中华绒螯蟹脂肪酸组成的影响

从娇娇，庾庭驰，于立志，王红丽，吴旭干，王锡昌

《上海海洋大学学报》

2020

饲料中植物油替代鱼油对中华绒螯蟹滋味品质的影响

从娇娇，韩昕苑，于立志，王红丽，吴旭干，王锡昌

《上海海洋大学学报》

会议论文

2020

水产品贮运过程中货架期预测的研究进展

王红丽，施文正，王锡昌

《中国食品科学技术学会第十七届年会》

DOI

王红丽

精选作品

期刊论文

Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation.

Comparative Analysis of Nutritional Quality in Fresh and Frozen Tilapia ( Oreochromis niloticus ) Fillet: A Focus on Region‐Specific Variations

Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia ( Oreochromis niloticus ) fillets

The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs

Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis

Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods

Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets

Changes in water‐soluble taste compounds of tilapia ( Oreochromis niloticus ) fillets subjected to different thawing methods during long‐term frozen storage

冷冻即食海参质构特性指标的相关性研究

鳀鱼营养成分分析与评价

解冻方式对鳀鱼理化特性及微观结构的影响

虾蟹类水产品保活运输的研究进展

冷冻罗非鱼片品质综合评价及货架期预测模型的研究

Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy

基于因子分析及多元线性回归的市售冻凡纳滨对虾品质评价

生物发酵脱腥海带的挥发性风味物质分析

饲料中植物油替代鱼油对中华绒螯蟹脂肪酸组成的影响

饲料中植物油替代鱼油对中华绒螯蟹滋味品质的影响

会议论文

水产品贮运过程中货架期预测的研究进展

研究方向