刘书成｜广东海洋大学｜学者主页

2026

pH循环法制备豌豆-草鱼双蛋白及营养特性分析

周小虎，谢鑫，刁欣蕊，陈捷，赵良忠，陈浩，李杨，吕平，李斌，刘书成

王寒波，肖乃勇，刘书成，余红莉，李佳锋

《食品科技》

2025

多种保藏温度对鱼油凝胶结构和凝胶体系的影响

李卓彦，吴宇轩，潘燕墨，程开兴，陈菲，沈丽平，韩宗元，刘书成

《食品与发酵工业》

DOI

2025

坛紫菜多糖对冻藏凡纳滨对虾品质维持的研究

吕金润，戚勃，杨贤庆，李春生，赵永强，杨少玲，刘书成，潘创

《食品与发酵工业》

DOI

2025

何晶，邱丽霞，张迪，吉宏武，刘书成，苏伟明

曹慧，艾超，滕慧，刘书成，张帆，王辉

《中国食品》

2024

鱼油ω-3 PUFAs的功能特性研究进展

张焕兰，段伟文，孙钦秀，夏秋瑜，王泽富，韩宗元，刘阳，刘书成，魏帅

《食品研究与开发》

2024

亚油酸介导氧化的金鲳鱼肌原纤维蛋白结构和凝胶特性变化

陈冠怡，许陈彩，李佳玲，李鑫，张伟坚，陈春蓓，王泽富，刘书成

《现代食品科技》

2024

等容冷冻技术在食品保存中的研究进展

魏启航，张虹虹，刘书成，夏秋瑜，刘阳，吉宏武，孙钦秀

夏秋瑜，陈建平，宋文奎，刘书成

《粮油食品科技》

2022

海水温度对金鲳鱼保活过程中应激和代谢的影响

张坤，周结倩，范秀萍，魏帅，孙钦秀，夏秋瑜，刘书成

《包装工程》

DOI

2022

黄原胶-鱼肉蛋白共凝胶作用制备高性能虾肉糜凝胶

郑小善，洪学正，张迪，吉宏武，刘书成

《食品与发酵工业》

DOI

2022

段少奇，吉宏武，张迪，董行，许佳音，宋文奎，刘书成，郝记明，苏伟明

《广东海洋大学学报》

2021

脂质对凡纳滨对虾热风干制品香气特性的影响

张迪，吉宏武，陈浩，刘书成，毛伟杰

《食品与发酵工业》

DOI

2021

石斑鱼肉肽粉的氨基酸组成分析与营养价值评价

徐杰，廖津，林泽安，唐振冬，范秀萍，孙钦秀，刘书成，苏伟明

《食品与发酵工业》

DOI

2021

响应面优化即食罗非鱼鱼皮水发增重率

佘文海，刘书成，董浩，梁珀钏

《农产品加工》

DOI

2021

Yuan-Chao Zhang, Qin-Xiu Sun, Shucheng Liu, Shuai Wei, Qiu-Yu Xia, Hong-Wu Ji, Chu-Jin Deng, J. Hao

DOI

2021

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

Qin-Xiu Sun, B. Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang

Foods

DOI

2021

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

Zhenyan Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qin-Xiu Sun, Qiu-Yu Xia, Wen-Zheng Shi, Hong-Wu Ji, Shucheng Liu

Foods

DOI

2021

毛伟杰，朱丽钰，孙鲁浩，刘书成，曾少葵，吉宏武

《水产学报》

2020

超高压处理对冷藏鲈鱼片细菌群落结构的影响

赵宏强，蓝蔚青，刘书成，孙晓红，谢晶

《中国食品学报》

DOI

2020

基于翻转课堂的“水产食品加工学”课程混合教学改革

孙钦秀，刘书成，曹文红，周春霞

《农产品加工》

DOI

2020

郑鸯鸯，吉薇，吉宏武，苏伟明，刘书成

《食品与生物技术学报》

2019

冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析

赵宏强，蓝蔚青，孙晓红，刘书成，谢晶

《中国食品学报》

DOI

2019

地方高校重点学科建设与研究生教育内涵式协同发展研究——以广东海洋大学食品科学与工程学科为例

李育林，刘书成，吉宏武，章超桦

《中国现代教育装备》

DOI

2019

小龙虾的综合利用研究进展

全沁果，张泽伟，陈铭，段伟文，刘书成，吉宏武

《食品研究与开发》

2019

3种金枪鱼头不同部位成分比较及营养学评价

杨彩莉，曹晓杰，张渊超，刘书成，吉宏武，高静，毛伟杰，郝记明

《肉类研究》

2019

ε-Polylysine Inhibits Shewanella putrefaciens with Membrane Disruption and Cell Damage

Weiqing Lan, Nannan Zhang, Shucheng Liu, Meng‐Ling Chen, Jing XIE

Molecules

DOI

2019

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

Linyu Nian, Ailing Cao, Luyun Cai, Hongwu Ji, Shucheng Liu

Food Chemistry

DOI

2019

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening

Yuanhuai Peng, Shiyan Chen, Hongwu Ji, Shucheng Liu

Food Chemistry

DOI

2018

虾壳在1-乙基-3-甲基咪唑醋酸盐离子液体中的溶解特性

高静，何亚敏，陈炜锋，李艳，吉宏武，刘书成，郝记明

《食品工业科技》

2018

不同加热方式下凡纳滨对虾品质的比较分析

孙鲁浩，毛伟杰，张伟鸿，吉宏武，刘书成，高静

《现代食品科技》

2018

南极磷虾微生物复合发酵制备呈味基料的工艺优化

章雪琴，吉宏武，张迪，段伟文，刘书成

Hongliang Wu, Guoliang Li, Shucheng Liu, Na Hu, Dan-Dan Geng, Guang Chen, Zhiwei Sun, Xian‐En Zhao, Lian Xia, Jinmao You

Food Chemistry

DOI

2015

Vacuum frying of breaded shrimps

Guangkun Pan, Hongwu Ji, Shucheng Liu, Xiaoqing He

Effect of frozen storage on muscle texture of Litopenaeus vannamei

Shucheng Liu

Nanfang shuichan

2011

Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide

2002

大蒜精油对食用油脂的抗氧化特性

刘书成，李元瑞，王丽华，杨柏崇

《食品科学》

精选作品

期刊论文

pH循环法制备豌豆-草鱼双蛋白及营养特性分析

不同非热杀菌预处理对凡纳滨对虾品质特性及菌群结构的影响

基于代谢组学的野生与养殖大黄鱼背腹部肌肉差异研究

鱼油酶法水解对复合凝聚鱼油微胶囊形成、结构特性和氧化稳定性的影响

基于壳聚糖、甲壳素载体的荧光假单胞菌脂肪酶固定化及其水解性能研究

基于OBE的食品类专业本科毕业论文（设计）创新模式探究

鱼油微胶囊对椰蓉-虾干复合面团的理化特性及风味的影响

鱼油和鱼油微胶囊对花生酱理化特性和风味的影响

温度调控淀粉-鱼油复合物结构及其增强鱼糜凝胶性能研究

学科评估视角下地方高校学术型研究生培养模式改革创新研究——以广东海洋大学食品科学与工程学科为例

基于生物信息学的卵形鲳鲹小清蛋白分子特征及同源性解析

蜂蜡基鱼油凝胶相变过程对凝胶特性与氧化稳定性的影响

4种脂肪酶选择性水解改性椰子油的理化特性及抑菌活性

炸制方式对卵形鲳鲹品质及风味的影响

等离子体活化水漂洗对罗非鱼鱼糜凝胶特性与挥发性物质的影响

研究生思想政治教育高质量发展的基本意涵、价值意蕴与改革路径

转谷氨酰胺酶和卡拉胶对低盐虾糜凝胶品质的影响

利用盐渍发酵技术制备长吻鮠粗鱼油及其品质变化规律研究

酵母细胞壁减磷复合保水剂对罗非鱼片保水性及品质的影响

天然深共晶溶剂对冷冻虾糜品质的影响

Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality.

Effect of sodium lactate on the gel quality of cold-stored Litopenaeus vannamei: Perspective of 4D-DIA proteomics

Ultrasonic pretreatment synergized with polysaccharide glycosylation using different functional groups for fish gelatin: Functional properties, rheological analysis, and molecular mechanisms

Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles

Insights into protein degradation-related volatile substances changes in tilapia fillets (Oreochromis niloticus) during storage at 4 °C based on astral DIA proteomics and flavoromics

Effects of Different Packaging Methods on the Physicochemical, Microbiological, and Volatile Flavor Profiles of Raw Dried Shrimp ( Acetes chinensis ) During Chilled Storage

Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi–Flour Composite Batter

A Polyelectrolyte Complexation Strategy Enabling Tough and Absorbent Chitosan-Based Xerogels via Simple Atmospheric Drying

AGREE-YOLO: A Framework for Seafood Recognition and Cross-Cultural Gastronomic Recommendation

pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy

Microstructural dynamics of semi-dried golden pomfret (Trachinotus ovatus) under HVEF-assisted curing

Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia fillets.

Preparation of a salmon-like structured analogue using a Chlorella pyrenoidosa-Acetobacter xylinum flake composite combined with food gums

Processing methods modulate the multi-scale digestive behavior of shrimp: protein degradation and peptide release

Allergenicity reduction and digestibility enhancement of shrimp tropomyosin through dense phase carbon dioxide

Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi

Nisin improves the storage quality of refrigerated pre-packaged fermented soybean whey-tofu—food safety, texture, and flavor

COMSOL multiphysics for food processing: advances, challenges, and future perspectives

Chitosan-Based Active Packaging for Shrimp Preservation: Development, Functionalization, and Industrial Prospects

Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives

Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol)

Corrigendum to “Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vannamei” [Food Chem.: X 32 (2025) 103383]

Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)

Assembly mechanisms and structure design of oleogels and bigels: Digestion, absorption and food application in lipid regulation

Shrimp Processing By‐Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review

Process Simulation and Comparative Techno-Economic Assessment of Fish Oil Recovery from Fish Heads via Supercritical CO2 Extraction and Enzymatic Hydrolysis

Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives

蒸制过程中罗非鱼肉品质及风味特性的变化

多种保藏温度对鱼油凝胶结构和凝胶体系的影响

坛紫菜多糖对冻藏凡纳滨对虾品质维持的研究

山药枸杞虾饼配方优化及加热方式对其品质的影响

海洋功能性结构脂质制品的现状、制备及其利用

工程教育专业认证背景下“食品质量管理与安全控制”教学改革探讨

单甘酯与蜂蜡质量比、加热温度和时间对鱼油凝胶特性与抗氧化的影响

大黄鱼背腹部肌肉6种重金属检测及食用安全评价

臭氧微纳米气泡水联合聚赖氨酸盐酸盐对鮰优势腐败菌及致病菌的抑菌机制

三种减盐腌制方法对卵形鲳鲹品质的影响

凡纳滨对虾原肌球蛋白的异源重组表达

不同明胶对金枪鱼油O/W乳液及其复合凝聚微胶囊理化特性的影响

发酵原料对虾酱品质和细菌多样性的影响

新时代研究生“导学思政”高质量发展的基本样态与实践路径

Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein.

Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

Impact of ultrasonic-assisted rinsing on quality of Channel Catfish surimi: focusing on the gel properties and odor profile.

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis

pH modulates grass carp myofibrillar protein-aldehyde interactions: Molecular mechanistic insights.

Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics.

Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR.

Characterisation of Key Aroma Compounds in Hot‐Air‐Dried Shrimp (Penaeus vannamei) by Application of the Sensomics Approach

Inhibitory Effect of Honeysuckle (Lonicera japonica Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) During Cold Storage

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Construction of an intelligent recognition system for the cooking doneness of deep-fried golden pompano (Trachinotus ovatus) based on deep learning

Effect of dense phase carbon dioxide on the digestive properties of shrimp surimi gels: Insight from digestive kinetic.

The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage.

Coordinated improvement of frozen shrimp surimi gel quality by soybean protein isolate and transglutaminase: The role of building a bridge.

Interfacial assembly adjusting digestion and releasing mechanism of structured fish oil emulsions

Effects of magnetic field assisted freezing combined with curdlan in vitro digestion of myofibrillar protein in Penaeus vannamei from the perspective of gel