《农产品加工》

DOI

2026

利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析

黄荻，王婧娴，喻赟齐，戴梓茹，蔡泓滢，钟赛意

《食品与发酵工业》

2026

亚麻籽胶对甲基纤维素泡沫模板气凝胶孔隙结构和机械性能的调控作用

覃海丽，赵巧丽，张杰良，李瑞，汪卓，刘晓菲，宋兵兵，贾学静，钟赛意

《食品工业科技》

2026

油相凝胶化对羟丙基甲基纤维素-亚麻籽胶乳液凝胶性能及稳定性的影响

陈乐怡，赵巧丽，蔡佳怡，邓海榕，蔡钰莹，钟赛意

《食品科学》

2026

鱼鳔胶制备过程中理化特性、美拉德产物变化及其增加骨密度功能

黄耀莹，宋兵兵，袁媛，潘旭思，庞宇韬，李嘉彬，钟赛意，蔡泓滢

《食品工业科技》

DOI

2026

芥子酸-壳聚糖-胶原蛋白制备条件优化及对罗非鱼肌原纤维蛋白的影响

张雅洁，谢松珍，陈俊斌，黄珺怡，王敏杰，邵嘉琪，钟赛意，洪鹏志，刘寿春

《现代食品科技》

2026

不同低分子质量κ-卡拉胶对高脂饮食小鼠降脂活性

蔡海珠，陈菁，张国芸，郑珊珊，覃海丽，何融，宋兵兵，钟赛意

《食品科学》

2026

添加大豆膳食纤维对罗非鱼肉松品质的影响

刘寿春，梁应业，陈星宇，洪鹏志，钟赛意，胡雪琼，曹湛慧，洪渊

《中国食品添加剂》

DOI

2026

张国芸，蔡海珠，覃海丽，郑珊珊，黄钰萍，邹文韬，潘旭思，钟赛意

《食品科学》

2025

牡蛎在不同冻结方式中的品质变化

王吉丽，焦文娟，赵甜甜，刘俊，张业辉，钟赛意，周春霞，黄利华，林以琳

《现代食品科技》

DOI

2025

发酵原料对虾酱品质和细菌多样性的影响

黄爱莲，刘唤明，邓楚津，刘书成，钟赛意，洪鹏志，罗东辉

《广东海洋大学学报》

2025

谢松珍，张雅洁，陈俊斌，王敏杰，钟赛意，洪鹏志，朱春华，刘寿春

《广东海洋大学学报》

2024

刘寿春，林华娟，高加龙，曹湛慧，周浓，钟赛意

《农产品加工》

2023

钟映雄，陈佳佳，汪思钧，陈建平，李瑞，贾学静，刘晓菲，宋兵兵，钟赛意

何宇宁，黄和，颜韶波，钟赛意，刘海，秦小明

《热带作物学报》

2021

不同分子质量海蚌肝素结构表征及抗凝血与纤溶活性的研究

陈观兰，陈菁，陈建平，李瑞，贾学静，刘晓菲，宋兵兵，钟赛意

《食品与发酵工业》

DOI

2021

海红米司康饼的研制

林倩敏，刘海立，吴文龙，苏伟明，钟赛意

《农产品加工》

DOI

2021

减压处理对荔枝果实膜脂代谢和能量代谢的影响

李泽，黄和，钟赛意，陈小丽，陈建平，任鹏康，刘海

《食品与发酵工业》

DOI

2021

马尾藻岩藻聚糖硫酸酯抑制HepG2细胞的增殖研究

刘诗颖，何坤燕，李英华，朱冰，谌素华，秦小明，钟赛意，高加龙，陈建平

《食品化学》多元分次综合测评考核模式探索与实践

郑惠娜，钟赛意，秦小明，刘亚月，吉宏武，邵海艳

《创新创业理论研究与实践》

2019

Proteomic analysis of the molecular mechanism of curcumin/β‐cyclodextrin polymer inclusion complex inhibiting HepG2 cells growth

Jianping Chen, Xiaohuang Cao, Xiaoming Qin, Hai Liu, Suhua Chen, Saiyi Zhong, Yinghua Li

Journal of Food Biochemistry

DOI

2019

Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquata

Zhenxing Du, Xuejing Jia, Jing Chen, Siyi Zhou, Jianping Chen, Xiaofei Liu, Xiaohuang Cao, Saiyi Zhong, Pengzhi Hong

Jianping Chen, Xiaoming Qin, Saiyi Zhong, Suhua Chen, Weiming Su, Ying Liu

速冻香蕉护色剂的研究

刘俊围，王维民，谌素华，钟赛意，尚朝杰，刘艳春，包宇婷，钟思燕，许恺松

《食品与发酵工业》

DOI

2015

假蒟植物化学成分及其生物活性的研究进展

周斯仪，袁颖雅，黄晓桦，谌素华，钟赛意

《农产品加工》

2015

省属院校研究生培养机制改革策略研究

王维民，谌素华，钟赛意，吉宏武

《农产品加工》

2015

马尾藻岩藻聚糖硫酸酯对高脂血症小鼠抗脂质过氧化的作用

谌素华，王维民，蔡璐，钟思燕，钟赛意，谢恩义

《现代食品科技》

2015

电子鼻系统在物流农产品质量安全判别与控制研究进展

刘寿春，赵春江，杨信廷，钱建平，钟赛意

《食品科技》

DOI

2015

响应面优化木立芦荟皮多糖的研究

谌素华，邓敏，王维民，李国伟，钟赛意，胡武

《食品研究与开发》

2015

《食品加工新技术》课程教学方法优化的研究与实践

谌素华，王维民，吉宏武，秦小明，钟赛意

《北方农业学报》

2015

双主体PBL阶段教学模式在食品化学双语教学中的实践与思考

郑惠娜，钟赛意，邵海艳，秦小明，吉宏武

《安徽农业科学》

2015

Neutralizing effect of hemolymph from the shore crab, Thalamita crenata, on paralytic shellfish toxins

Huajuan Lin, Chaohua Zhang, Jian-Meng Liao, Feng Yang, Saiyi Zhong, Peihong Jiang, Xiao Jiao Cheng, Yuji Nagashima

Toxicon

DOI

2015

Cytotoxicity and Apoptosis Induction of Bovine Alpha-lactalbumin-oleic Acid Complex in Human Breast Cancer Cells

Saiyi Zhong, Shouchun Liu, Suhua Chen, Hai Liu, Siyi Zhou, Xiaoming Qin, Weimin Wang

刘寿春，赵春江，杨信廷，王国利，钟赛意

《农业工程学报》

2013

基于建构主义的食品营养学公共选修课教学模式初探

钟赛意，夏杏洲，李秀娟，谌素华

《农产品加工(学刊)》

2013

气味指纹技术评价真空包装罗非鱼的新鲜度研究

钟赛意，刘寿春，秦小明，王维民，林华娟，谌素华

《农产品加工(学刊)》

2013

三磷酸腺苷降解产物评价冷鲜罗非鱼片新鲜度

刘寿春，钟赛意，李平兰，马长伟，杨信廷

《食品科学》

2013

刘寿春，钟赛意，葛长荣

《肉品卫生》

精选作品

期刊论文

AIGC赋能下“食品分析”课程思政的教学路径重构与探索

牡蛎壳的营养功能特性及其开发利用研究进展

超声辅助复合酶改性对火龙果皮膳食纤维理化特性与功能活性的影响

罗非鱼肌原纤维蛋白/卡拉胶寡糖纳米复合物构建及其对姜黄素的控释性能

不同来源硫酸软骨素的结构特征及抗氧化活性与降脂活性比较

不同冻结方式对预制鲍鱼冻藏期间品质的影响

基于科研思维模式培养和综合能力提升的“食品分析实验”课程教学改革探讨

利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析

亚麻籽胶对甲基纤维素泡沫模板气凝胶孔隙结构和机械性能的调控作用

油相凝胶化对羟丙基甲基纤维素-亚麻籽胶乳液凝胶性能及稳定性的影响

鱼鳔胶制备过程中理化特性、美拉德产物变化及其增加骨密度功能

芥子酸-壳聚糖-胶原蛋白制备条件优化及对罗非鱼肌原纤维蛋白的影响

不同低分子质量κ-卡拉胶对高脂饮食小鼠降脂活性

添加大豆膳食纤维对罗非鱼肉松品质的影响

添加物对油炸裹糊罗非鱼块品质及风味的影响

Deep eutectic solvents for the precision extraction of natural polysaccharides: Mechanism, structural integrity, and machine learning perspectives

Synergistic modification of perilla protein isolate by high-speed dispersion-assisted microfluidization and phosphorylation: Effects on structural and functional properties

Impact of prebiotics, probiotics, and postbiotics on maternal and fetal health: mechanisms, efficacy, and safety across pregnancy.

Sequential physical field pretreatment modulates tilapia soup quality: a multi-omics investigation of processing order to flavor and nutrition

Exploring the role of Sargassum spp. polysaccharides in the development of innovative drug delivery systems

Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review

Polysaccharides and the colon mucus barrier: a review of biophysical interactions and functional impacts

Polysaccharides: Nature’s Guardians of Freshness in Food Preservation

Fabrication of dysphagia-friendly emulsion gels using tilapia protein: Synergistic effects of high-density ultrasonic modification and flaxseed gum interfacial complexation.

Ultrasonic-assisted pH-shifting treatment enhances the performance and stability of emulsion gels fabricated by glycosylated Spirulina protein-flaxseed gum conjugates

Fabrication of high-performance oleogels using a hydroxypropyl methylcellulose-carrageenan interpenetrating network for quercetin delivery: Effect of carrageenan type

Multi-strain sequential fermentation of tilapia bone meal and its quality characterization

Cross-kingdom signals: microbial, metabolites, and immune cells on the gut-breast axis

Alternating magnetic field-assisted freezing enhances freeze-thaw quality of golden pompano (Trachinotus ovatus) fillets: Metabolomic and physicochemical insights from thawing exudate

Nature-inspired oligosaccharides: plant and algal routes to human milk functionality

The potential immunomodulatory mechanism of fucoidan, a heteropolysaccharide from Sargassum hemiphyllum through TNF and IL-17 signaling pathways based on RNA-seq

pH-responsive self-assembly of quercetin-loaded zein-sodium caseinate-fucoidan hybrid nanoparticles: nanostructure, stability and in vitro digestive behavior

Sargassum soluble dietary fiber alleviates oxidative stress and gut microbiota dysbiosis to prevent inflammatory bowel disease in C57BL/6 mice

Structural Characterization and Immunological Activity of Polysaccharides Extracted from Ulva pertusa Fermented by Bacillus velezensis

Polysaccharides in Gastric Mucosal Homeostasis: From Multistage Defense Mechanisms to Structural Determinants

Protective Effect of EGCG as a Green Cryoprotectant on Protein Structure and Gel Properties of Frozen Grouper Surimi

Effects of ultrasound-assisted low-salt wet brining on the quality and flavor characteristics of Seriola dumerili

DSD‐Guided Ultrasound‐Assisted Protein Recovery From Chlamydomonas reinhardtii : Modeling, Optimization, and Enzyme Inhibitory Activity Assessment

Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia–soybean dual-protein sufu

Substitution degree-regulated alginate-catechol hydrogels for oral ulcer healing

A dietary sulfated polysaccharide from edible green alga Caulerpa chemnitzia modulates immune responses associated with host metabolism and gut microbiota in cyclophosphamide-induced immunosuppressed mice

Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review

Structural modification of laminaran for enhanced bioactivity: Advances, mechanisms, and applications – A review

Screening of umami peptides from shrimp juice based on molecular docking and kinetic modeling, and investigation of their interaction mechanisms with T1R1/T1R3 receptors

Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds

Effects of Different Fermentation Processes on the Quality, Flavor, and Microbial Diversity of Seriola dumerili Fish Sauce

Physical processing treatments modified chemical composition and enhanced protective effects of Bangia fusco-purpurea polysaccharides against AGEs-induced intestinal injury

Mechanisms and Production of Hypoglycaemic Peptides: Exploring the Potential of Chlamydomonas reinhardtii

Deep Eutectic Solvent Ultrasonic-Assisted Extraction of Polysaccharides from Red Alga Asparagopsis taxiformis: Optimization, Characterization, Mechanism, and Immunological Activity in RAW264.7 Cells

稻米色素提取理化性质及功能活性研究进展

海红米色素的提取、理化性质及体外抗氧化活性的研究

烤制罗非鱼片感官风味及理化品质分析

猕猴桃风味石斑鱼骨高钙饼干的制备及品质分析

羊栖菜速溶粉的制备工艺优化及其理化特性分析

甲基纤维素气凝胶的构建及其性能分析

响应面法优化石斑鱼骨酶解工艺及酶解产物的抗氧化活性研究

立德树人背景下高校专业课程食品化学融入思政教育的探索与实践

壳聚糖/阿拉伯胶纳米乳液的制备、表征及稳定性研究

羊栖菜速溶粉对秀丽隐杆线虫的抗氧化作用研究

麒麟菜降解菌的筛选及其发酵条件优化

不同水果混合发酵对紫薯酒品质及风味的影响

不同糊化预处理对甘薯Ⅲ型抗性淀粉结构和理化特性的影响

牡蛎在不同冻结方式中的品质变化

发酵原料对虾酱品质和细菌多样性的影响

益生菌添食对家蚕幼虫生理及蚕蛹养分特征的影响

TGase酶促对蚕蛹蛋白肽组分的鲜味增强作用及伴生危害物分析

饱和含砷碳氢化合物的合成与鉴定

高体鰤湿腌过程中的传质动力学分析

碱溶酸沉法提取螺旋藻分离蛋白工艺优化及性质分析

海红米挤压工艺优化及理化性质、消化与营养特性研究

海水稻酒酿制备工艺优化及品质分析

Structural analysis of a neutral polysaccharide ATP-1 from the red seaweed Asparagopsis taxiformis and its immunomodulatory effects on RAW264.7 macrophages

Advancements in the Extraction, Characterization, and Bioactive Potential of Laminaran: A Review

Synergistic effects of hydrophilic polysaccharides for intensifying performances of double-network oleogels fabricated by methylcellulose foam-templated cryogels.

Molecular mechanisms underlying the anti-Colon Cancer effects of Caulerpa lentillifera polysaccharides (CLP).

Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications – Review

Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw.

Trends in polysaccharide-based hydrogels for skin anti-aging and skin antioxidant.