百晓学者学者目录

魏帅

副教授、博士生导师、教授、硕士生导师、讲师，广东海洋大学

精选作品

期刊论文

2026

转谷氨酰胺酶和卡拉胶对低盐虾糜凝胶品质的影响

殷燕涛，陆永存，殷彩霞，郭腾阳，陈嘉怡，刘瑜，肖乃勇，刘阳，魏帅，刘书成

《广东海洋大学学报》

2026

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

龚川东，王泽富，易建华，敖慧玲，陈晖，陈中平，高梓亮，魏帅，孙钦秀，夏秋瑜，韩宗元，刘书成

《广东海洋大学学报》

2026

基于OBE的食品类专业本科毕业论文（设计）创新模式探究

范秀萍，刘晓菲，宋文奎，魏帅，邓旗，刘书成

《食品工业》

2026

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

邱惠，段伟文，梁瑞润，胡卫成，王泽富，刘阳，刘书成，魏帅

《食品科学》

2026

基于代谢组学的野生与养殖大黄鱼背腹部肌肉差异研究

魏帅，梁珊，杨玉莹，王泽富，刘阳，殷燕涛，肖乃勇，刘书成

《食品与发酵工业》

2026

水产品加工与质量安全专题

魏帅

《食品安全质量检测学报》

2026

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

温婉仪，张天赐，冉阳，潘昌华，成月，王泽富，刘阳，夏文，刘书成，魏帅

《食品科学》

2026

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

Gebremichael Gebremedhin Hailu, Anand Kumar, Imran Khan, R. Chelliah, Sun-Il Choi, Ok-Hwan Lee, Deog-Hwan Oh, Shu-Cheng Liu, Shuai Wei

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

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

Shuai Wei, Gebremichael Gebremedhin Hailu, Anand Kumar, E. Daliri, Deeban Arumugam, Imran Khan, Sun-Il Choi, Ok-Hwan Lee, Deog-Hwan Oh, Shu-Cheng Liu

Food Production, Processing and Nutrition

DOI

2026

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

Yantao Yin, Yu Liu, Jia-Qi Lu, Yongcun Lu, Cai-Xia Yin, Jia Cai, Tengyang Guo, Yang Liu, Shuai Wei, Ya-Qi Cao, Shucheng Liu

The Journal of the Science of Food and Agriculture

DOI

2026

Sonication in food packaging: Mechanisms, applications, and advancements toward sustainable and functional materials.

Gebremichael Gebremedhin Hailu, Anand Kumar, S. Kumar T, Ahmad Rabbani, Shu-Cheng Liu, Shuai Wei

Food Research International

DOI

2026

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

Gebremichael Gebremedhin Hailu, Anand Kumar, Sharmin Zaman Emon, S. M. E. Rahman, Zefu Wang, Yang Liu, Shuai Wei, Shucheng Liu

Foods

DOI

2026

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

Wondemu Bogale Teseme, Shucheng Liu, Jun Zhang, Shuai Wei, Anand Kumar

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

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

Jieqian Zhou, Kyi Kyi Htwe, Yantao Yin, Zefu Wang, Naiyong Xiao, Yang Liu, Qinxiu Sun, Shuai Wei, Zongyuan Han, Shucheng Liu

Food Chemistry

DOI

2026

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

Yantao Yin, Huixiang Ye, jia Cai, Caixia Yin, Tengyang Guo, Naiyong Xiao, Zefu Wang, Shuai Wei, Shucheng Liu

Food Chemistry X

DOI

2026

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

Anand Kumar, Gebremichael Gebremedhin Hailu, Abhirup Mitra, Sadaqat Ali, Sapna Baghel, Zefu Wang, Yang Liu, Wen Xia, Yantao Yin, Shucheng Liu, Shuai Wei

Foods

DOI

2026

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

Jieqian Zhou, Kyi Kyi Htwe, Yantao Yin, Zefu Wang, Naiyong Xiao, Yang Liu, Qinxiu Sun, Shuai Wei, Wen Xia, Zongyuan Han, Shucheng Liu

Food Research International

DOI

2025

大黄鱼背腹部肌肉6种重金属检测及食用安全评价

梁珊，税小林，杨玉莹，陈许萌，刘书成，魏帅

《食品安全质量检测学报》

DOI

2025

山药枸杞虾饼配方优化及加热方式对其品质的影响

税小林，魏捷，温婉仪，李梓涵，王泽富，韩宗元，刘书成，魏帅

《食品工业科技》

2025

三种减盐腌制方法对卵形鲳鲹品质的影响

王泽富，陈春蓓，陈晓思，高梓亮，孙钦秀，魏帅，夏秋瑜，韩宗元，刘阳，夏文，肖乃勇，殷燕涛，刘书成

《广东海洋大学学报》

2025

凡纳滨对虾原肌球蛋白的异源重组表达

李言初，杨玉莹，胡卫成，刘书成，魏帅

《食品与机械》

DOI

2025

Mechanisms, applications and challenges of natural antimicrobials in food system

Anand Kumar, Suprativ Das, Sadaqat Ali, S. Jaiswal, Ahmad Rabbani, Syed Mohammad Ehsanur Rahman, R. Chelliah, Deog-Hwan Oh, Shuchen Liu, Shuai Wei

Food Bioscience

DOI

2025

Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review

Shuai Wei, Anand Kumar, Gebremichael Gebremedhin Hailu, Sun-Il Choi, Ok-Hwan Lee, R. Chelliah, Deog-Hwan Oh, Shu-Cheng Liu

Food Science & Nutrition

DOI

2025

Biodegradable and Smart Packaging films for Food Quality and Safety: A Review

Anand Kumar, Ajay Kumar, Shuai Wei, Sangeeta Chopra, S. Rudra, Ahmad Rabbani

Applied Food Research

DOI

2025

Starch based biodegradable packaging systems and their interactions with food components, shelf-life implications: a review

Anand Kumar, S. S, S. T., S. Neupane, Subhash V. Pawde, Shu-Cheng Liu, Sadaqat Ali, Shuai Wei

Carbohydrate Polymer Technologies and Applications

DOI

2025

The role of Micro-biome engineering in enhancing Food safety and quality

Anand Kumar, Abhishek Bisht, SammraMaqsood, SaiqaAmjad, S. Baghel, S. Jaiswal, Shuai Wei

Biotechnology Notes

DOI

2025

Cross-resistance and adaptive persistence of Listeria monocytogenes under multiple food-grade sanitizer stresses: molecular mechanisms and control implications

Yue Cheng, Jiafei Tang, Shuai Wei

Food Quality and Safety

DOI

2025

Nonthermal technologies for seafood preservation and shelf-life extension: A detailed review

Deeban Arumugam, Shiqing Li, Mingyue Rao, Rui Peng, Haiyan Liu, Bingyang Huo, Shuai Wei, Jun Wang

Food Quality and Safety

DOI

2025

Reducing allergenicity of Trachinotus ovatus parvalbumin: Insights into digestibility and IgE-binding ability after dense phase CO₂ treatment

Hui Jie Qiu, Weiwen Duan, Ruirun Liang, Weicheng Hu, Imran Khan, Shucheng Liu, Shuai Wei

International Journal of Biological Macromolecules

DOI

2025

Synergistic integration of high-pressure processing, pulsed electric fields, cold plasma, and UV light with bioactive compounds for enhanced food safety, quality, and shelf-life: new advances and mechanisms

Anand Kumar, Gebremichael Gebremedhin Hailu, Meijin Xv, Hui Qiu, Sun-Il Choic, Ok‐Hwan Lee, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei

Food and Humanity

DOI

2025

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

Shucheng Liu, Limeng Wang, Yanmo Pan, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu

Food Research International

DOI

2025

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

Chunbei Chen, Zefu Wang, Ziliang Gao, Xiaosi Chen, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Yantao Yin, Yang Liu, Shucheng Liu

Food Chemistry X

DOI

2025

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

Kyi Kyi Htwe, Yantao Yin, Weiwen Duan, Yang Liu, Shuai Wei, Naiyong Xiao, Shucheng Liu

Food Research International

DOI

2024

高体鰤、三文鱼和金枪鱼背腹部营养成分分析

王进芳，钟洪亮，刘颖琳，魏帅，孙钦秀，夏秋瑜，王泽富，韩宗元，刘阳，刘书成

《食品与发酵工业》

DOI

2024

马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究

刘雅玲，刘阳，夏秋瑜，孙钦秀，黄煜钦，魏帅，韩宗元，王泽富，刘书成

《食品与发酵工业》

DOI

2024

NaHCO3和KHCO3复合保水剂对凡纳滨对虾虾肉保水效果的影响

杨瑞炳，梁珊，税小林，毛伟杰，孙钦秀，王泽富，韩宗元，刘阳，刘书成，魏帅

《广东海洋大学学报》

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

不同条件的微酸性电解水镀冰衣处理对凡纳滨对虾品质变化的影响

李佳，杨浩，彭亮聪，刘书成，魏帅

《保鲜与加工》

2024

微酸性电解水冰处理对凡纳滨对虾保鲜效果的影响

刘颖琳，杨浩，徐楚婷，罗雪琴，招志颖，刘书成，魏帅

《保鲜与加工》

2024

超临界CO2萃取联合超声处理对凡纳滨对虾虾头油脂提取效果的影响

魏帅，唐崟珺，马嘉亿，刘颖琳，刘振洋，刘书成

《保鲜与加工》

2024

食品工艺学课程PBL教学模式的探索

魏帅，毛伟杰，刘书成，邵海艳，韩宗元，陈雷

《广东化工》

2024

超声联合微酸性电解水处理克氏原螯虾条件优化及对其品质影响

李佳，钟洪亮，丁甜，韩文静，刘书成，魏帅

《包装工程》

DOI

2024

基于线上线下混合式教学“食品工艺学”课程多元化评价机制探索

韩宗元，魏帅，邵海艳，陈雷，林海生，李晓静，刘书成

《农产品加工》

2024

Antibiotic susceptibility of Vibrio parahaemolyticus isolated from prawns and oysters marketed in Zhanjiang, China.

Yong-Bin Li, S. Bi, Wenhao Guan, Lukman Iddrisu, Shuai Wei, Yin-Yan Chen, Li-Jun Sun, Q. Deng, Yongqing Jiang, Zhijia Fang, Ravi Gooneratne

Marine Pollution Bulletin

DOI

2024

Study on the detection of active components in plasma-activated water and its storage stability

Huanlan Zhang, Momna Rubab, Moutong Chen, Jialong Gao, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei

CyTA - Journal of Food

DOI

2024

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition

Zongyuan Han, Kaixing Cheng, Yanmo Pan, Fei Chen, Junhua Shao, Shucheng Liu, Qinxiu Sun, Shuai Wei, Hongwu Ji

Food Chemistry

DOI

2024

Optimization of 3D printing formulation of shrimp surimi based on response surface method

Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu

LWT

DOI

2024

Novel insights into the microbial succession and quality variation of golden pompano (Trachinotus ovatus) driven by storage temperatures based on high-throughput sequencing

Jie Xu, Qinxiu Sun, Ouyang Zheng, Zefu Wang, Shuai Wei, Zongyuan Han, Hongwu Ji, Shucheng Liu

LWT

DOI

2024

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

Yanmo Pan, Shucheng Liu, Zongyuan Han, Liping Shen, Wei Lan, Junhua Shao, Kaixing Cheng, Yang Liu, Qiuyu Xia, Zefu Wang, Qinxiu Sun, Shuai Wei

Food Hydrocolloids

DOI

2024

Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures

Zhenyang Liu, Shuai Wei, Naiyong Xiao, Yi Liu, Qinxiu Sun, Bin Zhang, Hongwu Ji, Hui Cao, Shucheng Liu

Food Chemistry

DOI

2024

Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei

Huanlan Zhang, Jie Wei, Hongjie Xv, Imran Khan, Qinxiu Sun, Xihong Zhao, Jialong Gao, Shucheng Liu, Shuai Wei

Frontiers in Nutrition

DOI

2024

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu

Foods

DOI

2024

Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)

Hongliang Zhong, Yinglin Liu, Shuai Wei, Imran Khan, Qinxiu Sun, Zefu Wang, Zongyuan Han, Yang Liu, Deog‐Hwan Oh, Shucheng Liu

LWT

DOI

2024

Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret

Guanyi Chen, Chencai Xu, Zefu Wang, Zongyuan Han, Qiuyu Xia, Shuai Wei, Qinxiu Sun, Shucheng Liu, Shucheng Liu

Food Chemistry

DOI

2024

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide

Hui Jie Qiu, Weiwen Duan, Weicheng Hu, Shuai Wei, Yanan Liu, Qinxiu Sun, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu

International Journal of Biological Macromolecules

DOI

2024

Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

Chencai Xu, Guanyi Chen, Xiaosi Chen, Chunbei Chen, Qiuyu Xia, Qinxiu Sun, Shuai Wei, Zongyuan Han, Zefu Wang, Shucheng Liu

Food Chemistry

DOI

2024

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions

Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu

Current Research in Food Science

DOI

2023

低温等离子体对水产品常见微生物灭活效果影响的研究进展

刘书成，徐杰，徐雯晴，孙钦秀，魏帅，夏秋瑜，韩宗元，王泽富

《食品与生物技术学报》

2023

对虾原肌球蛋白致敏性消减技术研究进展

王新，张焕兰，邱惠，魏帅，孙钦秀，夏秋瑜，王泽富，韩宗元，吉宏武，刘书成

《食品与发酵工业》

DOI

2023

金鲳鱼小清蛋白的纯化及其结构与性质分析

邱惠，王新，段伟文，魏帅，孙钦秀，夏秋瑜，王泽富，韩宗元，刘书成

《食品与发酵工业》

DOI

2023

交联淀粉对虾肉糜3D打印效果的影响及机制

黄煜钦，孙钦秀，刘阳，魏帅，王泽富，韩宗元，夏秋瑜，夏文，吉宏武，刘书成

《广东海洋大学学报》

2023

微酸性电解水在肉品及水产品杀菌保鲜中技术研究进展

钟洪亮，黄欣欣，刘颖琳，王进芳，魏帅，尚海涛，孙钦秀，刘书成

《食品与发酵工业》

DOI

2023

非热加工技术在水产蛋白加工中的应用研究进展

刘颖琳，钟洪亮，杨浩，孙钦秀，夏秋瑜，王泽富，韩宗元，刘阳，刘书成，魏帅

《食品安全质量检测学报》

2023

不同生长时期高体鰤中5种金属测定及健康风险评价

王进芳，杜梓星，钟洪亮，魏帅，孙钦秀，夏秋瑜，王泽富，韩宗元，刘阳，刘书成

《食品安全质量检测学报》

2023

Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation

Chencai Xu, Guanyi Chen, Shengjun Chen, Jie Xu, Chunbei Chen, Qiuyu Xia, Qinxiu Sun, Shuai Wei, Zongyuan Han, Zefu Wang, Shucheng Liu

LWT

DOI

2023

Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei

Wenda Yan, Qinxiu Sun, Ouyang Zheng, Zongyuan Han, Zefu Wang, Shuai Wei, Hongwu Ji, Shucheng Liu

Foods

DOI

2023

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

Kyi Kyi Htwe, Weiwen Duan, Shuai Wei, Qinxiu Sun, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu, Shucheng Liu

Food Research International

DOI

2023

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction

Kaixing Cheng, Yanmo Pan, Zongyuan Han, Zefu Wang, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Yang Liu, Shucheng Liu, Shucheng Liu, Junhua Shao

Food Chemistry

DOI

2023

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

Weiwen Duan, Hui Jie Qiu, Kyi Kyi Htwe, Qinxiu Sun, Zongyuan Han, Zefu Wang, Yang Liu, Yang Liu, Shuai Wei, Shucheng Liu

Food Hydrocolloids

DOI

2023

Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)

Ahtisham Ali, Jinfang Wang, Wei Jiang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu

LWT

DOI

2023

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

Weiwen Duan, Hui Jie Qiu, Kyi Kyi Htwe, Shuai Wei, Yang Liu, Zefu Wang, Qinxiu Sun, Zongyuan Han, Qiuyu Xia, Shucheng Liu

Frontiers in Sustainable Food Systems

DOI

2023

Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage

Jieqian Zhou, Qinxiu Sun, Shuai Wei, Zefu Wang, Qiuyu Xia, Zongyuan Han, Yang Liu, Shucheng Liu

Journal of Food Engineering

DOI

2023

Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets

Hongliang Zhong, Shuai Wei, Mengli Kang, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, Mingxin Liu, Shucheng Liu

LWT

DOI

2023

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

Weiwen Duan, Hui Jie Qiu, Kyi Kyi Htwe, Zefu Wang, Yang Liu, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Zongyuan Han, Shucheng Liu

Foods

DOI

2022

凡纳滨对虾原肌球蛋白的纯化鉴定及生物信息学分析

王新，邱惠，魏帅，孙钦秀，夏秋瑜，王泽富，韩宗元，吉宏武，刘书成

《食品与发酵工业》

DOI

2022

低温等离子体在水产品保鲜中的应用研究进展

周结倩，张坤，徐杰，郑欧阳，张虹虹，孙钦秀，刘书成，魏帅，夏秋瑜，王泽富，韩宗元，吉宏武

《食品与发酵工业》

DOI

2022

高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响

孙钦秀，董安迪，侯倩，王宇晗，郑欧阳，魏帅，夏秋瑜，韩宗元，王泽富，吉宏武，刘书成

《食品与发酵工业》

DOI

2022

禁食暂养对卵形鲳鲹有水保活生理响应的影响

张坤，周结倩，范秀萍，魏帅，孙钦秀，夏秋瑜，刘书成

《广东海洋大学学报》

2022

蛋白粉对虾肉糜3D打印成型效果的影响

潘燕墨，黄煜钦，刘阳，黄端颖，孙钦秀，魏帅，韩宗元，王泽富，夏秋瑜，刘书成

《广东海洋大学学报》

2022

选择性脂肪酶水解金枪鱼油制备改性水解甘油酯工艺优化

禤俊勇，夏秋瑜，陈相权，孙钦秀，魏帅，郝记明，吉宏武，刘书成

《广东海洋大学学报》

2022

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu

Foods

DOI

2022

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

Ahtisham Ali, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu

Foods

DOI

2022

Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A

Junyong Xuan, Zefu Wang, Qiuyu Xia, Tingyu Luo, Qingya Mao, Qinxiu Sun, Zongyuan Han, Yang Liu, Shuai Wei, Shucheng Liu

Foods

DOI

2022

Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus ) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus )

Ahtisham Ali, Jinfang Wang, Imran Khan, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu

Food Science & Nutrition

DOI

2022

Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

Qiumei Liu, Zefu Wang, Zhenyang Liu, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Zongyuan Han, Hongwu Ji, Wenzheng Shi, Shucheng Liu

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Multiomics technology approaches in blue foods

Shuai Wei, Bona Yun, Shucheng Liu, Tian Ding

Current Opinion in Food Science

DOI

2022

A review on the application of bioinformatics tools in food microbiome studies

Ramachandran Chelliah, Eric Banan‐Mwine Daliri, Imran Khan, Shuai Wei, Fazle Elahi, Su‐Jung Yeon, Selvakumar Vijayalakshmi, Fred Kwame Ofosu, Momna Rubab, Hum Hun Ju, Harikrishna Reddy Rallabandi, Inamul Hasan Madar, Ghazala Sultan, Deog Hwan Oh

Briefings in Bioinformatics

DOI

2021

鱼类保活运输策略与关键技术研究进展

张坤，刘书成，范秀萍，魏帅，孙钦秀，夏秋瑜，吉宏武，郝记明，邓楚津

《广东海洋大学学报》

2021

细胞培养肉的挑战与发展前景

郑欧阳，孙钦秀，刘书成，魏帅，夏秋瑜，潘燕墨，刘阳，杨作苗，王新

《食品与发酵工业》

DOI

2021

小麦淀粉改善虾肉糜物料特性及其3D打印适应性

潘燕墨，孙钦秀，刘书成，刘阳，郑欧阳，魏帅，夏秋瑜，吉宏武

《食品与发酵工业》

DOI

2021

响应面优化高密度CO2诱导金鲳鱼鱼糜凝胶化的工艺

李茹，刘阳，朱永康，赵星辰，王娜，杜梓星，刘书成，孙钦秀，魏帅，夏秋瑜

《食品与发酵工业》

DOI

2021

Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

Zuomiao Yang, Shucheng Liu, Qinxiu Sun, Ouyang Zheng, Shuai Wei, Qiuyu Xia, Hongwu Ji, Chujin Deng, Jiming Hao, Jie Xu

Food Chemistry

DOI

2021

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems

Yang Liu, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Yanmo Pan, Shucheng Liu, Hongwu Ji, Chujin Deng, Jiming Hao

Food Chemistry

DOI

2021

Quality and volatile compound analysis of shrimp heads during different temperature storage

Zhenyang Liu, Qiumei Liu, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Di Zhang, Wenzheng Shi, Hongwu Ji, Shucheng Liu

Food Chemistry X

DOI

2021

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

Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji, Shucheng Liu

Foods

DOI

2021

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang Liu, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Yanmo Pan, Hongwu Ji, Chujin Deng, Jiming Hao, Shucheng Liu

Food Chemistry

DOI

2021

Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi

Ouyang Zheng, Shuai Luo, Qinxiu Sun, Shucheng Liu, Shuai Wei, Qiuyu Xia, Hongwu Ji, Jiming Hao, Chujin Deng

Innovative Food Science & Emerging Technologies

DOI

2021

Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products

Ahtisham Ali, Shuai Wei, Zhenyang Liu, Xiuping Fan, Qinxiu Sun, Qiuyu Xia, Shucheng Liu, Jiming Hao, Chujin Deng

LWT

DOI

2021

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis

Yuanchao Zhang, Qinxiu Sun, Shucheng Liu, Shuai Wei, Qiuyu Xia, Hongwu Ji, Chujin Deng, Jiming Hao

Innovative Food Science & Emerging Technologies

DOI

2021

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Qiuyu Xia, Ouyang Zheng, Shucheng Liu, Hongwu Ji, Chujin Deng, Jiming Hao

Food Science & Nutrition

DOI

2021

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano ( Trachinotus ovatus )

Yang Liu, Qinxiu Sun, Yanmo Pan, Shuai Wei, Qiuyu Xia, Shucheng Liu, Hongwu Ji, Chujin Deng, Jiming Hao

Journal of Food Science

DOI

2020

加热过程中虾肌肉组织蛋白酶L的酶活力变化及其动力学

曹晓杰，孙钦秀，魏帅，刘书成，吉宏武，邵海艳，郝记明，毛伟杰

《广东海洋大学学报》

2020

超高压结合酶解法提取鱼油工艺优化

张渊超，孙钦秀，魏帅，刘书成，吉宏武，郝记明，毛伟杰，高静

《广东海洋大学学报》

2020

凡纳滨对虾多酚氧化酶的纯化鉴定与生物信息学分析

魏帅，刘媛，刘蒙娜，孙钦秀，刘书成，吉宏武，郝记明，邓楚津，毛伟杰

《广东海洋大学学报》

预印本

2025

Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis

Zefu Wang, Guanyi Chen, Xiaosi Chen, Qiuyu Xia, Shuai Wei, Qinxiu Sun, Zongyuan Han, Yantao Yin, Shucheng Liu

SSRN Electronic Journal

DOI

书籍章节

2021

Applications of Cold Plasma on Aquatic Products

Shuai Wei, Ramachandran Chelliah, Deog‐Hwan Oh, Shucheng Liu

Springer eBooks

DOI

研究方向

水产品加工与贮藏食品安全控制

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