夏秋瑜｜广东海洋大学｜学者主页

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

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

邱泽华，曾惠蓝，李瑞，王江敏，王鹍鹏，唐敏敏，刘书成，夏秋瑜

《食品科学》

2026

鱼油和鱼油微胶囊对花生酱理化特性和风味的影响

涂银仪，招志颖，王江敏，孙嘉格，李艳阳，冯洁滢，胡子聪，夏秋瑜，刘书成

《食品与发酵工业》

2026

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

曾惠蓝，王彩媚，李思泉，邱泽华，王江敏，周子倩，刘书成，夏秋瑜

《食品工业科技》

2026

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

王江敏，梁婉梅，孙嘉格，王泽富，刘阳，夏秋瑜，刘书成

《食品工业科技》

2026

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

钟浩渝，覃红玉，张俊，李昆太，夏秋瑜，刘书成

《食品与生物技术学报》

2026

Fabrication of a citric acid-crosslinked β-cyclodextrin/silica composite and its selective adsorption of cholesterol from crude fish oil

Kunpeng Wang, Jinxia Lin, Qing Zhang, Wanmei Liang, Imad Khan, Ume Habiba, Wen Xia, Zongyuan Han, Shucheng Liu, Tiezheng Ma, Qiuyu Xia

Food Chemistry X

DOI

2026

Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion

Junyong Xuan, Imad Khan, Huilan Zeng, Zehua Qiu, Zongyuan Han, Zefu Wang, Shucheng Liu, Qiuyu Xia

Food Chemistry X

DOI

2026

Virgin coconut oil: A comprehensive review of its health impacts and functional food applications

Imad Khan, Zehua Qiu, Jianguo Zhang, Rui Li, Zhiyou Yang, Weimin Zhang, Shucheng Liu, Minmin Tang, Qiuyu Xia

Food Chemistry X

DOI

2026

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

Imad Khan, Caimei Wang, Jiangmin Wang, Qiang Zhang, Kunpeng Wang, Ziqian Zhou, Mudassar Hussain, Su Hlaing Phyo, Janice Adaeze Nwankwo, Qiuyu Xia

Foods

DOI

2026

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

Qiang Zhang, Qiuyu Xia, Jiangmin Wang, Zicong Hu, Zefu Wang, Naiyong Xiao, Zijia Zhang, Shucheng Liu

Food Hydrocolloids

DOI

2025

海洋功能性结构脂质制品的现状、制备及其利用

覃红玉，张俊，李昆太，刘书成，夏秋瑜，王忠铭

《中国食品学报》

DOI

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

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

陈菲，沈丽平，韩宗元，刘阳，夏秋瑜，王泽富，夏文，刘书成

《广东海洋大学学报》

2025

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

毛晴雅，禤俊勇，黄俏茵，张杨，刘思怡，夏秋瑜，刘书成

《中国油脂》

DOI

2025

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

Hongli Yu, Naiyong Xiao, Si-Rui Chen, Ling Chen, Qingxiu Chen, Yantao Yin, Qiuyu Xia, Yang Liu, Zefu Wang, Shucheng Liu

Food Chemistry

DOI

2025

Malt endogenous amylase-hydrolyzed nanostarch for anthocyanin encapsulation by nanoprecipitation: Fabrication, characterization and evaluation

Shucheng Liu, Yanyun Lin, Xiaoyan Fu, Qiuyu Xia, Naiyong Xiao, Yang Liu, Rui Hai Liu, Wen Xia

Food Chemistry

DOI

2025

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

Naiyong Xiao, Qiang Zhang, Yantao Yin, Wen Xia, Qinxiu Sun, Zongyuan Han, Qiuyu Xia, Shucheng Liu, Wenzheng Shi

Food Chemistry

DOI

2025

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

Zefu Wang, Guangyi Chen, Xiaosi Chen, Qiuyu Xia, Yantao Yin, Naiyong Xiao, Shucheng Liu

Food Chemistry X

DOI

2025

The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins

Shucheng Liu, Xiaoyan Fu, Yanyun Lin, Qiuyu Xia, Naiyong Xiao, Yang Liu, Rui Hai Liu, Wen Xia

Food Chemistry

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

Co-assembly of ι-, κ-, and λ-carrageenan with fish gelatin: Modulating physicochemical and gelling properties

Xian-Ni Su, Yuyang Wang, Zi-Yin Zhou, Zhuo Wang, Xiaofei Liu, Jianping Chen, Qiao-Li Zhao, Cheong Kit Leong, Qiuyu Xia, Saiyi Zhong, Rui Li

International Journal of Biological Macromolecules

DOI

2025

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

Yiwen Liang, Meiyan Jiang, Caixia Yin, Naiyong Xiao, Qiuyu Xia, Yantao Yin, Shucheng Liu

Food Research International

DOI

2025

Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future

Imad Khan, Jiage Sun, Wan Yi Liang, Rui Li, Kit‐Leong Cheong, Zehua Qiu, Qiuyu Xia

Foods

DOI

2025

Coconut oil derived medium-chain triglycerides ameliorated memory deficits via promoting neurite outgrowth and maintaining gut homeostasis in 5×FAD mice

Ruiye Chen, Rui Li, Jiahui Jiang, Longjian Zhou, Shuai Zhao, Yi Zhang, Qiuyu Xia, Zhiyou Yang

Frontiers in Nutrition

DOI

2025

Insights into the comprehensive structural characterization of fish oil-modified starch and its influence on surimi product quality

Limeng Wang, Yang Liu, Bei Xue, Xinyao Zhang, Qiuyu Xia, Wen Xia, Zongyuan Han, Shucheng Liu

International Journal of Biological Macromolecules

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

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

脂肪酶Lipozyme TL IM水解金枪鱼油工艺优化及其脂质分析

罗婷予，禤俊勇，金可涵，王文天，招志颖，黄梦婷，夏秋瑜，刘书成

《中国油脂》

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

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

《食品与发酵工业》

DOI

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

脂肪酶水解金枪鱼油的工艺优化及脂质成分分析

李艳阳，王春艳，罗婷予，夏秋瑜，刘书成，单凯

《广东海洋大学学报》

2024

茶树精油微胶囊制备及其结构表征

刘义军，朱琳，李晶莹，刘佳梦，夏秋瑜，林丽静

《热带农业科学》

2024

Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions

Tingyu Luo, Qiuyu Xia, Zijia Zhang, Yanyang Li, Kyi Kyi Htwe, Huilan Zeng, Yantao Yin, Naiyong Xiao, Bo Wang, Shucheng Liu

LWT

DOI

2024

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

Junyong Xuan, Qiuyu Xia, Yanyang Li, Zefu Wang, Yang Liu, Wen Xia, Colin James Barrow, Shucheng Liu, Bo Wang

Food Chemistry

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

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

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

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

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

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

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

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

预制菜包装技术的发展概况及趋势

税小林，孙钦秀，夏秋瑜，王泽富，韩宗元，刘阳，刘书成，魏帅

《包装工程》

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

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 enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

Junyong Xuan, Qiuyu Xia, Yinyi Tu, Tingyu Luo, Qingya Mao, Zongyuan Han, Colin James Barrow, Shucheng Liu, Bo Wang

LWT

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

Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance

Rui Li, Min-Rui Tai, Yue-Rong Wu, Qingling Zhou, Qiuyu Xia, Saiyi Zhong, Yi Qi, Colin James Barrow, Richard J. Williams

LWT

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

Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii

Rui Li, Qingling Zhou, Rui-Yu Yang, Shutong Chen, Rui Ding, Xiaofei Liu, Lianxiang Luo, Qiuyu Xia, Saiyi Zhong, Yi Qi, Richard J. Williams

Food Chemistry X

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

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

Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress

Yijun Liu, Mai Biyi, Zhiyun Li, Xingqin Feng, Yunlan Chen, Lijing Lin, Qiuyu Xia

Journal of Fungi

DOI

2023

Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA

Yijun Liu, Qiuyu Xia, Yangyang Qian, Yu Kuang, Jiameng Liu, Lijing Lin

Foods

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

2023

Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil

Yijun Liu, Leshi Li, Qiuyu Xia, Lijing Lin

Foods

DOI

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

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

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

初榨椰子油品质特征及健康功效的研究进展

张建国，李瑞，宋晨也，宋菲，王挥，夏秋瑜

《中国油脂》

2022

金枪鱼油微胶囊的复合凝聚法制备工艺及其理化性质

汤夕瑶，禤俊勇，夏秋瑜，李晶莹，孙钦秀，魏帅，郝记明，吉宏武，刘书成

《中国油脂》

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

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

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

龙眼超微粉含片的配方优化及品质评价

刘佳梦，王梓涵，林丽静，廖雪汝，陈冲，刘义军，夏秋瑜

《食品研究与开发》

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

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

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

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

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

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

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

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

2021

Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

Fei Song, Yannan Li, Bo Wang, Xiaojun Shen, Hui Wang, Rui Li, Qiuyu Xia

Journal of the American Oil Chemists Society

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

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

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

2020

冷冻离心法初榨椰子油的理化分析及其对猪皮抗氧化活性的影响

李瑞，宋晨也，唐敏敏，张建国，宋菲，夏秋瑜

《中国粮油学报》

2020

牛油果椰油的湿法制备及其品质特性分析

宋晨也，蓝良妹，唐敏敏，宋菲，李瑞，赵松林，夏秋瑜

《中国油脂》

2020

椰子脆片挥发性成分分析

沈晓君，张玉锋，王媛媛，宋菲，王挥，夏秋瑜

《食品工业》

2020

不同冷冻贮藏温度对椰肉保鲜效果和加工特性的影响

王媛媛，夏秋瑜，李瑞，邓福明，沈晓君，王挥

《食品工业》

2020

槟榔采后生理与贮藏保鲜技术研究进展

张玉锋，宋菲，唐敏敏，夏秋瑜，李瑞，陈华

《保鲜与加工》

2020

Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation

Qiuyu Xia, Taiwo Olusesan Akanbi, Bo Wang, Rui Li, Shucheng Liu, Colin James Barrow

Food & Function

DOI

2019

初榨椰子油制烘焙面包在存储过程中挥发成分的变化

沈晓君，宋菲，王挥，李瑞，夏秋瑜

《食品工业》

2019

水酶法提取棕榈油的工艺研究

张玉锋，王挥，宋菲，沈晓君，张建国，夏秋瑜

《粮油食品科技》

DOI

2019

初榨椰子油在烘焙食品中的应用

沈晓君，李瑞，邓福明，宋菲，夏秋瑜

《中国油脂》

2017

复合酶法制备椰子种皮油的研究

张建国，唐敏敏，宋菲，王挥，李瑞，夏秋瑜

《中国油脂》

2017

椰子种皮对湿法工艺制备的天然椰子油产品品质的影响

唐敏敏，李瑞，赵松林，张玉锋，夏秋瑜

《中国粮油学报》

2014

不同处理对椰肉贮藏期间酶活性的影响

沈晓君，王辉，李晓煜，陈卫军，夏秋瑜，赵松林

《热带农业科学》

2013

椰子不同部位LPS、PPO以及POD活性分布的研究

王挥，陈卫军，龙雪峰，赵松林，夏秋瑜

《广东农业科学》

2013

椰子油的精深加工与综合利用

段岢君，陈卫军，宋菲，夏秋瑜，赵松林

《热带农业科学》

2012

天然椰子油的组分及其对花生油氧化稳定性的影响

夏秋瑜，李瑞，唐敏敏，陈卫军，赵松林

《中国粮油学报》

2011

海南文昌油棕油脂的脂肪酸组成及抗氧化活性研究

夏秋瑜，李瑞，唐敏敏，王威，雷新涛，赵松林

《热带作物学报》

2011

菠萝浆提取椰子油的工艺研究

段岢君，李瑞，夏秋瑜，崔欣悦，陈卫军，赵松林

《热带作物学报》

2011

脱脂椰子种皮提取物抗氧化活性研究

王威，陈卫军，赵松林，夏秋瑜，黄玉林，李瑞

《热带作物学报》

2011

不同提取剂对油棕果皮中花色苷稳定性的影响

唐敏敏，李瑞，夏秋瑜，郑亚军，赵松林

《热带作物学报》

2011

红厚壳种仁油脂体外抗氧化能力研究

夏秋瑜，李瑞，蒋盛军，陈文学，陈卫军，赵松林

《热带作物学报》

2011

脱脂油棕果肉醇提物体外抗氧化活性研究

李瑞，夏秋瑜，赵松林，陈卫军，唐敏敏

《中国粮油学报》

2010

槟榔碱和铜离子络合物抗溶血作用研究

唐敏敏，陈卫军，黄玉林，郑亚军，夏秋瑜，李瑞，陈华，赵松林

《热带作物学报》

2010

天然椰子油贮藏稳定性研究

李瑞，夏秋瑜，赵松林，陈华，黄玉林

《中国粮油学报》

2010

木瓜椰油提取工艺的研究及其副产物分析

李瑞，夏秋瑜，赵松林，陈华，杨妹

《中国粮油学报》

2010

海棠果油的提取及其理化性质和脂肪酸组成分析

夏秋瑜，李瑞，陈卫军，蒋盛军，陈华，赵松林

《中国粮油学报》

2009

复合酶法提取天然椰子油的研究

李瑞，夏秋瑜，赵松林，陈华，陈飞

《食品工业科技》

2009

棕榈油生物柴油加工技术研究进展

李瑞，夏秋瑜，赵松林，陈华，陈卫军

《热带作物学报》

2009

不同保鲜剂对椰子花序汁液的保鲜效果

夏秋瑜，李瑞，陈华，陈卫军，赵松林

《热带作物学报》

2009

椰子花序汁液的综合开发利用

辛波，陈卫军，夏秋瑜，陈华，郑亚军，赵松林

《食品研究与开发》

2009

木瓜蛋白酶水解制备天然椰子油的研究

夏秋瑜，李瑞，李枚秋，陈华，赵松林

《热带作物学报》

2009

脱氢醋酸钠的用量对椰花汁采后品质变化的影响

夏秋瑜，李瑞，陈华，陈卫军，赵松林

《热带作物学报》

2009

原生态椰子油体外抗氧化活性

李瑞，夏秋瑜，赵松林，陈华，陈卫军

《热带作物学报》

2009

金属离子对椰花汁清除超氧阴离子能力的影响

辛波，陈卫军，夏秋瑜，陈华，郑亚军，赵松林

《热带作物学报》

2009

椰子水饮料的制备工艺

李瑞，夏秋瑜，李枚秋，陈华，冯美利，赵松林

《热带作物学报》

2009

共轭亚油酸β-谷甾醇酯与β-谷甾醇的脂溶性及抗氧化效果比较

李瑞，赵松林，夏秋瑜，张晓鸣

《中国粮油学报》

2009

姜汁椰子水饮料加工工艺研究

张木炎，李瑞，夏秋瑜，赵松林，李新菊

《中国酿造》

2009

棕榈油的功能性质及应用

李瑞，夏秋瑜，赵松林，陈卫军，覃伟权，马子龙

《中国热带农业》

2009

原生态椰子油的相关标准分析

李瑞，李希娟，夏秋瑜，赵松林，陈华

《中国农学通报》

2008

新鲜和发酵椰花汁提取物的抗氧化性

辛波，陈卫军，夏秋瑜，陈华，郑亚军，赵松林

《热带作物学报》

2008

纤维素酶水解制备天然椰子油

夏秋瑜，李瑞，陈卫军，陈华，赵松林

《中国油脂》

2008

壳聚糖及其衍生物在食品工业中的应用

张木炎，赵松林，陈飞，夏秋瑜

《保鲜与加工》

2008

椰子生物柴油的制备和应用

夏秋瑜，李瑞，陈华，赵松林，马子龙

《中国热带农业》

2008

椰子花序汁液采集过程中保鲜方法的研究

夏秋瑜，李瑞，陈华，陈卫军，赵松林

《中国酿造》

2008

椰子花序汁液饮料的工艺研究

李瑞，夏秋瑜，张永凤，李新菊，陈华，赵松林

《中国酿造》

2007

原生态椰子油的功能性质及应用

李瑞，李枚秋，夏秋瑜，陈华，马子龙，赵松林

《中国油脂》

2007

中碳链脂肪酸甘油三酯的研究进展

夏秋瑜，赵松林，李从发，李瑞，李枚秋，陈华，何雪莲

《食品研究与开发》

2007

共轭亚油酸的功能性质及安全性评价

李瑞，夏秋瑜，赵松林，张晓鸣

《食品研究与开发》

2007

椰子花序汁液资源的开发利用

陈华，赵松林，张木炎，李新菊，李枚秋，夏秋瑜，李瑞

《中国热带农业》

2007

罗非鱼加工废弃物酶法水解的研究

何雪莲，夏秋瑜，刘四新，李从发，侯晓东

《中国酿造》

2007

椰子的利用价值及综合加工技术

夏秋瑜，李瑞，赵松林，张木炎，李新菊

《中国热带农业》

2006

番茄红素研究进展

黄艳，夏秋瑜，刘四新，李从发

《热带生物学报(中英文)》

2006

酶法制备壳寡糖研究现状

夏秋瑜，黄艳，刘四新，李从发

《保鲜与加工》

精选作品

期刊论文

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

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

鱼油和鱼油微胶囊对花生酱理化特性和风味的影响

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

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

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

Fabrication of a citric acid-crosslinked β-cyclodextrin/silica composite and its selective adsorption of cholesterol from crude fish oil

Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion

Virgin coconut oil: A comprehensive review of its health impacts and functional food applications

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

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

海洋功能性结构脂质制品的现状、制备及其利用

三种减盐腌制方法对卵形鲳鲹品质的影响

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

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

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

Malt endogenous amylase-hydrolyzed nanostarch for anthocyanin encapsulation by nanoprecipitation: Fabrication, characterization and evaluation

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

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

The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins

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

Co-assembly of ι-, κ-, and λ-carrageenan with fish gelatin: Modulating physicochemical and gelling properties

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

Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future

Coconut oil derived medium-chain triglycerides ameliorated memory deficits via promoting neurite outgrowth and maintaining gut homeostasis in 5×FAD mice

Insights into the comprehensive structural characterization of fish oil-modified starch and its influence on surimi product quality

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

马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究

脂肪酶Lipozyme TL IM水解金枪鱼油工艺优化及其脂质分析

高体鰤、三文鱼和金枪鱼背腹部营养成分分析

等容冷冻技术在食品保存中的研究进展

鱼油ω-3 PUFAs的功能特性研究进展

脂肪酶水解金枪鱼油的工艺优化及脂质成分分析

茶树精油微胶囊制备及其结构表征

Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

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

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

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

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

交联淀粉对虾肉糜3D打印效果的影响及机制

金鲳鱼小清蛋白的纯化及其结构与性质分析

非热加工技术在水产蛋白加工中的应用研究进展

不同生长时期高体鰤中5种金属测定及健康风险评价

对虾原肌球蛋白致敏性消减技术研究进展

预制菜包装技术的发展概况及趋势

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

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

Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

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

Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance

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

Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii

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

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

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

Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress

Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA

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

Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil

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

低温等离子体在水产品保鲜中的应用研究进展

禁食暂养对卵形鲳鲹有水保活生理响应的影响

初榨椰子油品质特征及健康功效的研究进展

金枪鱼油微胶囊的复合凝聚法制备工艺及其理化性质

蛋白粉对虾肉糜3D打印成型效果的影响

高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响

凡纳滨对虾原肌球蛋白的纯化鉴定及生物信息学分析

龙眼超微粉含片的配方优化及品质评价

海水温度对金鲳鱼保活过程中应激和代谢的影响

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

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

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

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

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

小麦淀粉改善虾肉糜物料特性及其3D打印适应性

鱼类保活运输策略与关键技术研究进展

响应面优化高密度CO2诱导金鲳鱼鱼糜凝胶化的工艺