高元沛｜浙江海洋大学｜学者主页

2026

利用电化学阻抗谱快速评估冰藏早期大黄鱼肌肉细胞状态与品质劣变

祁亚，杨敏，梁艳，高元沛，赵永强，金仁耀，周勇，张小军，焦龙，张微，邓尚贵，袁鹏翔

《食品科学》

2025

不同功能性油脂与斩拌时间处理下鱼糜凝胶品质特性及风味比较

赵钰莹，杨超，徐艺，吕冠成，黄子鉴，白俞武，邓尚贵，高元沛

《现代食品科技》

DOI

2025

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Ruizhi Yang, Nasra Seif Juma, Ya-Dong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Ping-Ping Gao, Yanhong He

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

低温等离子体对秘鲁鱿鱼糜凝胶特性的影响

杨菁，陈仪，徐艺，赵钰莹，邓尚贵，高元沛

《核农学报》

2024

基于响应面分析壳聚糖与没食子酸复配对冰温大黄鱼品质影响

陈仪，高元沛，杨菁，杨超，赵钰莹，徐艺，邓尚贵，陈云云，池学鑫，吕梅娣

《浙江海洋大学学报(自然科学版)》

2024

Effects of Hydroxypropyl Distarch Phosphate on Surimi Gel Properties Under ’Setting–Freezing–Reheating’ Procedure During Frozen Storage

Shutong Zhang, Min Mao, Xinxin Zhang, Zhufen Wang, Siqi Liu, Yuanpei Gao, Weng Z. Yang, Ru Jia

Journal of Aquatic Food Product Technology

DOI

2024

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods.

Jing Yang, Yuxin Jiang, Mingao Li, Shang-Gui Deng, Yuanpei Gao, Yi Hu

Journal of texture studies

DOI

2023

乙酰化二淀粉磷酸酯对再加热鱼糜凝胶冻藏特性的影响

毛敏，贾茹，高元沛，杨文鸽，楼丹露

《核农学报》

2023

不同冷冻策略下木薯淀粉对龙头鱼鱼糜凝胶品质的影响

杨超，李铭傲，赵钰莹，徐艺，邓尚贵，高元沛

《食品安全质量检测学报》

2023

Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.

Xinxin Zhang, Min Mao, Shutong Zhang, Zhufen Wang, Si-Qi Liu, Weng Z. Yang, Yuanpei Gao, Ru Jia

The Journal of the Science of Food and Agriculture

DOI

2023

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage

Hongli Bao, Jin-Sen Zhang, Mingao Li, Yi Chen, Chunyang Mao, Jing Yang, Yuanpei Gao, S. Deng

Frontiers in Nutrition

DOI

2022

Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage

Min Mao, Ru Jia, Yuanpei Gao, Weng Z. Yang, Jingjing Tong, Geran Xia

International Journal of Food Science & Technology

DOI

2022

The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel.

Guan-Cheng Lv, Yan-Jiao Chu, Zhi Chen, Chen Cheng, Ziyuan Zhang, Chunyang Mao, S. Deng, Yuanpei Gao, Ru Jia

Journal of texture studies

DOI

2022

The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea)

Nan-Feng Tan, Yuanpei Gao, Yueke Wang, S. Deng, Peng-Xiang Yuan, Tong Jiang, Wanyuan Zheng

Foods

DOI

2022

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

Mingao Li, Jing Yang, H. Bao, Yi Chen, Yuanpei Gao, S. Deng

Frontiers in Nutrition

DOI

2022

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Yan-Jiao Chu, S. Deng, Guan-Cheng Lv, Mingao Li, Hongli Bao, Yuanpei Gao, Ru Jia

Foods

DOI

2021

Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage

Jiajie Hu, Yue-Qiang Xu, Julieth Joram Majura, Y. Qiu, Jiaojiao Ding, S. Hatab, Wen-Hua Miao, Yuanpei Gao

Foodborne pathogens and disease

DOI

2021

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

Yuanpei Gao, Hui-Li Jiang, Dan-dan Lv, S. Benjakul, Bin Zhang

Foods

DOI

2020

苦味肽抗氧化活性延长食品保鲜

邓尚贵，余妙灵，甄兴华，黄友坤，朱科桦，霍建聪，袁鹏翔，高元沛，党亚丽，关丽萍，罗成

《食品安全质量检测学报》

DOI

2020

Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Jia Ru, Toyohiko Katano, Y. Yoshimoto, Yuanpei Gao, Naho Nakazawa, K. Osako, E. Okazaki

DOI

2018

Cover Image, Volume 6, Issue 5

Yuanpei Gao, H. Fukushima, S. Deng, Ru Jia, K. Osako, E. Okazaki

Food Science & Nutrition

DOI

2018

Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.

Yuanpei Gao, H. Fukushima, S. Deng, Ru Jia, K. Osako, E. Okazaki

Journal of texture studies

DOI

2018

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Ru Jia, Toyohiko Katano, Y. Yoshimoto, Yuanpei Gao, Yuki Watanabe, Naho Nakazawa, K. Osako, E. Okazaki

Food Hydrocolloids

DOI

2018

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Yuanpei Gao, H. Fukushima, S. Deng, Ru Jia, K. Osako, E. Okazaki

Food Science & Nutrition

DOI

2018

Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

Yuanpei Gao, H. Fukushima, Kazuya Shirota, Yusuke Kakizaki, S. Deng, Naho Nakazawa, K. Osako, E. Okazaki

DOI

2017

Application of emulsifying fish oil into commercial surimi-based product

Liqiong Niu, Yoshihisa Suzuki, H. Fukushima, Yuanpei Gao, Naho Nakazawa, K. Osako, E. Okazaki

2016

乳化魚油の対凍藏期間における狭Xue魚糜ヒドロゲルの保水性と結晶形成に及ぼす影響を検討した。【JST・京大機械翻訳】

Liqiong Niu, H. Huỳnh, Ru Jia, Yuanpei Gao, Naho Nakazawa, Kazufumo Osako, E. Okazaki

2014

梅童鱼碱法脱脂工艺研究

高元沛，邓尚贵，应晓国

《食品工业》

Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel

Siqi Liu, Zhufen Wang, Weng Z. Yang, Tao Huang, Jie-ting Geng, Huamao Wei, Yuanpei Gao, Ru Jia

Food Hydrocolloids

DOI

高元沛

精选作品

期刊论文

利用电化学阻抗谱快速评估冰藏早期大黄鱼肌肉细胞状态与品质劣变

不同功能性油脂与斩拌时间处理下鱼糜凝胶品质特性及风味比较

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

低温等离子体对秘鲁鱿鱼糜凝胶特性的影响

基于响应面分析壳聚糖与没食子酸复配对冰温大黄鱼品质影响

Effects of Hydroxypropyl Distarch Phosphate on Surimi Gel Properties Under ’Setting–Freezing–Reheating’ Procedure During Frozen Storage

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods.

乙酰化二淀粉磷酸酯对再加热鱼糜凝胶冻藏特性的影响

不同冷冻策略下木薯淀粉对龙头鱼鱼糜凝胶品质的影响

Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage

Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage

The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel.

The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea)

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

苦味肽抗氧化活性延长食品保鲜

Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Cover Image, Volume 6, Issue 5

Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

Application of emulsifying fish oil into commercial surimi-based product

乳化魚油の対凍藏期間における狭Xue魚糜ヒドロゲルの保水性と結晶形成に及ぼす影響を検討した。【JST・京大機械翻訳】

梅童鱼碱法脱脂工艺研究

Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel

研究方向