胡婉峰｜华中农业大学｜学者主页

2026

Quantitative lipidomic analysis reveals glycine betaine-hot water treatments preserve banana peel integrity under chilling stress

Nadia Niaz, Khubaib Ali, Noman Walayat, Mangang Wu, Siyi Pan, Wanfeng Hu, GUOXUN CHEN

Food Chemistry

DOI

2026

Acetic acid mediates pectin structural remodeling to enhance cellulose binding in potato cell wall

Hafiz Haris Mahmood, Maimoona Zafar, Yassin Haran, Wanfeng Hu, Jie Li, Shoulei Yan

Food Research International

DOI

2026

Effect of different low-methoxyl pectin emulsion gel delivery system: In vitro bioaccessibility and bioactivity of encapsulated curcumin

Muhammad Muntaqeem Arain, Ruoxuan Li, Qin Chen, Zainab Zahoor, Shuixian Huang, Yanbing Zhang, Wanfeng Hu, Xiaoyun Xu, Siyi Pan, Fengxia Liu

Food Research International

DOI

2025

Heat shock and glycine betaine treatments partially alleviate chilling injury in banana by enhancing phenolic and sugar metabolism

Nadia Niaz, Khubaib Ali, Wanfeng Hu, Siyi Pan, Robert Mugabi, Gulzar Ahmad Nayik, Noman Walayat, Mangang Wu, Isam A. Mohamed Ahmed, Guoxun Chen

Food Chemistry X

DOI

2025

Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity

Gang Xu, Xianghao Yuan, Jiao Zhang, Wanfeng Hu, Siyi Pan

Food Chemistry

DOI

2025

Comprehensive widely targeted metabolomics unveils the regulatory mechanisms of high-pressure CO2 in preserving fresh-cut water bamboo shoots (Zizania latifolia) quality

Jiao Zhang, Haopeng Wang, Wanfeng Hu, Nadia Niaz, Lijuan Zhu, Xiaoyun Xu, Siyi Pan

Postharvest Biology and Technology

DOI

2025

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage

Nadia Niaz, Wanfeng Hu, Siyi Pan, Khubaib Ali, Noman Walayat, Isam A. Mohamed Ahmed, Sobia Niaz, Jiao Zhang, Yinping Cao

Food Chemistry X

DOI

2025

Controlled atmosphere treatment inhibits browning and maintains the storage quality of fresh-cut Chinese water chestnuts

Mengxing Liu, Lijuan Zhu, Wanfeng Hu, Nadia Niaz, Xiaoyun Xu, Siyi Pan

Food Control

DOI

2024

Heat shock combined with chemical treatment partially recovered chilling injury and improved antioxidant capacity in banana

Nadia Niaz, Wanfeng Hu, Siyi Pan, Khubaib Ali, Sobia Niaz

Postharvest Biology and Technology

DOI

2024

Cyclic variable temperature conditioning-maintained storage quality of sweet potatoes by enhancing antioxidant activity

Yinping Cao, Wanfeng Hu, Jian Yuan, Jiao Zhang, Lijuan Zhu, Xiaoyun Xu, Siyi Pan

Food Bioscience

DOI

2024

Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing

Jiaxing Li, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Mengjie Kong, Lijuan Zhu, Xiaoyun Xu, Siyi Pan

Food Bioscience

DOI

2024

Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage

Haopeng Wang, Xuan Zhou, Wanfeng Hu, Xian Hu, Ayesha Murtaza, Lufeng Wang, Xiaoyun Xu, Siyi Pan

Food and Bioprocess Technology

DOI

2023

Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism

Jian Yuan, Jiao Zhang, Wanfeng Hu, Xianke Liu, Ayesha Murtaza, Aamir Iqbal, Xian Hu, Lufeng Wang, Xiaoyun Xu, Siyi Pan

Food Chemistry

DOI

2023

Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: Regulation of reactive oxygen species and membrane lipid metabolism

Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Mengjie Kong, Zhang Jiao, Jiaxing Li, Xiaoyun Xu, Siyi Pan

Food Chemistry

DOI

2023

Molecular dynamics simulation of interaction between high pressure carbon dioxide (HPCD) and phenylalanine ammonia-lyase (PAL)

Jiaxing Li, Wanfeng Hu, Lijuan Zhu, Ayesha Murtaza, Aamir Iqbal, Xiaoyun Xu, Siyi Pan

Food Bioscience

DOI

2022

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Jiaxing Li, Jiao Zhang, Junjie Li, Mengjie Kong, Xiaoyun Xu, Siyi Pan

Food Chemistry X

DOI

2022

The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods

Jiaxing Li, Lijuan Zhu, Ayesha Murtaza, Aamir Iqbal, Jiao Zhang, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Innovative Food Science & Emerging Technologies

DOI

2022

A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition

Haopeng Wang, Aamir Iqbal, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Food Reviews International

DOI

2022

High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)

Xuan Zhou, Wanfeng Hu, Jiaxing Li, Aamir Iqbal, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan

Food Packaging and Shelf Life

DOI

2022

Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam

Tingting Bai, Jiaxing Li, Ayesha Murtaza, Aamir Iqbal, Lijuan Zhu, Jiao Zhang, Bing Zhang, Xiaoyu Xu, Siyi Pan, Wanfeng Hu

Food and Bioprocess Technology

DOI

2022

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Jiao Zhang, Xianghao Yuan, Zhixuan Yang, Aamir Iqbal, Ayesha Murtaza, Haopeng Wang, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Journal of Food Processing and Preservation

DOI

2022

Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and climatic factors

Bing Zhang, Ayesha Murtaza, Aamir Iqbal, Jiao Zhang, Tingting Bai, Wanlu Ma, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Food Bioscience

DOI

2021

超声波协同护色剂浸渍工艺对橘瓣干制品色泽的影响

孔梦洁，祝林虎，夏蒙蒙，胡婉峰，徐晓云，潘思轶

《华中农业大学学报》

2021

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Mengjie Kong, A. Murtaza, Xue-Qi Hu, A. Iqbal, Li-Juan Zhu, S. Ali, Xiao-Yun Xu, Si-Yi Pan, Wanfeng Hu

DOI

2021

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

Jiao Zhang, Ayesha Murtaza, Lijuan Zhu, Aamir Iqbal, Shinawar Waseem Ali, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Postharvest Biology and Technology

DOI

2021

High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce

Wanlu Ma, Jiaxing Li, Ayesha Murtaza, Aamir Iqbal, Jiao Zhang, Lijuan Zhu, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Food Control

DOI

2021

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Antioxidants

DOI

2021

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Zhang Jiao, Aamir Iqbal, Ayesha Murtaza, Xuan Zhou, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Journal of CO2 Utilization

DOI

2020

杀菌方式对胡柚百香果复合果汁挥发性成分的影响

陈旋，祝林虎，孔梦洁，张娇，徐晓云，潘思轶，胡婉峰

《华中农业大学学报》

DOI

2020

Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

Yongxin Teng, A. Murtaza, A. Iqbal, Jialing Fu, S. Ali, M. A. Iqbal, Xiao-Yun Xu, Si-Yi Pan, Wanfeng Hu

DOI

2020

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Ayesha Murtaza, Aamir Iqbal, Krystian Marszałek, Muhammad Amjed Iqbal, Shinawar Waseem Ali, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Foods

DOI

2019

Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice

Ayesha Murtaza, Aamir Iqbal, Zhu Linhu, Yan Liu, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Innovative Food Science & Emerging Technologies

DOI

2019

Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Aamir Iqbal, Ayesha Murtaza, Krystian Marszałek, Muhammad Amjed Iqbal, Muhammad Farhan Jahangir Chughtai, Wanfeng Hu, Francisco J. Barba, Jinfeng Bi, Xuan Liu, Xiaoyun Xu

Journal of the Science of Food and Agriculture

DOI

2019

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Aamir Iqbal, Ayesha Murtaza, Wanfeng Hu, Ishtiaq Ahmad, Aafaque Ahmed, Xiaoyun Xu

Food and Bioproducts Processing

DOI

2019

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

Lijuan Zhu, Zhu Linhu, Ayesha Murtaza, Yan Liu, Siyu Liu, Junjie Li, Aamir Iqbal, Xiaoyun Xu, Siyi Pan, Wanfeng Hu

Molecules

DOI

2018

Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino)

Siyu Liu, Ayesha Murtaza, Yan Liu, Wanfeng Hu, Xiaoyun Xu, Siyi Pan

Frontiers in Chemistry

DOI

2018

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)

Ayesha Murtaza, Zafarullah Muhammad, Aamir Iqbal, Rabia Ramzan, Yan Liu, Siyi Pan, Wanfeng Hu

Frontiers in Chemistry

DOI

2016

红肉桃皮中多酚氧化酶的酶学特性及结构表征

黄行健，程玉鑫，刘思宇，徐晓云，胡婉峰，潘思轶

《华中农业大学学报》

2016

Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melo var. makuwa Makino)

Siyu Liu, Yan Liu, Xingjian Huang, Wenjin Yang, Wanfeng Hu, Siyi Pan

Journal of the Science of Food and Agriculture

DOI

2014

Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing

Nana Huang, Xi Cheng, Wanfeng Hu, Siyi Pan

Biophysical Chemistry

DOI

2014

Characterization of germin-like protein with polyphenol oxidase activity from Satsuma mandarine

Xi Cheng, Xingjian Huang, Siyu Liu, Mi Tang, Wanfeng Hu, Siyi Pan

Biochemical and Biophysical Research Communications

DOI

2010

莲藕多酚氧化酶与底物或抑制剂相互作用的光谱学研究

李春美，胡婉峰，杨立，杨杰

《分析试验室》

2008

莲藕多酚氧化酶的纯化及环境因素对其溶液构象的影响

胡婉峰

《华中农业大学》

2008

绿茶饮料贮藏期间主要生化成分和典型香气成分的变化及相关性研究

窦宏亮，李春美，郝菊芳，胡婉峰

《茶叶科学》

2007

不同品种荔枝香气成分的SPME/GC-MS分析

郝菊芳，徐玉娟，李春美，窦宏亮，顾海峰，胡婉峰

《食品科学》

2007

Structural features and antioxidant activity of tannin from persimmon pulp

Hai-Feng Gu, Chunmei Li, Yujuan Xu, Wanfeng Hu, Meihong Chen, Qiong-hong Wan

Food Research International

DOI

精选作品

期刊论文

Quantitative lipidomic analysis reveals glycine betaine-hot water treatments preserve banana peel integrity under chilling stress

Acetic acid mediates pectin structural remodeling to enhance cellulose binding in potato cell wall

Effect of different low-methoxyl pectin emulsion gel delivery system: In vitro bioaccessibility and bioactivity of encapsulated curcumin

Heat shock and glycine betaine treatments partially alleviate chilling injury in banana by enhancing phenolic and sugar metabolism

Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity

Comprehensive widely targeted metabolomics unveils the regulatory mechanisms of high-pressure CO2 in preserving fresh-cut water bamboo shoots (Zizania latifolia) quality

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage

Controlled atmosphere treatment inhibits browning and maintains the storage quality of fresh-cut Chinese water chestnuts

Heat shock combined with chemical treatment partially recovered chilling injury and improved antioxidant capacity in banana

Cyclic variable temperature conditioning-maintained storage quality of sweet potatoes by enhancing antioxidant activity

Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing

Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage

Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism

Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: Regulation of reactive oxygen species and membrane lipid metabolism

Molecular dynamics simulation of interaction between high pressure carbon dioxide (HPCD) and phenylalanine ammonia-lyase (PAL)

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods

A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition

High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)

Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and climatic factors

超声波协同护色剂浸渍工艺对橘瓣干制品色泽的影响

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

杀菌方式对胡柚百香果复合果汁挥发性成分的影响

Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice

Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino)

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)

红肉桃皮中多酚氧化酶的酶学特性及结构表征

Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melo var. makuwa Makino)

Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing

Characterization of germin-like protein with polyphenol oxidase activity from Satsuma mandarine

莲藕多酚氧化酶与底物或抑制剂相互作用的光谱学研究

莲藕多酚氧化酶的纯化及环境因素对其溶液构象的影响

绿茶饮料贮藏期间主要生化成分和典型香气成分的变化及相关性研究

不同品种荔枝香气成分的SPME/GC-MS分析

Structural features and antioxidant activity of tannin from persimmon pulp

研究方向