孙钦秀｜广东海洋大学｜学者主页

2026

炸制方式对卵形鲳鲹品质及风味的影响

梁思靖，张艳秋，郑欧阳，王泽富，刘书成，孙钦秀

《广东海洋大学学报》

2026

天然深共晶溶剂对冷冻虾糜品质的影响

陈静，杜鑫，肖乃勇，郑欧阳，刘书成，孙钦秀

《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

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

2026

Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality

Qinxiu Sun, Yao Chen, Qihang Wei, Ouyang Zheng, Jun Mei, Shucheng Liu

Food Chemistry

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

Insights into protein degradation-related volatile substances changes in tilapia fillets (Oreochromis niloticus) during storage at 4 °C based on astral DIA proteomics and flavoromics

Zhenyang Liu, Naiyong Xiao, Lei Qin, Zefu Wang, Qinxiu Sun, Hui Cao, Shucheng Liu

Food Chemistry X

DOI

2026

Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia fillets

Zhenyang Liu, Naiyong Xiao, Qin L, Zefu Wang, Qinxiu Sun, Di Zhang, Hui Cao, Jianbo Xiao, Shucheng Liu

Food Research International

DOI

2026

A Polyelectrolyte Complexation Strategy Enabling Tough and Absorbent Chitosan-Based Xerogels via Simple Atmospheric Drying

Jiangyang Su, Sijing Liang, Ouyang Zheng, Zong-Yuan Han, Naiyong Xiao, Yantao Yin, Shucheng Liu, Qin-Xiu Sun

Foods

DOI

2026

pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy

Sijing Liang, Ouyang Zheng, Jing Xie, Shucheng Liu, Qin-Xiu Sun

Foods

DOI

2025

臭氧微纳米气泡水联合聚赖氨酸盐酸盐对鮰优势腐败菌及致病菌的抑菌机制

彭亮聪，孙钦秀，张艳秋，张子琪，文教辉，刘书成

《广东海洋大学学报》

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

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Yanmo Pan, Zongyuan Han, Qinxiu Sun, Yang Liu, Hongwu Ji, Shucheng Liu

Journal of Future Foods

DOI

2025

The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage

Jieqian Zhou, Qinxiu Sun, Zongyuan Han, Naiyong Xiao, Zefu Wang, Ouyang Zheng, Shucheng Liu

International Journal of Biological Macromolecules

DOI

2025

Inhibitory Effect of Honeysuckle (Lonicera japonica Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) During Cold Storage

Ouyang Zheng, Huijie Chen, Xiaoye Jia, Yamei Liu, Qinxiu Sun, Zefu Wang, Shucheng Liu

Foods

DOI

2025

Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics

Zhenyang Liu, Naiyong Xiao, Lei Qin, Zefu Wang, Qinxiu Sun, Hui Cao, Jianbo Xiao, Shucheng Liu

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

Construction of an intelligent recognition system for the cooking doneness of deep-fried golden pompano (Trachinotus ovatus) based on deep learning

Yanqiu Zhang, Mingxin Hou, Liangcong Peng, Danlei Liu, Meng Qiu, Meng Qiu, Ouyang Zheng, Kangjian Chen, Qinxiu Sun, Shucheng Liu

Food Bioscience

DOI

2025

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking

Naiyong Xiao, Yutao Pang, Sirui Chen, Lilang Li, Yantao Yin, Wen Xia, Qinxiu Sun, Shucheng Liu

Food Chemistry X

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

Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles

Lin Zhang, Nana Zhang, Xiliang Yu, Yue Wang, Qinxiu Sun, Xiuping Dong

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

Antibacterial mechanism of chitooligosaccharides against specific spoilage organisms in chilled processed fish paste products

Lin Zhang, Yue Wang, Siqi Ling, Mingying Yuan, Qinxiu Sun, Xiuping Dong

Food Control

DOI

2025

Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein

Qihang Wei, Qinxiu Sun, Qian Hou, Ouyang Zheng, Naiyong Xiao, Shucheng Liu

Food Chemistry

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

低温等离子体对金鲳鱼肌原纤维蛋白结构特性的影响

徐杰，徐雯晴，孙钦秀，王泽富，高加龙，吉宏武，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

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

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

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

Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum

Lilang Li, Naiyong Xiao, Fengjun Li, Yutao Pang, Yantao Yin, Qinxiu Sun, Wenzheng Shi, Shucheng Liu

Journal of Food Composition and Analysis

DOI

2024

Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model

Mingxin Hou, Xiaowen Zhong, Ouyang Zheng, Qinxiu Sun, Shucheng Liu, Mingxin Liu

Food Chemistry

DOI

2024

Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure

Ouyang Zheng, Li Zhang, Qinxiu Sun, Shucheng Liu

Foods

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

Insights into the potential mechanism of diversified freezing techniques' influence on quality of golden pompano (Trachinotus ovatus): Focus on freezing speed, ice crystal morphology, water migration, and texture properties

Ouyang Zheng, Qian Hou, Qihang Wei, Ping Sun, Wenxin Cheng, Linhuan Ding, Qinxiu Sun, Shucheng Liu

LWT

DOI

2024

Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances

Duanying Huang, Qinchao Sun, Qinchao Sun, Jiaojiao Meng, Jie Xu, Yanmo Pan, Ouyang Zheng, Shucheng Liu, Qinxiu Sun, Qinxiu Sun

Innovative Food Science & Emerging Technologies

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

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

Lin Zhang, Han Liang Lin, Jinye Yang, Qinxiu Sun, Ke Li, Sangeeta Prakash, Xiuping Dong

Food Chemistry X

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

Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage

Qinxiu Sun, Baohua Kong, Ouyang Zheng, Shucheng Liu, Xiuping Dong

International Journal of Biological Macromolecules

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

Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels

Zhifeng Tan, Xiaoqing Yang, Zhe-Ming Wang, Zhejin Chen, Jinfeng Pan, Qinxiu Sun, Xiuping Dong

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

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

2024

Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide

Ouyang Zheng, Xiaojie Cao, Yanqing Teng, Qinxiu Sun, Shucheng Liu

Current Research in Food Science

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

食用胶改善虾肉糜3D打印特性的研究

黄端颖，潘燕墨，刘阳，曾惠蓝，蓝伟，苏静，陈智轩，刘雨杉，刘书成，孙钦秀

《食品与发酵工业》

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

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

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

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

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

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

Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein

Qinxiu Sun, Baohua Kong, Ouyang Zheng, Shucheng Liu, Xiuping Dong

Ultrasonics Sonochemistry

DOI

2023

Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein

Qinxiu Sun, Xiuping Dong, Ouyang Zheng, Shucheng Liu, Baohua Kong

LWT

DOI

2023

Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)

Qihang Wei, Qinxiu Sun, Xiuping Dong, Baohua Kong, Hongwu Ji, Shucheng Liu

Food Chemistry

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

Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages

Jie Xu, Qinxiu Sun, Xiuping Dong, Jialong Gao, Zefu Wang, Shucheng Liu

Food Chemistry X

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

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Zheng Chao Jin, Yisha Xie, Zhe-Ming Wang, Yue Wang, Qinxiu Sun, Xiuping Dong

Foods

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

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

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

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

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

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

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

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

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

Jieqian Zhou, Xiuping Dong, Baohua Kong, Qinxiu Sun, Hongwu Ji, Shucheng Liu

Food Chemistry

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

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

Qinxiu Sun, Honghong Zhang, Xianqing Yang, Qian Hou, Yan Zhang, Jiangpeng Su, Xianhua Liu, Qihang Wei, Xiuping Dong, Hongwu Ji, Shucheng Liu

Food Chemistry X

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

Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage

Chao Zhang, Qian Chen, Qinxiu Sun, Baohua Kong, Xiufang Xia, Baohua Kong

LWT

DOI

2022

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Chao Zhang, Yuexin Li, Xiufang Xia, Qinxiu Sun, Fangda Sun, Baohua Kong

Food Chemistry

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

提高冷冻水产品品质的新型速冻技术研究进展

张虹虹，苏江鹏，张俨，徐杰，郑欧阳，周结倩，孙钦秀，刘书成

《食品研究与开发》

2021

石斑鱼肉肽粉的氨基酸组成分析与营养价值评价

徐杰，廖津，林泽安，唐振冬，范秀萍，孙钦秀，刘书成，苏伟明

《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

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

香辛料提取物复配对风干肠品质和生物胺的影响

郑欧阳，孙钦秀，刘书成，潘燕墨

《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

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

Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle

Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong

Journal of Food Science

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

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang

Foods

DOI

2021

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang

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

2020

X射线断层扫描技术在食品检测中的应用

张潮，孙钦秀，孔保华

《食品研究与开发》

2020

基于翻转课堂的“水产食品加工学”课程混合教学改革

孙钦秀，刘书成，曹文红，周春霞

《农产品加工》

DOI

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》

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

复合香辛料提取物结合真空包装抑制风干肠贮藏过程中生物胺积累及品质劣变

孙钦秀，杜洪振，刘昊天，刁新平，孔保华

《中国食品学报》

2020

Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing

Qinxiu Sun, Chao Zhang, Qixuan Li, Xiufang Xia, Baohua Kong

Journal of Food Science

DOI

2020

Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

Chao Zhang, Qinxiu Sun, Qian Chen, Baohua Kong, Xinping Diao

International Journal of Refrigeration

DOI

2019

预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和流变学特性的影响

杜洪振，陈倩，杨振，孙钦秀，孔保华

《食品科学》

2019

接种发酵剂对哈尔滨风干肠中生物胺形成的抑制作用

孙钦秀，张潮，赵欣欣，刁新平，孔保华

《中国食品学报》

DOI

2019

转谷氨酰胺酶对鲤鱼肌原纤维蛋白乳化活性和凝胶特性的影响

杜洪振，孙钦秀，杨振，陈倩，孔保华

《食品工业科技》

DOI

2016

功率超声对酶催化反应影响因素的研究进展

赵欣欣，孔保华，孙方达，孙钦秀，刁小琴

《食品工业》

2015

面糊中添加羟丙基甲基纤维素对微波复热鸡米花品质的影响

董福家，孙钦秀，陈倩，孔保华

《食品工业》

2015

肉制品中生物胺及其控制技术研究进展

孙钦秀，董福家，陈倩，孔保华，刘骞

《食品工业》

2015

肌肉中的小热休克蛋白及其对肌肉品质的影响

董福家，陈倩，孔保华，孙钦秀

《食品工业》

2015

应用电子鼻技术检测肉与肉制品的风味和品质

孙钦秀，董福家，陈倩，孔保华

《食品研究与开发》

2015

反复冻融对速冻水饺菌相变化的影响

韩齐，孙钦秀，孙方达，郑冬梅，孔保华

《现代食品科技》

2014

高效液相色谱技术检测食品中生物胺的研究进展

孙钦秀，陈倩，孔保华，董福家，刘骞

《食品工业》

2014

香辛料提取物对酱牛肉的护色效果

贾娜，孙钦秀，李博文，孔保华

《食品与发酵工业》

精选作品

期刊论文

炸制方式对卵形鲳鲹品质及风味的影响

天然深共晶溶剂对冷冻虾糜品质的影响

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

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

Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality

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

Insights into protein degradation-related volatile substances changes in tilapia fillets (Oreochromis niloticus) during storage at 4 °C based on astral DIA proteomics and flavoromics

Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia fillets

A Polyelectrolyte Complexation Strategy Enabling Tough and Absorbent Chitosan-Based Xerogels via Simple Atmospheric Drying

pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy

臭氧微纳米气泡水联合聚赖氨酸盐酸盐对鮰优势腐败菌及致病菌的抑菌机制

三种减盐腌制方法对卵形鲳鲹品质的影响

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage

Inhibitory Effect of Honeysuckle (Lonicera japonica Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) During Cold Storage

Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics

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

Construction of an intelligent recognition system for the cooking doneness of deep-fried golden pompano (Trachinotus ovatus) based on deep learning

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking

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

Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles

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

Antibacterial mechanism of chitooligosaccharides against specific spoilage organisms in chilled processed fish paste products

Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein

等容冷冻技术在食品保存中的研究进展

低温等离子体对金鲳鱼肌原纤维蛋白结构特性的影响

马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究

高体鰤、三文鱼和金枪鱼背腹部营养成分分析

鱼油ω-3 PUFAs的功能特性研究进展

NaHCO3和KHCO3复合保水剂对凡纳滨对虾虾肉保水效果的影响

Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum

Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model

Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure

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

Insights into the potential mechanism of diversified freezing techniques' influence on quality of golden pompano (Trachinotus ovatus): Focus on freezing speed, ice crystal morphology, water migration, and texture properties

Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances

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

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

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

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

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

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

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

Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage

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

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

Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels

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

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

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

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

Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide

交联淀粉对虾肉糜3D打印效果的影响及机制

食用胶改善虾肉糜3D打印特性的研究

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

对虾原肌球蛋白致敏性消减技术研究进展

微酸性电解水在肉品及水产品杀菌保鲜中技术研究进展

非热加工技术在水产蛋白加工中的应用研究进展

金鲳鱼小清蛋白的纯化及其结构与性质分析

不同生长时期高体鰤中5种金属测定及健康风险评价

预制菜包装技术的发展概况及趋势

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

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

Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein

Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein

Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)

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

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

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

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

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

Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages

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

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

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

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

凡纳滨对虾原肌球蛋白的纯化鉴定及生物信息学分析

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