Huamao Wei

Spoilage mechanism and preservation technologies on the quality of shrimp: An overview

Shiyi Peng, Huamao Wei, Shengnan Zhan et al. · Trends in Food Science & Technology · 2022 · 114 citations

Shelf Life, Preservation Technologies, Food Spoilage +9

Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein

Jie Mi, Xinzhi Zhao, Huang Ping et al. · Food Hydrocolloids · 2021 · 78 citations

Protein Chemistry, Shrimp Myofibrillar Protein, Biochemistry +5

Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein

Jie Mi, Wei Ni, Huang Ping et al. · Food Chemistry · 2021 · 36 citations

Food Chemistry, Myofibrillar Protein, Protein Chemistry +7

Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle

Huamao Wei, Yuanyong Tian, Tetsuro Yamashita et al. · Food Chemistry · 2020 · 34 citations

Muscle Function, Engineering, Biomechanics +5

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, Wenge Yang et al. · Food Hydrocolloids · 2024 · 30 citations

Food Chemistry, Food Colloid, Carboxymethyl Chitosan-assisted Formation +8