Jialong Gao

Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage

Xiaoli Liu, Chaohua Zhang, Shucheng Liu et al. · International Journal of Biological Macromolecules · 2020 · 82 citations

Edible Film, Edible Packaging, Food Preservation +4

Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors

Zhongqin Chen, Yahui Zhu, Wenhong Cao et al. · Food Chemistry · 2022 · 40 citations

Food Chemistry, Characteristic Flavors Formation, Biosynthesis +5

Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion

Jinzhen Li, Shuo Wang, Hua Wang et al. · Ultrasonics Sonochemistry · 2022 · 36 citations · Full text

The purification and identification of immunoregulatory peptides from oyster (<i>Crassostrea hongkongensis</i>) enzymatic hydrolysate

Li Wan, Xu Cheng, Chaohua Zhang et al. · RSC Advances · 2019 · 34 citations · Full text

Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films

Xiaoli Liu, Yixin Xu, Caoyu Guo et al. · International Journal of Biological Macromolecules · 2022 · 30 citations

Biomanufacturing, Dispersion Stability, Bio-based Material +5