Concepedia

Author

Ai Lang

Shanghai Ocean University

Also Known As

Ai Lang

7

Publications

160

Citations

6

H-Index

17

Concepts

All Affiliations

Shanghai Ocean UniversityShanghai Harbour Engineering Design & Research Institute
AL

About

Ai Lang is an author at Shanghai Ocean University specializing in food preservatives, food processing, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

55

2

Microbiology

2

2

44

3

Engineering

1

1

34

4

Public Health

1

1

10

5

Biomolecular Engineering

1

1

34

Ai Lang

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6

Publications

160

Citations

6

H-Index

YearCitations

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Weiqing Lan, Ai Lang, Dapeng Zhou,

Ultrasonics Sonochemistry

2021

57

Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

Ai Lang, Weiqing Lan, Jing Xie

Biochemical and Biophysical Research Communications

2023

34

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (<i>Lateolabrax japonicus</i>) fillets stored at 4 °C

Xin Yang, Weiqing Lan, Xinyu Zhao,

Journal of the Science of Food and Agriculture

2022

26

Effects of <i>ε</i>‐polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets

Ai Lang, Weiqing Lan, Yongji Gu,

Journal of the Science of Food and Agriculture

2022

22

Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

Weiqing Lan, Zhe Shao, Ai Lang,

International Journal of Biological Macromolecules

2024

11

Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (<i>Pseudosciaena crocea</i>) during iced storage

Weiqing Lan, Ai Lang, Meng‐ling Chen,

Journal of Food Safety

2022

10

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