Concepedia

Ai Lang

AL

6

Publications

160

Citations

6

H-Index

2021

Active since

Affiliations

Shanghai Ocean University(Current)

Shanghai Harbour Engineering Design & Research Institute

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

Top concepts

Publications per year

2021–2024

6

Publications

6

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 et al. · Ultrasonics Sonochemistry · 2021 · 57 citations · Full text

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 citations

, , +7

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 et al. · Journal of the Science of Food and Agriculture · 2022 · 26 citations

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

Ai Lang, Weiqing Lan, Yongji Gu et al. · Journal of the Science of Food and Agriculture · 2022 · 22 citations

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 et al. · International Journal of Biological Macromolecules · 2024 · 11 citations

, , +9

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