Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

Anwar Noman, Yanshun Xu, Wedad Q. AL‐Bukhaiti, +4

Process Biochemistry

Food ChemistryPapain EnzymeEngineeringBiotransformationBiochemistry +6

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein, +4

Food Chemistry

Edible FilmEdible PackagingFlavor QualityFood PreservationEdible Chitosan-based Coatings +6

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials

Yixin Xu, Xiaoli Liu, Qixing Jiang, +4

Carbohydrate Polymers

Materials ScienceAntimicrobial PackagingEdible FilmEngineeringEdible Packaging +5

Bacteriological composition and structure of granular sludge adapted to different substrates

J.T.C. Grotenhuis, M.P.J. Smit, Caroline M. Plugge, +4

Applied and Environmental Microbiology

Sewage Sludge TreatmentBacteriological CompositionEngineeringElectron MicroscopyDifferent Substrates +11

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

Jinhong Zang, Yanshun Xu, Wenshui Xia, +4

Food Research International

BiologyMicrobial DiversitySuan YuFood FermentationHigh Throughput +5

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Yanshun Xu, Li Lin, Joe M. Regenstein, +4

Food Chemistry

Food FermentationOmega-3 Fatty AcidAquacultureFlavor DevelopmentAutochthonous Microflora +2

The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate

Dawei Yu, Qixing Jiang, Yanshun Xu, +1

International Journal of Biological Macromolecules

Food ChemistryEdible FilmFood PackagingEdible PackagingShelf Life Extension +3

Synthesis, Characterization, and Antimicrobial Activity of Kojic Acid Grafted Chitosan Oligosaccharide

Xiaoli Liu, Wenshui Xia, Qixing Jiang, +2

Journal of Agricultural and Food Chemistry

Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles

Zijuan Yu, Qinbo Jiang, Dawei Yu, +3

Food Hydrocolloids

Chemical EngineeringEdible FilmBio-based NanomaterialsProanthocyanidins-loaded NanoparticlesChemistry +2

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Jinhong Zang, Yanshun Xu, Wenshui Xia, +4

Food Microbiology

BiologyMicrobial DiversityMixed Starter CulturesFood FermentationMicrobiota Succession +7