Jiangang Ling

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

Lyulin Hu, Sijie Ren, Qing Shen et al. · RSC Advances · 2017 · 125 citations · Full text

Food Analysis, Residue Modifications, Oxidative Stress +18

Preservation of squid by slightly acidic electrolyzed water ice

Xiaoting Xuan, Yifei Fan, Jiangang Ling et al. · Food Control · 2016 · 95 citations

Electrolysis Of Water, Water Treatment, Water Electrolysis +3

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Ying Shao, Guangquan Xiong, Jiangang Ling et al. · LWT · 2017 · 57 citations

Aquacultural Engineering, Aquaculture, Meat Properties +3

Effect of hypobaric storage on flesh lignification, active oxygen metabolism and related enzyme activities in bamboo shoots

Huiyun Chen, Jiangang Ling, Fenghua Wu et al. · LWT · 2012 · 51 citations · Full text

Biomass Utilization, Biomanufacturing, Engineering +15

Protein oxidation and proteolysis during roasting and <i>in vitro</i> digestion of fish (<i>Acipenser gueldenstaedtii</i>)

Lyulin Hu, Sijie Ren, Qing Shen et al. · Journal of the Science of Food and Agriculture · 2018 · 51 citations