Wangli Dai

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

Wangli Dai, Saiqi Gu, Mingjiang Xu et al. · LWT · 2021 · 62 citations

Tea Polyphenols, Frozen Storage, Bighead Carp +6

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

Saiqi Gu, Wangli Dai, Yunqing Chong et al. · RSC Advances · 2020 · 60 citations · Full text

Protein Chemistry, Binding Constant, Thermodynamic Analysis +14

Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage

Wangli Dai, Yan Chen, Yicheng Ding et al. · International Journal of Biological Macromolecules · 2022 · 52 citations

Meat Packaging, Edible Film, Shelf Life +8

Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

Wangli Dai, Lin Zhou, Saiqi Gu et al. · International Journal of Biological Macromolecules · 2022 · 51 citations

Materials Science, Bioactive Properties, Engineering +8

Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

Wangli Dai, Wenjie Wang, Saiqi Gu et al. · LWT · 2022 · 24 citations · Full text

Edible Film, Volatile Flavor Compounds, Food Analysis +19