Wangli Dai - Concepedia

Author

Wangli Dai

Zhejiang University of Technology

Also Known As

Wangli Dai

Publications

314

Citations

H-Index

Concepts

All Affiliations

Zhejiang University of Technology Zhejiang Marine Fisheries Research Institute Dalian Polytechnic University

About

Wangli Dai is an author at Zhejiang University of Technology specializing in food storage, aquaculture, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	3	3	140
2	Engineering	2	2	111
3	Health Sciences	2	2	76
4	Medicine	2	2	42
5	Natural Sciences	2	2	78

Wangli Dai

Publications

286

Citations

H-Index

Page 1

	Year	Citations
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, LWT Tea PolyphenolsFrozen StorageBighead CarpBiochemistryAquaculture	2021	62
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis Saiqi Gu, Wangli Dai, Yunqing Chong, RSC Advances Protein ChemistryBinding ConstantThermodynamic AnalysisEngineeringBiochemistry	2020	60
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, International Journal of Biological Macromolecules Meat PackagingEdible FilmShelf LifeEdible PackagingChitosan Coating	2022	52
Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties Wangli Dai, Lin Zhou, Saiqi Gu, International Journal of Biological Macromolecules Materials ScienceBioactive PropertiesEngineeringNatural PolymerEdible Film	2022	51
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, LWT Edible FilmVolatile Flavor CompoundsFood AnalysisOrganic ChemistryChemistry	2022	24
Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system Yicheng Ding, Yan Chen, Wangli Dai, Bioresources and Bioprocessing	2023	19
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis Wangli Dai, Shulai Liu, Yicheng Ding Food Chemistry BiologyAquatic Food SystemBighead CarpBiochemistryNatural Sciences	2024	18

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