Deyang Li

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Deyang Li, Zhifeng Tan, Ziqiang Liu et al. · Food Chemistry · 2021 · 131 citations

Life Sciences, Biochemistry, Food Science +9

Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

Xin Zhou, Dayong Zhou, Zhongyuan Liu et al. · Food Chemistry · 2018 · 87 citations

Life Sciences, Biochemistry, Marine Sciences +12

Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

Zhongyuan Liu, Dayong Zhou, Ao Li et al. · Food Chemistry · 2019 · 82 citations

Agriculture, Chemical Engineering, Food Science +11

High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein

Na Li, Kexin Zhang, Jia‐Yi Du et al. · Ultrasonics Sonochemistry · 2022 · 82 citations · Full text

Life Sciences, Biochemistry, Biophysics +16

Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage

Deyang Li, Zhen Yuan, Ziqiang Liu et al. · LWT · 2020 · 76 citations

Agriculture, Food Science, Food Chemistry +15