Han Lu

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

Han Lu, Longteng Zhang, Qingzheng Li et al. · Food Chemistry · 2016 · 127 citations

Myofibrillar Protein, Biochemistry, Protein Folding +3

The Antioxidant and Anti-Inflammatory Effects of Flavonoids from Propolis via Nrf2 and NF-κB Pathways

Wenzhen Xu, Han Lu, Yuan Yuan et al. · Foods · 2022 · 88 citations · Full text

Nitric Oxide, Anti-inflammatory Effects, Redox Biology +16

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

Qian Li, Longteng Zhang, Han Lu et al. · LWT · 2016 · 73 citations

Animal Physiology, Biology, Muscle Function +10

Effects of Chilling and Partial Freezing on <i>Rigor Mortis</i> Changes of Bighead Carp ( <i>Aristichthys nobilis</i> ) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Han Lu, Xiaochang Liu, Yuemei Zhang et al. · Journal of Food Science · 2015 · 51 citations · Full text

Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (<i>Aristichthys Nobilis</i>) Fillets Under Chilled and Partial Frozen Storage

Han Lu, Hang Wang, Yongkang Luo · Journal of Aquatic Food Product Technology · 2016 · 34 citations

Biology, Partial Frozen Storage, Aquatic Food System +14