Hai‐Tao Wu

Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes

Yi‐Nan Du, Shan Xue, Jiarun Han et al. · Food Chemistry · 2019 · 37 citations

Food Chemistry, Lipid Analysis, Lipid Preparation +13

Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan

Jia‐Nan Yan, Yuqiao Wang, Xinyu Jiang et al. · Food Chemistry · 2020 · 34 citations

Biology, Biomanufacturing, Engineering +5

Comparison of the inhibitory potential of benzyl isothiocyanate and phenethyl isothiocyanate on Shiga toxin-producing and enterotoxigenic Escherichia coli

Chunxue Yang, Hai‐Tao Wu, Xinxin Li et al. · LWT · 2019 · 31 citations

Microbial Toxin, Shiga Toxin-producing, Enterotoxigenic Escherichia Coli +9

Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl

Jia‐Nan Yan, Bin Nie, Xinyu Jiang et al. · Food Research International · 2020 · 31 citations

Biology, Biosynthesis, Biochemistry +6

Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (patinopecten yessoensis) protein hydrolysates and κ-carrageenan/xanthan gum

Jia‐Nan Yan, Shan Xue, Yi‐Nan Du et al. · LWT · 2021 · 31 citations · Full text

Engineering, Food Biophysics, Synergistic Enhancement +17