Ligeng Feng

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

Hongbing Fan, Xiaofei Yin, Yulong Bao et al. · Food Chemistry · 2014 · 137 citations

Life Sciences, Animal Sciences, Zoology +14

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

Kangni Chen, Xiaoxue Yang, Zhan Huang et al. · Food Chemistry · 2019 · 105 citations

Agriculture, Biochemistry, Food Science +9

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

Kangni Chen, Qingfeng Yang, Hui Hong et al. · Food Chemistry · 2020 · 84 citations

Agriculture, Biochemistry, Food Science +8

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

Zheng Li, Yongkang Luo, Ligeng Feng · European Food Research and Technology · 2011 · 51 citations

Agriculture, Biochemistry, Food Science +13

Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

Sichao Zhu, Yongkang Luo, Hui Hong et al. · Food and Bioprocess Technology · 2012 · 46 citations

Life Sciences, Fisheries, Zoology +14