Qiaohui Zeng

Foshan University

H指数:24

被引数:2,041

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Emerging photo-responsive antimicrobial packaging films: From rational design to food preservation applications

新兴光响应抗菌包装薄膜：从理性设计到食品保鲜应用

Trends in Food Science & Technology

IF15.4

2025-12-160

PRE

Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation

新型草鱼味肽及其风味呈现机制：通过计算机模拟方法和感官评价研究红曲米粉腌制的影响

Food Bioscience

IF5.9

2025-09-100

PRE

A photodynamic inactivation-mediated 5-aminolevulinic acid-grafted chitin film for preserving salmon: antibacterial efficiency and storage quality maintenance

光动力灭活介导的5-氨基乙酰丙酸接枝壳聚糖膜用于鲑鱼保鲜：抗菌效率与贮藏品质维持

Food Chemistry

IF9.8

2025-07-300

PRE

Antimicrobial activity and preservation efficiency of TEMPO-oxidized chitin/5-aminolevulinic acid films mediated by photodynamic inactivation against salmon fillets

N-氧化四甲基哌啶/5-氨基乙酰丙酸薄膜的抗微生物活性和保藏效率：基于光动力灭活对三文鱼片的影响

Food Packaging and Shelf Life

IF10.6

2025-07-260

PRE

Enhanced generation of reactive oxygen species and membrane intercalation potency of berberine-based conjugates for efficient photodynamic inactivation against foodborne bacteria

基于小檗碱的共轭物对食源性细菌高效光动力灭活的活性氧生成增强和膜插入能力提升

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

The effect of different wall materials on the physicochemical properties and antioxidant activity of pomegranate peel polyphenols (PPP) microcapsules

不同壁材对石榴皮多酚（PPP）微胶囊的理化性质和抗氧化活性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

SARS-CoV-2 Mpro and its inhibitory peptides from Spirulina platensis: Preparation, identification, in vitro and in silico characterization of activity and binding

SARS-CoV-2 Mpro及其来自螺旋藻（Spirulina platensis）的抑制肽：制备、鉴定、活性及结合的体外和计算机模拟表征

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS

IF4.5

2025-03-010

PRE

Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/ berberine inclusion complex preserving the storage quality of salmon fillets

FOOD PACKAGING AND SHELF LIFE

IF10.6

2024-12-010

PRE

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

FOOD CHEMISTRY-X

IF8.2

2024-10-014

OAAI

Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation

FOOD HYDROCOLLOIDS

IF12.4

2024-10-013

PRE

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-014

OAAI

Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water

FOOD CONTROL

IF6.3

2024-08-013

PRE

Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-07-011

OAAI

Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality

FOOD CHEMISTRY

IF9.8

2024-06-019

PRE

Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-02-0118

PRE

New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-08-0210

Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-03-0113

OAAI

Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-12-2210

PRE

Preparation and characterization of carvacrol essential oil-loaded halloysite nanotubes and their application in antibacterial packaging

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-12-0110

PRE

Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin

芦丁共价修饰的南极磷虾可溶性蛋白的结构和功能特性

FOOD CHEMISTRY

IF9.8

2022-06-0122

PRE

Qiaohui Zeng

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