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Ruichang Gao

jiangsu university

36H指数
184论文数
4.9K被引数
收录论文 111
发表时间
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Dual-frequency ultrasound-assisted marination modulates the odor profile of roasted catfish: from raw curing to cooking双频超声辅助腌制调控烤罗非鱼的气味特征：从生腌到烹饪
errUltrasonics Sonochemistry
IF9.7
err2026-08-26
err0
errOAAI
errJingyang Qiao; Qianqian Zhang; Nannan Zhou; Zhiyu Xiong; Tong Shi; Ruichang Gao; Li Yuan
err分享
err收藏
Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm基于智能算法的鳗鱼（Anguilla）骨胶原的制备与表征
errFoods
IF5.1
err2026-03-04
err0
errOAAI
errLi Yuan; Jiayu Lu; Yingxi Jia; Zitao Guo; Ruichang Gao
err分享
err收藏
Changes of radish in paocai fermentation: Combined effects of Carnobacterium maltaromaticum and Lactococcus lactis泡菜发酵过程中萝卜的变化：Carnobacterium maltaromaticum和Lactococcus lactis的联合作用
errFood Chemistry
IF9.8
err2025-12-07
err0
PREAI
errWengang Jin; Kexin Chen; Ruichang Gao
err分享
err收藏
Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes氧化对蛇头鱼（Channa argus）肌原纤维蛋白乳液性质的影响：结构和界面变化的作用
errFood Chemistry
IF9.8
err2025-10-21
err0
PREAI
errMengzhe Li; Xin Wang; Tong Shi; Xiaoli Zhang; Wengang Jin; Li Yuan; Ruichang Gao
err分享
err收藏
Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds油炸来自宰前预僵硬肉制的鱼肉饼对杂环芳香胺和挥发性风味化合物形成的影响
errJOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
IF0
err2025-09-01
err0
PREAI
errBao, Yulong; Zhang, Yaqi; Chen, Shengjun; Hui, Teng; Hu, Xiao; Wang, Yueqi; Zhou, Chenguang; Gao, Ruichang
err分享
err收藏
Mechanisms underlying the influence of “roe rubbing” and “salt mixing” on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins“搓卵”和“盐混”对鱼卵向鱼子酱定性转变的影响机制：聚焦于膜磷脂和蛋白质
errFood Chemistry
IF9.8
err2025-07-28
err0
PREAI
errWeijia Zhang; Jingqi Shen; Tianhong Liu; Chenghua Chen; Jinlin Wang; Fan Bai; Peng Xu; Ruichang Gao; Yuanhui Zhao; Xinxing Xu
err分享
err收藏
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing唾液乳化作用塑造鲟鱼鱼子酱在口腔处理过程中的风味释放与感知
errFood Chemistry: X
IF0
err2025-07-28
err0
errOAAI
errGuixin Han; Ke Li; Yong Xue; Jinlin Wang; Fan Bai; Ruichang Gao; Chenghua Chen; Xinxing Xu; Yuanhui Zhao
err分享
err收藏
Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets等离子体活化水（PAW）-明胶涂层：明胶的适度氧化和PAW的控释以用于保存蛇头鱼（Channa argus）鱼片
errLWT
IF0
err2025-06-27
err0
errOAAI
errRuichang Gao; Xiaoli Zhang; Xiyue Cao; Tong Shi; Xin Wang; Mengzhe Li; Chenya Lu; Yuanxiu Liu; Ying Tian; Wengang Jin; Lan Wang; Li Yuan
err分享
err收藏
Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis)芽孢杆菌属普罗旺斯菌（Paenibacillus provencensis）代谢产物在冷藏海鲈鱼（Perca fluviatilis）中的代谢组学分析、抗菌效果及保鲜机制
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errLiu, Li; Guo, Yakun; Zhang, Weijia; Bai, Fan; Wang, Jinlin; Gao, Ruichang; Jiang, Xiaoming; Zhao, Yuanhui; Xu, Xinxing
err分享
err收藏
Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis提高腐乳品质：Staphylococcus sciuri和Bacillus toyonensis的协同效应
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-05-07
err0
PREAI
errRuichang Gao; Kexin Chen; Qianqian Zhang; Zhiyu Xiong; Li Yuan
err分享
err收藏
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network二硫键在L-精氨酸改善低盐鲟鱼鱼糜凝胶微波诱导下质量中的作用：增大网络直径和分形维数
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err1
PREAI
errYuan, Li; Lu, Chenya; Shi, Tong; Liu, Yuanxiu; Wang, Xin; Li, Mengzhe; Zhang, Xiaoli; Tian, Ying; Gao, Ruichang
err分享
err收藏
Effects of chopping and salting on the properties of pre-rigor silver carp muscle: Metabolic process, protein functionality, and ultrastructure
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errZhang, Yaqi; Zhan, Shuai; Bao, Yulong; You, Juan; Yin, Tao; Hong, Hui; Gao, Ruichang
err分享
err收藏
Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution低盐条件下及微波辐照下L-arginine改善Acipenser schrenckii鱼糜凝胶宏观及微观品质的机制：水分迁移与分布的重要性
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errShi, Tong; Xie, Yu; Cao, Xiyue; Zhang, Hao; Lu, Chenya; Li, Mengzhe; Wang, Xin; Yuan, Li; Gao, Ruichang
err分享
err收藏
The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar氧化引起的磷脂结构和组成变化对鲟鱼鱼子酱风味物质形成的影响机制
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err0
PREAI
errZhang, Weijia; Jiang, Xinyu; Liu, Li; Zhao, Yuanhui; Bai, Fan; Wang, Jinlin; Gao, Ruichang; Xu, Xinxing
err分享
err收藏
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment通过使用可持续的冷等离子体处理从鱼糜漂洗废水中回收富含蛋白质的生物质
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err1
errOAAI
errWang, Xin; Li, Mengzhe; Shi, Tong; Monto, Abdul Razak; Yuan, Li; Jin, Wengan; Gao, Ruichang
err分享
err收藏
Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err1
PREAI
errLeng, Weijun; Li, Ying; Liang, Xin; Yuan, Li; Li, Xiuting; Gao, Ruichang
err分享
err收藏
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp ( Hypophthalmichthys molitrix) ) surimi
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err5
PREAI
errMonto, Abdul Razak; Yuan, Li; Xiong, Zhiyu; Shi, Tong; Li, Mengzhe; Wang, Xin; Liu, Lu; Jin, Wengang; Li, Jianrong; Gao, Ruichang
err分享
err收藏
Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err1
PREAI
errXu, Wanjun; Bao, Yulong; Gou, Hao; Xu, Baoguo; Hong, Hui; Gao, Ruichang
err分享
err收藏
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-11-01
err0
PREAI
errXu, Wanjun; Bao, Yulong; Zhou, Yue; Hong, Hui; Gao, Ruichang
err分享
err收藏
Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS
errFOOD CHEMISTRY-X
IF8.2
err2024-10-01
err1
errOAAI
errJin, Wengang; Zhao, Shibo; Li, Jiayao; Cheng, Kaiqi; Xi, Linjie; Pei, Jinjin; Gao, Ruichang; Jiang, Pengfei
err分享
err收藏

研究方向

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合作学者
合作期刊
D
David Julian McClements
H 指数: 197 · 论文数: 3.3K
H
Hongjie Dai
H 指数: 177 · 论文数: 580
Y
Yan V. Sun
H 指数: 100 · 论文数: 791
李华斌 封面图
李华斌 (Hua‐Bin Li)
H 指数: 97 · 论文数: 330
H
Haile Ma
H 指数: 96 · 论文数: 934
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