Qinxiu Sun

Guangdong Ocean University

H指数:35

被引数:3,412

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Processing methods modulate the multi-scale digestive behavior of shrimp: protein degradation and peptide release

加工方法调控虾的多尺度消化行为：蛋白质降解与肽释放

Food Research International

IF8

2026-09-010

PRE

Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality

通过静态磁场辅助冷冻提高太平洋白对虾（Litopenaeus vannamei）在冷冻贮藏期间的质量：对肌原纤维蛋白结构和功能性的见解

Food Chemistry

IF9.8

2026-05-010

PRE

pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy

pH触发的肉桂精油从海藻酸钠-壳聚糖纳米粒中的释放：理性设计、增强稳定性和抗菌功效

Foods

IF5.1

2026-04-040

OAAI

An Efficient Vision Mamba–Transformer Hybrid Architecture for Abdominal Multi-Organ Image Segmentation

一种用于腹部多器官图像分割的高效Vision Mamba–Transformer混合架构

Sensors 2025, Vol. 25, Page 6785

IF3.5

2025-11-060

OAAI

The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage

静磁场辅助浸入式冷冻对金鲳鱼（Trachinotus ovatus）肌原纤维蛋白在冷冻储存期间的结构和功能性质的影响

International Journal of Biological Macromolecules

IF8.5

2025-09-220

PRE

Inhibitory Effect of Honeysuckle (Lonicera japonica Thunb.) Extract on the Melanosis and Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) During Cold Storage

honeysuckle (Lonicera japonica Thunb.)提取物对太平洋白对虾 (Litopenaeus vannamei) 冷藏期间黑变和品质劣化的抑制作用

Foods 2025, Vol. 14, Page 2928

IF5.1

2025-08-220

PRE

Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics

基于代谢组学对罗非鱼片蒸煮前后挥发性物质变化在冷藏期间的洞察

Food Chemistry

IF9.8

2025-08-080

PRE

pH modulates grass carp myofibrillar protein-aldehyde interactions: Molecular mechanistic insights

pH调控草鱼肌原纤维蛋白-醛类相互作用：分子机制研究

Food Chemistry

IF9.8

2025-07-040

PRE

Construction of an intelligent recognition system for the cooking doneness of deep-fried golden pompano (Trachinotus ovatus) based on deep learning

基于深度学习的油炸金鲳鱼（Trachinotus ovatus）烹饪成熟度智能识别系统的构建

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Antibacterial mechanism of chitooligosaccharides against specific spoilage organisms in chilled processed fish paste products

壳寡糖对冷藏加工鱼糜制品中特定腐败菌的抗菌机制

FOOD CONTROL

IF6.3

2025-06-011

PRE

Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze-thaw cycles

海鲈鱼（Channa argus）肌原纤维蛋白在冻融循环过程中海藻糖的冻融保护效应

FOOD CHEMISTRY

IF9.8

2025-05-012

PRE

Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR

水重分布对MP-PSs流变行为和鱼糜3D可打印性的影响：基于LF-NMR的研究

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC-MS, multiple spectroscopy, and molecular docking

使用SPME-GC-MS、多种光谱法和分子对接技术，研究四种主要鱼味化合物与草鱼肌原纤维蛋白的相互作用

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum

揭示植物乳杆菌发酵过程中发酵草鱼的动态微生物演替和挥发性风味特征

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-03-010

PRE

Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

FOOD CHEMISTRY-X

IF8.2

2025-02-010

OAAI

Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model

海鲜新鲜度质量的创新: 使用yolo-shrimp模型对凡纳滨对虾的新鲜度进行无损检测

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition

FOOD CHEMISTRY

IF9.8

2024-11-011

PRE

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

FOOD CHEMISTRY-X

IF8.2

2024-10-013

OAAI

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

FOOD HYDROCOLLOIDS

IF12.4

2024-09-014

PRE

Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures

FOOD CHEMISTRY

IF9.8

2024-08-013

PRE

Qinxiu Sun

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