Zefu Wang

Guangdong Ocean University

H指数:20

被引数:1,083

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia fillets

整合多组学分析冷藏罗非鱼片挥发性物质的生成机制

Food Research International

IF8

2026-02-210

PRE

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

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

Molecular mechanism of exsanguination in enhancing the water-holding capacity of superchilled farmed golden pomfret

外源失血对超冷处理养殖金鲳鱼提高持水能力的分子机制

LWT

IF0

2025-08-050

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis

基于蛋白质组学分析的金枪鱼肌原纤维蛋白被丙二醛介导的氧化所抑制的分子机制

Food Chemistry: X

IF0

2025-06-300

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

Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release

超声处理提高了氧化草鱼（Hypophthalmichthys molitrix）肌原纤维蛋白的消化性：从结构变化到肽释放

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

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

Mechanism of protein digestion inhibition by malondialdehyde-mediated oxidation in terms of molecular actions and structural changes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-010

OAAI

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

FOOD CHEMISTRY

IF9.8

2024-08-010

PRE

Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret

FOOD CHEMISTRY

IF9.8

2024-06-015

PRE

Novel insights into the microbial succession and quality variation of golden pompano (Trachinotus ovatus) driven by storage temperatures based on high-throughput sequencing

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-015

OAAI

Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

氧化肌红蛋白: 揭示影响肌原纤维蛋白保水的因素的新观点和见解

FOOD CHEMISTRY

IF9.8

2024-05-010

PRE

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-012

PRE

Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-02-016

OAAI

Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation

亚油酸诱导的氧化对金po的保水性的影响: 肌红蛋白和肌原纤维蛋白氧化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-016

OAAI

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

FOOD HYDROCOLLOIDS

IF12.4

2024-01-019

PRE

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-013

PRE

Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage

在长期冷冻储存过程中，经过磁场辅助浸没冷冻的金po (Trachinotus ovatus) 肌肉的微观结构，质量和水分布的变化

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-10-0117

PRE

Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus x Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-012

OAAI

Zefu Wang

个人简介

教育背景

工作经历

荣誉奖项

研究方向