logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
D

Deyang Li

dalian polytechnic university

27H指数
120论文数
2.2K被引数
收录论文 70
发表时间
logo
Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives多模态人工智能在传统中式食品精准减油和感官重建中的应用：机制、策略与未来展望
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-07-28
err0
PREAI
errYang Liu; Xiaonan Fan; Dayong Zhou; Yu Fu; Yadong Zhao; Deyang Li
err分享
err收藏
Soy protein isolate-konjac glucomannan hydrogel as a sodium reservoir for flavor modulation and texture enhancement in low-salt Antarctic krill surimi大豆蛋白分离物-魔芋葡甘聚糖水凝胶作为钠储库，用于低盐南极磷虾鱼糜的风味调节和质地增强
errFood Research International
IF8
err2025-12-15
err0
PREAI
errKexin Zhang; Hongting Lei; Tongfei Zhang; Jie Xu; Zhongyuan Liu; Fawen Yin; Dayong Zhou; Deyang Li
err分享
err收藏
Chickpea protein isolate-pullulan polysaccharide hydrogel enhances gel performance and saltiness perception in low-salt shrimp surimi gels via controlled sodium release and structural optimization鹰嘴豆蛋白分离物-普鲁兰多糖水凝胶通过控制钠释放和结构优化，增强了低盐虾糜凝胶的凝胶性能和咸味感知。
errFood Research International
IF8
err2025-12-15
err0
PREAI
errKexin Zhang; Yan Guo; Maolin Tu; Zhongyuan Liu; Dayong Zhou; Deyang Li
err分享
err收藏
Study on browning mechanism of Antarctic krill meal during storage: based on the model system approach南极磷虾粉在储存期间褐变机制的研究：基于模型系统方法
errFood Chemistry
IF9.8
err2025-11-29
err0
PREAI
errChao Guo; Xiang-Bo Zeng; Chang-Qiang Leng; De-Yang Li; Qian Wang; Fa-Wen Yin; Bei-Wei Zhu; Da-Yong Zhou
err分享
err收藏
Effect of lipid oxidation on the color deterioration of ready-to-eat oysters: Discussion based on the model system脂质氧化对即食牡蛎色泽劣化的影响：基于模型系统的讨论
errFood Chemistry
IF9.8
err2025-11-07
err0
PREAI
errYing Luo; Jie Xu; Ying-Chen Fan; Zong-Han Wang; Yuan-Yuan Hu; De-Yang Li; Yu-Xin Liu; Da-Yong Zhou
err分享
err收藏
Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning多维策略用于在虾头中发现增咸肽，该策略整合了超高压水解和机器学习
errFood Chemistry
IF9.8
err2025-10-30
err0
PREAI
errNa Li; Yafang Song; Yang Liu; Rong Liu; Yahong Li; Dayong Zhou; Deyang Li
err分享
err收藏
Effect of ultrahigh-pressure-driven starch-fatty acid complexes on gel properties of shrimp surimi: Deciphering chain length specificity and multiscale structural modulation超高压驱动的淀粉-脂肪酸复合物对虾糜凝胶特性的影响：解析链长特异性和多尺度结构调控
errFood Hydrocolloids
IF12.4
err2025-08-26
err0
PREAI
errNa Li; Jitao Zhu; Dayong Zhou; Deyang Li
err分享
err收藏
Mechanistic Insights into Nano-Maillard Reaction Products Regulating the Quality of Dried Abalones纳米美拉德反应产物调控干鲍鱼品质的机制研究
errfoods
IF0
err2025-08-04
err0
errOAAI
errJialei Shi; Hongbo Ling; Yueling Wu; Deyang Li; Siqi Wang
err分享
err收藏
The influence and mechanism of the color of Antarctic krill meal on the color of extracted Antarctic krill oil南极磷虾粉的颜色对提取的南极磷虾油颜色的影响及机理
errLWT
IF0
err2025-06-25
err0
errOAAI
errChao Guo; Xiang-Bo Zeng; Fa-Wen Yin; De-Yang Li; Meng-Ling Jin; Bei-Wei Zhu; Da-Yong Zhou
err分享
err收藏
Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil氧化南极磷虾油的风味特征及关键气味活性化合物：与氧化鱼油的比较研究
errFOOD CHEMISTRY
IF9.8
err2025-05-19
err0
PREAI
errDong, Gui-Mei; Wang, Rui-Ying; Yin, Fa-Wen; Li, De-Yang; Qin, Lei; Zhou, Da-Yong
err分享
err收藏
Non-enzymatic browning in stored ready-to-eat oysters: Regional differences in color changes, chemical reactions and mechanisms储存即食牡蛎中的非酶促褐变：颜色变化、化学反应和机制的区域差异
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-05-01
err0
errOAAI
errLuo, Ying; Li, Na; Lv, Shuo; Li, Deyang; Hu, Yuanyuan; Liu, Xiaoyang
err分享
err收藏
Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish ( Procambarus clarkii)通过双酸保鲜策略提升即食克氏原螯虾的感官品质
errFOOD CHEMISTRY
IF9.8
err2025-04-01
err2
PREAI
errXu, Wensi; Yang, Qifu; Li, Deyang; Liu, Xiaoyang; Deng, Aihua; Song, Liang; Liu, Yuxin; Yang, Pinhong; Zhou, Dayong
err分享
err收藏
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage三种即食贝类在储存期间色泽劣化的差异及机制
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err4
PREAI
errLuo, Ying; Zeng, Xiang-Bo; Hu, Yuan-Yuan; Li, De-Yang; Liu, Xiao-Yang; Liu, Yu-Xin
err分享
err收藏
Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts: Microstructures, molecular dynamics, and rheological properties一种新型鹰嘴豆蛋白-普鲁兰多糖水凝胶的表征：其高效负载和释放钠盐的微观结构、分子动力学及流变性能
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-03-01
err1
PREAI
errZhang, Kexin; Liang, Yanhong; Tan, Zhifeng; Zhou, Dayong; Li, Deyang
err分享
err收藏
Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errFan, Xin; Zhang, Kexin; Tan, Zhifeng; Xu, Wensi; Liu, Xiaoyang; Zhou, Dayong; Li, Deyang
err分享
err收藏
Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to-eat shrimp during storage
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errLi, Na; Tan, Zhifeng; Ma, Ruida; Song, Yafang; Liu, Rong; Zhao, Jiaxin; Qin, Ningbo; Li, Yahong; Liu, Xiaoyang; Zhou, Dayong; Li, Deyang
err分享
err收藏
The change rule of lipid oxidation and hydrolysis driven via water in Antarctic krill oil: Based on association colloid formation南极磷虾油中水驱动的脂质氧化和水解的变化规律: 基于缔合胶体的形成
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errPei, Xue-Chen; Zeng, Xiang-Bo; Li, De-Yang; Wang, Xin-Miao; Yin, Fa-Wen; Liu, Hui-Lin; Zhou, Da-Yong
err分享
err收藏
Glycosylation of oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of the gut microbiota in vivo
errFOOD & FUNCTION
IF5.4
err2025-01-01
err0
PREAI
errYu, Xuening; Li, Guang; Zhou, Shuling; Liu, Xiaoyang; Yin, Fawen; Li, Deyang; Zhou, Dayong
err分享
err收藏
Recovery effects of sodium carboxymethylcellulose-xanthan gum hydrogels containing peptide-iron complexes against iron deficient anemia in vivo
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-12-01
err0
PREAI
errLi, Guang; Yu, Xuening; Xu, Yuewen; Ji, Luyu; Liu, Xiaoyang; Yin, Fawen; Li, Deyang; Xu, Baocai; Zhou, Dayong
err分享
err收藏
Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err2
PREAI
errLi, Na; Wang, Yefan; Tan, Zhifeng; Xu, Yunpeng; Liu, Xiaoyang; Liu, Yuxin; Zhou, Dayong; Li, Deyang
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
F
Fereidoon Shahidi
H 指数: 142 · 论文数: 1.1K
张民 封面图
张民 (Min Zhang)
H 指数: 120 · 论文数: 1.8K
刘
刘东红 (Donghong Liu)
H 指数: 87 · 论文数: 676
秦磊 封面图
秦磊 (Lei Qin)
H 指数: 80 · 论文数: 559
陈
陈冠英 (Guanying Chen)
H 指数: 71 · 论文数: 321
查看更多