Chuandong Fang

Zhejiang Ocean University

H指数:4

被引数:279

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Differential sensitivity of myofibrillar proteins from Litopenaeus vannamei and Parapenaeopsis hardwickii to long-term frozen storage and freeze-thaw cycles: structural destabilization and functional deterioration mechanisms

南美白对虾和哈氏仿对虾肌原纤维蛋白对长期冷冻储存和冻融循环的差异性敏感性：结构失稳和功能劣化机制

Food Chemistry

IF9.8

2026-10-250

PRE

Hydrogen-incorporated reducing atmosphere packaging: effects on protein degradation and microbial diversity of Litopenaeus vannamei

氢气掺入还原性气氛包装：对凡纳滨对虾蛋白质降解和微生物多样性的影响

Food Research International

IF8

2026-04-190

PRE

Curcumin-sensitized TiO2 composite photocatalyst: Synthesis, characterization and photocatalytic preservation performance on red shrimp (Solenocera crassicornis)

姜黄素敏化的TiO2复合光催化剂：合成、表征及其对红虾（Solenocera crassicornis）的光催化保鲜性能

Food Research International

IF8

2026-04-150

PRE

Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vanname

多光谱研究辣椒素对凡纳滨对虾肌原纤维蛋白结构和功能特性的影响

Food Chemistry: X

IF8.2

2025-12-050

OAAI

Effect of alkaline electrolyzed water on lipid, protein changes, and microbial diversity of frozen-stored Dosidicus gigas based on multi-omics analysis

基于多组学分析，碱性电解水对冷冻储存中Dosidicus gigas的脂质、蛋白质变化及微生物多样性的影响

Food Research International

IF8

2025-10-220

PRE

Methoxy polyethylene glycol amine-modified curcumin derivative: Synthesis, photophysical properties, and photodynamic inactivation preservation on peeled Pacific white shrimp (Litopenaeus vannamei)

甲氧基聚乙二醇胺修饰的姜黄素衍生物：合成、光物理性质及对去壳太平洋白对虾（Litopenaeus vannamei）的光动力失活保鲜作用

Chemical Engineering Journal

IF13.2

2025-10-170

PRE

Effects of low-voltage electrostatic field on proteomics and lipidomics of Litopenaeus vannamei during −7°C storage

低电压静电场对−7°C贮藏期间凡纳滨对虾蛋白质组学和脂质组学的影响

Journal of Food Composition and Analysis

IF4.6

2025-08-200

PRE

The effect of inoculating non-Saccharomyces yeast (Starmerella davenportii Do18) on the composition of fermented hairtail

接种非酿酒酵母（Starmerella davenportii Do18）对发酵带鱼组成的影响

LWT

IF0

2025-07-280

Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-06-010

PRE

A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis

一种基于微生物多样性和理化性质分析的低盐虾酱新型发酵工艺

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis

FOOD CHEMISTRY

IF9.8

2022-10-0129

PRE

Chemical and LC-MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-0116

PRE

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage

FOOD CHEMISTRY

IF9.8

2018-04-01167

PREAI

Depuration of Cadmium from Blue Mussel (Mytilus edulis) by Protein Hydrolysate-Fe2+ Complex: The Role of Metallothionein

JOURNAL OF FOOD SCIENCE

IF3.4

2017-10-144

PREAI

Chuandong Fang

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