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D

Dayong Zhou

dalian polytechnic university

47H指数
400论文数
7.7K被引数
收录论文 248
发表时间
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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
Leveraging phosphatidylcholine–alkyl gallate interactions: the role of acyl chain length in governing the two-step release of gallic acid利用磷脂酰胆碱–烷基没食子酸盐相互作用：酰基链长度在调控没食子酸两步释放中的作用
errJournal of the Science of Food and Agriculture
IF3.5
err2026-07-05
err0
PREAI
errXu Guo; Jinghan Yu; Qian Wang; Chuan Li; Weiyuan Niu; Xinmiao Wang; Dayong Zhou; Fawen Yin
err分享
err收藏
Construction of a xanthan gum–sodium carboxymethylcellulose hydrogel for enhanced gastrointestinal stability and in vivo calcium bioavailability of Mytilus edulis-derived peptide–calcium complex构建黄原胶–羧甲基纤维素钠水凝胶以增强贻贝源肽–钙复合物的胃肠道稳定性和体内钙生物利用度
errJournal of the Science of Food and Agriculture
IF3.5
err2026-04-27
err0
PREAI
errGuang Li; Xuening Yu; Yuewen Xu; Xiaoyang Liu; Dayong Zhou
err分享
err收藏
Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: elucidating pressure-dependent structure-function relationships超高压处理改变了龙虾（Procambarus clarkii）的质地、风味和原肌球蛋白过敏原性：阐明压力依赖性的结构-功能关系
errFood Research International
IF8
err2025-12-15
err0
PREAI
errRui Liu; Yang Guo; Xuening Yu; Xiaoyang Liu; Dayong Zhou
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
Regulating effects of hydroxytyrosol acyl esters with different acyl chain lengths and isomers on gut microbiota: insights from in vitro gastrointestinal digestion, fecal fermentation and Lactobacillus fermentation不同酰基链长度和异构体的羟基酪醇酯类对肠道微生物群的调节作用：体外胃肠道消化、粪便发酵和乳酸杆菌发酵的见解
errJournal of the Science of Food and Agriculture
IF3.5
err2025-12-03
err0
PREAI
errXinmiao Wang; Qian Wang; Xu Guo; Peiyong Tong; Chuan Li; Dayong Zhou; Fawen Yin
err分享
err收藏
Whole Gracilaria biomass as a green emulsifier for pickering emulsions: Applications in astaxanthin delivery and fat replacement完整角叉菜生物质作为Pickering乳液的绿色乳化剂：在虾青素递送和脂肪替代中的应用
errFood Hydrocolloids
IF12.4
err2025-11-29
err0
PREAI
errXiaoyang Shao; Lin Chen; Haopeng Su; Xiumin Zhang; Haitao Wang; Dayong Zhou; A.M. Abd El-Aty; Mingqian Tan
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
Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi胶原蛋白肽-鱼油高内相乳液的潜在冻结抗性：增强3D打印鱼糜的冻融稳定性
errFood Hydrocolloids
IF12.4
err2025-09-18
err0
PREAI
errYunuo Zhou; Shanshan Lu; Hongyuan Chen; Yuan Xu; Fawen Yin; Bin Zhang; Zhisheng Pei; Longteng Zhang; Dayong Zhou; Chuan Li; Jun Cao
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
Mechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress谷氨酰胺转氨酶诱导牡蛎肽-壳寡糖糖基化的机制及其锌配合物对缺锌相关神经元损伤和氧化应激的改善作用
errFood Research International
IF8
err2025-08-18
err0
PREAI
errXuening Yu; Rui Liu; Yuewen Xu; Ningning Pan; Xiaoyang Liu; Yoshimasa Nakamura; Dayong Zhou
err分享
err收藏
Decoding the mechanism of flavor improvement mediated by inoculated starter cultures in low-salt HuangYuXiang: From lipids to volatile flavor compounds解析接种发酵剂介导的低盐黄玉祥风味改善机制：从脂质到挥发性风味化合物
errFood Bioscience
IF5.9
err2025-07-15
err0
PREAI
errJi Wang; Chengzhen Nie; Wei Yang; Xu-Song Wang; Da-Yong Zhou; Xu-Hui Huang; Lei Qin
err分享
err收藏
Sphingoid bases extracted from Hippocampus trimaculatus Leach induces apoptosis in human leukemia K562 cells through the mitochondria-dependent pathway从Hippocampus trimaculatus Leach中提取的鞘氨醇碱基通过线粒体依赖途径诱导人白血病K562细胞凋亡
errJournal of Ethnopharmacology
IF5.4
err2025-07-05
err0
PREAI
errYuehan Lu; Mantong Zhao; Hongping Lin; Guanghua Xia; Chuan Li; Dayong Zhou; Zhongyuan Liu
err分享
err收藏
Effects of ferrous ions partitioning at the oil-water interface on the oxidative stability of Antarctic krill (Euphausia superba) oil: Reverse micelles alter the physical location of ferrous ions铁离子在油-水界面上的分配对南极磷虾（Euphausia superba）油氧化稳定性的影响：反胶束改变了铁离子的物理位置
errFood Chemistry
IF9.8
err2025-07-04
err0
PREAI
errXinmiao Wang; Fawen Yin; Fujun Liu; Qian Wang; Xu Guo; Peiyong Tong; Xiaoyang Liu; Beiwei Zhu; Dayong Zhou
err分享
err收藏
Hydration-driven structural engineering via enzymatic glycation: Sustained quercetin release in pullulan-zein coatings for extended walnut preservation水合驱动的结构工程通过酶促糖基化：在普鲁兰-玉米醇溶蛋白涂层中实现槲皮素的持续释放，以延长核桃的保鲜期
errFood Hydrocolloids
IF12.4
err2025-07-03
err0
PREAI
errZi-han Wang; Xue-li Liu; Rui-qi Sun; Bin Qi; Jun-xia Xia; Da-yong Zhou; Liang Song
err分享
err收藏
Molecular interactions and physiological effects of oyster-derived synthetic peptide-calcium complex: Insight in improving the bone growth and health牡蛎源性合成肽-钙复合物的分子相互作用及生理效应：改善骨生长与健康的机制探讨
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-07-01
err0
PREAI
errYu, Xuening; Li, Guang; Dou, Shijie; Zhou, Shuling; Liu, Xiaoyang; Zhou, Dayong
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

研究方向

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合作学者
合作期刊
仉华 封面图
仉华 (Hua Zhang)
H 指数: 205 · 论文数: 2.7K
F
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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
杨
杨薇 (Wei Yang)
H 指数: 100 · 论文数: 1.1K
刘
刘东红 (Donghong Liu)
H 指数: 87 · 论文数: 676
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