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                      ◆ Incorporation effect of inulin and microbial transglutaminaseon the gel properties of silver carp (Hypophthalmichthysmolitrix) surimi. Journal of Food Measurement and Characterization, 2021,15(1).

                      ◆ 不同腌制工艺对发酵芹菜粉发色效果的研究[J]. 食品科技, 2021,46(01):81-86.

                      ◆ Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarusclarkia subjected to different cryogenic treatments. Food Science & Nutrition.


                      ◆ Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation[J]. Food Hydrocolloids, 2020, 103: 105705.

                      ◆ Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates[J]. LWT - Food Science and Technology. 2020, 123: 109050.

                      ◆ Cooking evaluation of crayfish(Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food[J]. Innovative Food Science & Emerging Technologies, 2020,62:102368.

                      ◆ The physicochemical properties of chitosan prepared by microwave heating[J]. Food Science &Nutrition, 2020,8(4),1987-1994.

                      ◆ 微波加热对小龙虾品质的影响[J].食品工业科技,2020, 41(18):8-16.

                      ◆ 响应面法降低速冻肉包渗油率的工艺研究[J]. 福建轻纺, 2020, No.378(11):29-36.

                      ◆ 猪肉原料对速冻调制食品中过氧化值影响的探讨[J]. 肉类工业, 2020(9).

                      ◆ 鱼糜蛋白冷冻变性规律及调控方法研究进展[J]. 食品与机械, 2020(8):1-8.

                      ◆ 即食小龙虾加工与杀菌工艺研究[J]. 辐射研究与辐射工艺学报, 2020,38(05).

                      ◆ 不同打印条件的鱼糜3D打印成型效果分析[J]. 现代食品科技, 2020,36(05).


                      ◆ Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment[J]. Food Hydrocolloids, 2019, 94:164-173.

                      ◆ Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating[J]. Journal of Food Engineering, 2019, 248:80-88.

                      ◆ Microwave irradiation promotes aggregation behavior of myosin through conformation changes[J]. Food Hydrocolloids, 2019,96:11-19.

                      ◆ The inhibition mechanism of ?-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage[J]. Journal of the Science of Food and Agriculture, 2019,99:2922-2930.

                      ◆ Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation[J]. Food Chemistry,  2019,284:45-52.

                      ◆ Effects of Vacuum-Freeze Drying and Vacuum-Spray Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp[J]. Journal of Food Quality, 2019,2019:1-8.

                      ◆ Construction of a voltammetric sensor based on MIL?101 hollow cages for electrocatalytic oxidation and sensitive determination of nitrofurazone[J]. Journal of Electroanalytical Chemistry, 848 (2019) 113287.

                      ◆ A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions[J]. Materials, 2019, 12(21).

                      ◆ Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. Journal of Texture Studies, 2019, 50(4):332-340.

                      ◆ 不同抗冻剂对冻藏鲢鱼滑品质特性的影响[J]. 中国食品学报, 2019, 19(12):204-212.

                      ◆ 真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响[J]. 现代食品科技, 2019, 35(1): 65-71.

                      ◆ 鱼糜副产物酶解物对冻融鲢鱼鱼糜品质的影响[J]. 肉类研究, 2019,33(10):1-7.

                      ◆ 中空ZnSn(OH)6/Ti3C2 MXene纳米复合材料电化学传感器的构建及检测呋喃西林[J]. 信阳师范学院学报(自然科学版),32(2019)604.

                      ◆ 红枣添加量对鱼糜制品凝胶特性的影响[J].渤海大学学报(自然科学版),2019,40(03):224-231.

                      ◆ 克氏原螯虾壳高质化利用的研究进展[J].食品工业科技,2019,40(10),334-338+344.


                       ◆  Intervention of transglutaminase in surimi gel under microwave irradiation[J]. Food Chemistry, 268 (2018) 378–385.

                       ◆  Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase[J]. LWT - Food Science and Technology, 99 (2019) 105–111.

                       ◆  Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Reponse Mechanism [J].Innovative Food Science & Emerging Technologies, 52(3) (2019) 80–88.

                       ◆  Changing the gel-forming properties of myofibrilar protein by using a gentle broken method[J]. Journal of food science, 83 (2018) 2791-2797.

                       ◆  Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase [J]. Food Science & Technology International, 2018, 24(7):598-606.

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