51Elucidating the potential of chlorogenic acid for controlling Morganella psychrotolerans growth and histamine formation

作者： Wang, Di; Zhao, Yongqiang; Chen, Shengjun; Wei, Ya; Yang, Xianqing; Li, Chunsheng; Wang, Yueqi; Wang, Di; Zhao, Yongqiang; Chen, Shengjun; Wei, Ya; Yang, Xianqing; Li, Chunsheng; Wang, Yueqi; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China;

来源：JOURNAL OF APPLIED MICROBIOLOGY

关键词： chlorogenic acid; Morganella psychrotolerans; histidine decarboxylase; histidine decarboxylase gene; histamine

年份：2024

52Emulsification properties and oil-water interface properties of L-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins

作者： Wu, Yamei; Wu, Yanyan; Xiang, Huan; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; Wu, Yanyan; Cai, Qiuxing; Wang, Yueqi; Wu, Yamei; Wu, Yanyan; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; Wu, Yamei; Chen, Shengjun; Zhao, Yongqiang; Wu, Yanyan; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; Wu, Yanyan; Wang, Yueqi; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Beibu Gulf Univ, Guangxi Coll & Univ Key Lab Dev & High value Utili, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Sea bass; Myofibrillar protein; Protein conformation; Interfacial properties; Emulsification properties

年份：2024

53Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks

作者： Li, Chunsheng; Li, Laihao; Cui, Qiaoyan; Huang, Hui; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; Li, Chunsheng; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Tilapia surimi; Lactiplantibacillus plantarum; Pediococcus acidilactici; Microbial community; Physical propert; Volatile compounds

年份：2024

54Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy

作者： Wang, Yueqi; Qiu, Yingjie; Chen, Shengjun; Zhao, Yongqiang; Li, Chunsheng; Xiang, Huan; Wang, Di; Wu, Yanyan; Wang, Yueqi; Cai, Qiuxing; Wu, Yanyan; Wang, Yueqi; Qiu, Yingjie; Chen, Shengjun; Zhao, Yongqiang; Xiang, Huan; Wang, Di; Wu, Yanyan; Wang, Yueqi; Qiu, Yingjie; Chen, Shengjun; Zhao, Yongqiang; Li, Chunsheng; Xiang, Huan; Wang, Di; Wu, Yanyan; Wu, Yanyan; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Beibu Gulf Univ, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China;

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Trachinotus ovatus; Fermentation; Myofibrillar protein; Label-free proteomics; Texture; Protein -protein interaction network

年份：2024

55Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

作者： Bai, Hengli; Li, Laihao; Wu, Yanyan; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; Li, Laihao; Wu, Yanyan; Chen, Shengjun; Cai, Qiuxing; Wang, Yueqi; Li, Laihao; Wu, Yanyan; Chen, Shengjun; Zhao, Yongqiang; Wang, Yueqi; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Qinzhou 535000, Guangxi, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Ultrasound -assisted curing; Sea bass; Low -salt curing; Flavor; Microstructure

年份：2023

56Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology

作者： Li, Chunsheng; Yang, Daqiao; Li, Laihao; Wang, Yueqi; Chen, Shengjun; Zhao, Yongqiang; Li, Chunsheng; Yang, Daqiao; Lin, Wanling; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Linyi Univ, Coll Life Sci, Linyi 276000, Peoples R China; Hanshan Normal Univ, Sch Life Sci & Food Engn, Chaozhou 521041, Peoples R China;

来源：FOOD & FUNCTION

年份：2023

57Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities

作者： Wu, Yamei; Xiang, Huan; Chen, Shengjun; Zhao, Yongqiang; Lin, Wanling; Wu, Yanyan; Wang, Yueqi; Cai, Qiuxing; Wu, Yanyan; Wang, Yueqi; Cai, Qiuxing; Wu, Yanyan; Wang, Yueqi; Wu, Yamei; Wu, Yamei; Chen, Shengjun; Zhao, Yongqiang; Wu, Yanyan; Wang, Yueqi; Chen, Shengjun; Zhao, Yongqiang; Wu, Yanyan; Wang, Yueqi; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Beibu Gulf Univ, Guangxi Coll, Qinzhou 535000, Guangxi, Peoples R China; Beibu Gulf Univ, Univ Key Lab Dev & High value Utilizat Beibu Gulf, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Lateolabrax japonicus; Emulsifying properties; Gelation; Structural properties; Functional properties

年份：2023

58Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution

作者： Cui, Qiaoyan; Yang, Yanping; Cui, Qiaoyan; Li, Laihao; Huang, Hui; Chen, Shengjun; Li, Chunsheng; Yang, Yanping; SCI

机构： Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc,Natl R&D Ctr Aquat Prod Pr, Guangzhou 510300, Peoples R China; Anjoy Foods Grp Co Ltd, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Fujian, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Tilapia sausage; Cooperative fermentation; Gel strength; Texture

年份：2024

59Discovery and functional mechanism of novel dipeptidyl peptidase IV inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

作者： Yang, Daqiao; Li, Chunsheng; Li, Laihao; Wang, Yueqi; Chen, Shengjun; Zhao, Yongqiang; Hu, Xiao; Rong, Hui; Yang, Daqiao; Li, Chunsheng; Li, Laihao; Wang, Yueqi; Chen, Shengjun; Zhao, Yongqiang; Hu, Xiao; Rong, Hui; Yang, Daqiao; Li, Chunsheng; Li, Laihao; Wang, Yueqi; Chen, Shengjun; Zhao, Yongqiang; Hu, Xiao; Rong, Hui; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;

来源：CURRENT RESEARCH IN FOOD SCIENCE

关键词： Chouguiyu; Dipeptidyl peptidase-IV; Peptide; Molecular docking; Hydrophobicity; Hydrogen bond

年份：2022

60Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

作者： Zhang, Tao; Zhuang, Xinbo; Chen, Yinji; Chen, Shengjun; Xu, Xiaoqi; Xue, Yong; Xue, Changhu; Jiang, Ning; SCI

机构： Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Nanjing Tech Univ, Coll Food & Light Ind, Nanjing 211816, Peoples R China; Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China; Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Phase behavior; Dynamic rheology; Myofibrillar protein; Konjac glucomannan; Blended system

年份：2023