近期论文
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近年来发表的英文论文
YuanLi,YanBai,JiayinHuang,ChunhongYuan,TianDing,DonghongLiu,YaqinHu*. Airglow discharge plasma treatment affects the surface structure and physical properties of zein films. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2019.109813
Chunhu Wu, Jishuai Sun, Yinzhu Lu, Tiantian Wu, Jie Pang*,Yaqin Hu*. In situ self-assembly chitosan/epsilon-polylysine bionanocomposite film with enhanced antimicrobial properties for food packaging. International Journal of Biological Macromolecules. 2019, 132:385-392.
Chunhua Wu, Jishuai Sun, Pingyun Zheng, Xuan Kang, Meiyu Chen, Yuanzhao Li,Yujun Ge, Yaqin Hu**, Jie Pang*;. Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring. Carbohydrate Polymer. 2019,222(115006):1-9.
Yuan Li, Chunhua Wu, Yan Bai, Shuyu Liu, Chunhong Yuan, Tian Ding, Yaqin Hu*. Effect of glow discharge plasma on surface modification of chitosan film. International Journal of Biological Macromolecules. 2019, 138:340–348.
Tiantian Wu, Qingqing Jiang, Dan Wu, Yaqin Hu*, Shiguo Chen, Tian Ding, Xingqian Ye, Donghong Liu, Jianchu Chen. What is new in lysozyme research and its application in food industry? A review. Food Chemsitry. 2019,274:698-709.
Yan Li, Chunhua Wu, Tiantian Wu, Chunhong Yuan, Yaqin Hu*. Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage. Food Science and Nutrion. 2019, 7(3):1131-1143.
Yuan Li, Yubin Ying, Yaqi Zhou, Yujun Ge, Chunhong Yuan, Chunhua Wu**,Yaqin Hu*. A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers. International Jouranal of Biological Macromolecules. 2019,127:376-384.
Yuan Li, Jiaqi Huang, Chunhong Yuan, Tian Ding, Shiguo Chen, Yaqin Hu*. Developing a new spoilage potential algorithm and identifying spoilage volatiles in small yellow croaker (Larimichthys polyactis) under vacuum packaging condition. LWT - Food Science and Technology. 2019,106:209-217.
Lanlan Luan, Liping Wang, Tiantian Wu, Shiguo Chen, Tian Ding, Yaqin Hu*. A study of ice crystal development in hairtail samples during different freezing processes by cryosectioning versus cryosubstitution method. International Journal of Refrigeration. 2018, 87:39-46.
Ying Shao, Chunhua Wu, Tiantian Wu, Yuan Li, Shiguo Chen, Chunhong Yuan, Yaqin Hu*. Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity. Carbohydrate Polymers. 2018, 193:144-152.
Tiantian Wu, Yujun Ge, Yuan Li, Yingchun Xiang, Yangyang Jiang, Yaqin Hu*. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme. International Journal of Biological Macromolecules. 2018, 120(Part A): 1072-1079.
Qingqing Jiang, Emiko Okazakib, Jiawen Zheng, Tingting Que, Shiguo Chen, Yaqin Hu*. Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage. International Journal of Food Properties. 2018, 21(1):1166-1179.
Tiantian Wu, Yuan Li, Ni Shen, Chunhong Yuan, Yaqin Hu*. Preparation and characterization of calcium alginate-chitosan complexes loaded with lysozyme. Journal of Food Engineering. 2018, 233:109-116. (IF= 3.0989)
Haixia Yu, Shuibing Yang, Chunhong Yuan, Qinglan Hu, Yuan Li, Shiguo Chen, Yaqin Hu*. Application of biopolymers for improving the glass transition temperature of hairtail fish meat. Journal of the Science of Food and Agriculture. 2018, 98:1437-1443. (IF/2016=2.4630)
Ying Shaoa, Chunhua Wua, Tiantian Wu, Chunhong Yuan, Shiguo Chen, Tian Ding, Xingqian Ye, Yaqin Hu*. Green synthesis of sodium alginate-silver nanoparticles and their antibacterial activity. International Journal of Biological Macromolecules. 2018, 111:1281-1292. (IF/2016=3.671)
Yaqin Hu, Ying Shao, Chunhua Wu, Chunhong Yuan, Gakushi Ishimura, Wenjuan Liu, Shiguo Chen*. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chemistry. 2018, 242:330-337. (IF5=4.232)
Yuan Li, Chunhua Wu, Tiantian Wu, Liping Wang, Shiguo Chen, Tian Ding, Yaqin Hu*. Preparation and characterization of citrus essential oils loaded in chitosan microcapsules by using different emulsifiers. Journal of Food Engineering. 2018, 217:108-114. (IF= 3.0989)
Tiantian Wu, Jiaqi Huang, Yangyang Jiang, Yaqin Hu*, Xingqian Ye, Donghong Liu, Jianchu Chen. Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity. Food Chemistry. 2018, 240:361–369. (IF5=4.232)
Tiantian Wu, Chunhua Wu, Zhongxiang Fang, Xiaobin Ma, Shiguo Chen, Yaqin Hu*. Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker. Food Control. 2017, 79:317-324. (IF5=3.458)
Chunhua Wu, Shalu Fu, Yingchun Xiang, Chunhong Yuan, Yaqin Hu*, Shiguo Chen, Donghong Liu, Xingqian Ye. Effect of chitosan gallate coating on the quality maintenance of refrigerated (4oC) silver pomfret (Pampus argentus). Food and Bioprocess Technology. 2016,9:1835–1843 (IF5=3.031)
Luan Lanlan, Shalu Fu, Chunhong Yuan, Gakushi Ishimura, Shiguo Chen, Jianchu Chen, Yaqin Hu*. Combined Effect of Superchilling and Tea Polyphenols on the Preservation Quality of Hairtail (Trichiurus Haumela). International Journal of Food Properties. 2017, 20(S1):S992-S1001.
Lanlan Luan1, Chunhua Wu1, Liping Wang, Yuan Li, Gakushi Ishimura, Chunhong Yuan, Tian Ding, Yaqin Hu*. Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment. International Journal of Food Properties. 2017, 20(S3):S2696–S2707.
Tiantian Wu1, Chunhua Wu1, Shalu Fu, Liping Wang, Chunhong Yuan, Shiguo Chen, Yaqin Hu*;. Integration of lysozyme into chitosan nanoparticles for improvingantibacterial activity. Carbohydrate Polymers. 2017, 155:192–200. (IF5=4.689)
Shalu Fu1, Chunhua Wu1, Tiantian Wu, Haixia Yu, Shuibing Yang, Yaqin Hu*. Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation. Food Chemistry. 2017,221:657-663. (IF5=4.232 )
Yaqin Hu, Tiantian Wu, Chunhua Wu, Shalu Fu, Chunhong Yuan, Shiguo Chen*. Formation and optimization of chitosan-nisin microcapsules and its characterization for antibacterial activity. Food Control. 2016,72:43-52. (IF5=3.458)
TIantian Wu, Chunhua Wu, Yingchun Xiang, Jiaqi Huang, Lanlan Luan, Shiguo Chen, Yaqin Hu*. Kinetics and mechanism of degradation of chitosan by combining sonolysis with H2O2/ascorbic acid. RSC Advance. 2016(6):76280-76287. (IF5=3.485)
Chunhua Wu, Yaqin Hu*, Shiguo Chen, Jianchu Chen, Donghong Liu, Xingqian Ye. Formation mechanism of nano-scale antibiotic and its preservation performance for silvery pomfret. Food Control. 2016,69:331-338. (IF5=3.458)
Chunhua Wu, Liping Wang, Zhongxiang Fang, Yaqin Hu*, Shiguo Chen, Tatsuya Sugawara, Xingqian Ye. The effect of the molecular architecture on the antioxidant properties of Chitosan gallate. Marine drugs, 2016,14(5):95-113. (IF5=4.031)
Chunhua Wu, Tiantian Wu, Zhongxiang Fang, Jiawen Zheng, Shao Xu, Shiguo Chen, Yaqin Hu* and Xingqian Ye. Formation, characterization and release kinetics of chitosan/g-PGA encapsulated nisin nanoparticles. RSC Advances, 2016, 6(52): 46686–46695. (IF5=3.485)
Chunhua Wu, Jinhu Tian, Tiantian Wu, Yaqin Hu*, Shiguo Chen, Shan Li, Tatsuya Sugawara, Xingqian Ye. Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging. Carbohydrate Polymers. 2016，146:10-19 (IF5=4.689)
Chunhua Wu, Yuan Li, Liping Wang, Yaqin Hu*, Jianchu Chen, Xingqian Ye, Donghong Liu. Efficacy of chitosan-gallic acid coating on shelf-life extension of refrigerated Pacific mackerel fillets. Food and Bioprocess Technology. 2016, 9(4):675-685. (IF5=3.031)
Chunhua Wu, Liping Wang, Yaqin Hu*, Shiguo Chen, Donghong Liu, Xingqian Ye. Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance. RSC Advances. 2016, 6(25):20892-20900.
Yaqin Hu, Wenjuan Liu, Chunhong Yuan, Katsuji Morioka, Shiguo Chen*, Donghong Liu, Xingqian Ye. Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase. Food Chemistry. 2015,176: 115-122.
Chunhua Wu, Chunhong Yuan, Shiguo Chen, Donghong Liu, Xingqian Ye, Yaqin Hu*. The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp) meat Gel. Food Chemistry. 2015,179:222-231.
Yaqin Hu, Shan Li, Junhui Li, Xingqian Ye, Tian Ding, Donghong Liu, Jianchu Chen, Zhiwei Ge, Shiguo Chen*. Identification of a highly sulfated fucoidan from sea cucumber (Pearsonothuria graeffei) with well-repeated tetrasaccharides units. Carbohydrate Polymers. 2015,134:808-816.
Yaqin Hu, Katsuji Morioka, Shiguo Chen, Donghong Liu*, Xingqian Ye. Effect of Iced-Storage on the Activity of Cathepsin L and Trypsin-like Protease in Carp dorsal muscle. LWT - Food Science and Technology. 2015,60:1249-1253. (IF5=3.095)
Yaqin Hu1, Xingqian Ye1, Xinzi Yin, Shiguo Chen*. Sulfation of citrus pectin by pyridine-sulfurtrioxide complex and its anticoagulant activity. LWT - Food Science and Technology. 2015,60:1162-1167.
Chunhua Wu1, Chunhong Yuan1, Xingqian Ye, Yaqin Hu*, Shiguo Chen, Donghong Liu. A critical review on superchilling preservation technology in aquatic product. Journal of Integrative Agriculture. 2014,13(12):2788-2789.
Yaqin Hu, Hiaxia Yu, Kaicheng Dong, Shuibing Yang, Xingqian Ye, Shiguo Chen*. Analysis of the tenderization of jumbo squid (Dosidicus gigas) meat by ultrasonic using response surface methodology. Food Chemistry. 2014,160:219-225.
Yaqin Hu, Jiaqi Zhang, Koji Ebitani, Kunihiko Konno*. Development of simplified extraction method of ATP-related compounds from fish meat. Nippon suisan gakkaishi. 2013, 79(2):219-225.
Jinjie Zhang, Yanjia Yao, Xingqian Ye, Zhongxiang Fang, Jianchu Chen, Dan Wu, Donghong Liu, Yaqin Hu*. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup. Journal of food science and technology-mysore. 2013, 50(3):542-548.
Jinjie Zhang, Dan Wu, Donghong Liu, Fang, Z.X., Jianchu Chen, Yaqin Hu*, Xingqian Ye. Effect of Cooking Styles on the Lipid Oxidation and Fatty Acid Composition of Grass Carp (Ctenopharyngodon idellus) Fillets. Journal of Food Biochemistry. 2013, 37:212-219.
Yaqin Hu, Tingting Que, Zhongxiang Fang, Wenjuan Liu, Shiguo Chen, Donghong Liu, Xingqian Ye*. Effect of different drying methods on the protein and product quality from hairtail fish meat gel. Drying Technology. 2013,31(12):1707-1714.
Jinjie Zhang, Zhongxiang Fang, Yumin Cao, Yuting Xu, Yaqin Hu*, Xingqian Ye, Wenge Yang. Effect of different drying processes on the protein degradation and sensory quality of Layú: A Chinese dry-curing grass carp. Drying Technology. 2013,31(12):1715-1722.
Shuibing Yang, Chengmei Liu, Wei Liu, Haixia Yu, Huijuan Zheng, Wei Zhou, Yaqin Hu*. Preparation and characterization of nanoliposomes entrapping medium-chain fatty acids and vitamin C by lyophilization. International Journal of Molecular Sciences. 2013,14:19763-19773.
Donghong Liu, Ningbo Liao, Xingqian Ye, Yaqin Hu*, Dan Wu, Xin Guo, Jianjun Zhong, Jianyong Wu, Shiguo Chen. Isolation and Structural Characterization of a Novel Antioxidant Mannoglucan from a Marine Bubble Snail, Bullacta exarata (philippi). Marine Drugs. 2013,11:4464-4477.
Yaqin Hu, Rong Ji, Hai Jiang, Jinjie Zhang, Jianchu Chen, Xingqian Ye*. Participation of cathepsin L in modori phenomena in carp (Cyprinus carpio) surimi gel. Food Chemistry. 2012,134(4):2014-2020.
近年来发表的中文论文
胡亚芹，葛雨珺，白妍，李苑，丁甜，陈士国*. 热处理对肉类蛋白质构的影响. 渔业科学进展 2019,40(5):175-184.
沈妮,吴甜甜,李苑, 江杨阳, 陈士国, 胡亚芹.* 低温冷藏对带鱼肌肉蛋白的影响. 渔业科学进展, 2019, 40(6):196–202.
姚洁玉，李苑，江阳杨，陈士国，胡亚芹*.壳聚糖-柑橘精油微胶囊制备工艺优化及其在凡纳滨对虾保鲜中的应用. 渔业科学进展, 2019, 40(6): 203–209.
白妍，葛雨珺，向迎春，李苑，丁甜，胡亚芹*. 非热杀菌技术杀灭食品中芽孢效能及机理研究进展. 食品科学. 2019,40(15):314-321.
白妍,李苑,葛雨珺,余海霞,杨水兵,陈士国, 胡亚芹*. 不同冻结方式对小黄鱼冻藏品质的影响. 中国渔业质量与标准. 2018,8(6):1-10.
向迎春，黄佳奇，栾兰兰，余海霞，杨水兵，杨志坚，胡亚芹*.超声辅助冻结中国对虾 的冰晶状态与其水分变化的影响研究. 食品研究与开发. 食品研究与开发. 2018 (2) :203-210.
向迎春，黄佳奇，栾兰兰，余海霞，杨水兵，杨志坚，胡亚芹*. 冻结方式对凡纳滨对虾贮藏中组织冰晶及品质的影响. 食品工业科技.食品工业科技. 2018,39(5):280-287.
邵颖,姚洁玉,江杨阳,丁甜,陈士国,胡亚芹*.抗冻剂对鱼肉蛋白质冷冻变性的保护作用. 食品科学. 食品科学2018,39(7):291-297.
黄佳奇,向迎春,邵颖,杨水兵,胡亚芹*.分析包装条件对小黄鱼优势腐败菌的影响. 食品研究与开发. 2018,39(8):176-181.
余海霞，杨水兵，杨志坚，李苑，王丽平，胡亚芹*. 超低温深冷速冻对三疣梭子蟹冻裂率的影响. 食品工业科技. 2017, 38(19):284-288.
江杨阳，杨水兵，余海霞，姚洁玉，邵颖，陈士国，胡亚芹*. 不同冻结方式对红虾肌肉品质的影响. 现代食品科技. 2017,33(10):1-8.
姚洁玉,杨水兵,余海霞,江杨阳,邵颖,胡亚芹*. 液氮超低温冻结对梭子蟹品质的影响. 食品科学技术学报,2017,35(2):27 -35.
王丽平，李苑，余海霞，杨水兵，胡亚芹*. 高压电场对生鲜食品的保鲜机理研究进展. 食品科学. 2017 (3) :278-283.
鲁珺，余海霞，杨水兵，姜晴晴，刘文娟，董开成，胡亚芹*. 液氮深冷速冻对三疣梭子蟹品质和微观组织结构的影响.中国食品学报. 2016, 16(9):87-94.
胡玥，杨水兵，余海霞，李钰金，李珊，胡亚芹*. 微冻保鲜方法对带鱼品质及组织结构的影响. 食品科学. 2016, 37(18):290-297.
姜晴晴，吴春华，董开成，陈士国，叶兴乾，胡亚芹*. 解冻方式对带鱼蛋白性质及肌肉品质的影响. 中国食品学报. 2016,16(11):17-27.
李苑，王丽平，李钰金，胡亚芹*. 水产品冻结贮藏中冰晶的形成及控制研究进展. 食品科学. 2016, 337(19):277-282.
姜晴晴,邵世奇,陈士国,叶兴乾,刘东红,胡亚芹*.冻融循环对带鱼蛋白性质及肌肉品质的影响.中国食品学报. 2016, 16(4):122-129.
刘文娟，木尼热，吴春华，李珊，胡玥，胡亚芹*.胡柚皮粉对带鱼肌原纤维蛋白凝胶特性的影响. 现代食品科技. 2015, 31(1):77-83.
董开成,杨水兵,余海霞,陈士国,杨志坚,鲁珺,胡亚芹*. 不同预冻条件对小黄鱼品质的影响. 现代食品科技. 2015,31(2):225-231.
鲁珺，余海霞，杨水兵，姜晴晴，刘文娟，董开成，胡亚芹*.液氮速冻对银鲳鱼品质及微观结构的影响.现代食品科技.2015,31(4):210-216.
姜晴晴，鲁珺，胡玥，陈士国，叶兴乾，胡亚芹*.羟基自由基氧化体系对带鱼蛋白性质的影响.现代食品科技. 2015,31(5):116-123.
胡玥，吴春华，陈士国，胡亚芹*.微冻技术在水产品保鲜中的研究进展.食品工业科技. 2015, 36(09):384-390.
姜晴晴，刘文娟，鲁珺，陈士国，叶兴乾，胡亚芹*.冻结与解冻处理对肌肉品质的影响.食品工业科技2015, 36(08)：384-389.
阙婷婷，郑家闻，陈士国，姜晴晴，刘文娟，叶兴乾，胡亚芹*.微冻保鲜与冻藏保鲜对乌鳢品质的影响比较.中国食品学报.2015,6:136-147.
胡亚芹,胡庆兰, 杨水兵, 任西营, 陈士国, 叶兴乾, 刘东红, 余海霞*. 不同冻结方式对带鱼品质影响的研究.现代食品科技.2014,30(2):23-30.
余海霞，任西营，郑刚，杨志坚，胡亚芹*，胡庆兰，杨水兵. 超滤结合臭氧处理的海水在鱿鱼加工中的应用. 现代食品科技.2014,30(3):163-168.
王天明，苏意钢，马永钧，秦乾安，叶兴乾，陈士国，胡亚芹*.海地瓜多肽分离及抗氧化活性研究现代食品科技.2014,30(5):75-81.
姜晴晴，李珊，刘文娟，鲁珺，陈士国，叶兴乾，胡亚芹*. 冻融循环对秘鲁鱿鱼蛋白及肌肉品质的影响.现代食品科技. 2014,30(7):171-178.
胡庆兰, 余海霞, 杨水兵, 任西营, 叶兴乾, 胡亚芹*. 栅栏技术在带鱼制品生产及保鲜中的应用研究.中国食品学报. 2014,14(9):147-156.
任西营,杨志坚,余海霞,郑刚,胡亚芹*, 杨水兵, 胡庆兰,叶兴乾. 处理海水在鱿鱼加工中的应用研究.中国食品学报. 2014,14(9):157-163.
刘文娟,陈瑶,姜晴晴,鲁珺,董开成,胡亚芹*. 可得然胶对带鱼肌肉蛋白质凝胶特性的影响现代食品科技. 2014,30(9):126-133.
阙婷婷,刘文娟,陈士国,刘东红,叶兴乾,胡亚芹*. 水产品低温保鲜技术研究现状. 中国食品学报 2013,13(8):181-189.
张进杰，阙婷婷，曹玉敏，徐玉亭，姚燕佳，胡亚芹*，叶兴乾. 壳聚糖、Nisin涂膜在鲢鱼块冷藏保鲜中的应用. 中国食品学报 2013,13(8):132-139.
余海霞，杨水兵，杨志坚，胡亚芹*，胡庆兰，任西营，董开成. 超声波处理对鱿鱼嫩化效果的影响. 中国食品学报 2013,13(11):7-14.
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