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Sun, X., Li, Q., Ding, N., Liang, S., Mubango, E., Zheng, Y., Yu, Q., Dai, R., Tan, Y., Luo, Y., & Hong, H*. (2023). Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage. Food Hydrocolloids, 109404. https://doi.org/10.1016/j.foodhyd.2023.109404
Liu, Y., Fu, Z., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis). Food Research International, 113546. https://doi.org/10.1016/j.foodres.2023.113546
Liu, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Food Chemistry, 137396. https://doi.org/10.1016/j.foodchem.2023.137396
Gao, S., Fu, Z., Zhang, L., Li, B., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Food Chemistry, 136747.https://doi.org/10.1016/j.foodchem.2023.136747
Yu, Q., Feng, C., Liang, S., Benjakul, S., Tan, Y., Luo, Y., & Hong, H.*. (2023). Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation. Food Hydrocolloids, 109117. https://doi.org/10.1016/j.foodhyd.2023.109117
Gao, S., Liu, Y., Fu, Z., Zhang, H., Zhang, L., Li, B., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chemistry, 135714. https://doi.org/10.1016/j.foodchem.2023.135714
Li, Q., Sun, X., Mubango, E., Zheng, Y., Liu, Y., Zhang, Y., Tan, Y., Luo, Y*., & Hong, H*. (2023). Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Food Chemistry, 136238. https://doi.org/10.1016/j.foodchem.2023.136238
Liu, Y., Mubango, E., Dou, P., Bao, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp. Food Chemistry, 411, 135515. https://doi.org/10.1016/j.foodchem.2023.135515
Feng, R., Liang, W., Liu, Y., Luo, Y., Tan, Y.*, & Hong, H*. (2023). Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system. Food Chemistry, 135279. https://doi.org/10.1016/j.foodchem.2022.135279
Liang, Y., Zhang, H., Tian, L., Shi, C., Zheng, Y., Wang, J., Tan, Y., Luo, Y., & Hong, H*. (2023). Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation. Food Chemistry, 133905. https://doi.org/10.1016/j.foodchem.2022.133905
Tavakoli, S., Mubango, E., Tian, L., Bohoussou ŃDri, Y., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 402, 134203. https://doi.org/10.1016/j.foodchem.2022.134203
Zhang, L., Li, Q., Bao, Y., Tan, Y., Lametsch, R., Hong, H.*, & Luo, Y*. (2022). Recent advances on characterization of protein oxidation in aquatic products A comprehensive review. Critical Reviews in Food Science and Nutrition, 1–20. https://doi.org/10.1080/10408398.2022.2117788
Tavakoli, S., Mubango, E., Tian, L., Bohoussou ŃDri, Y., Tan, Y., Hong, H*., & Luo, Y*. (2022). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 134203. https://doi.org/10.1016/j.foodchem.2022.134203
Wasinnitiwong, N., Benjakul, S*., & Hong, H*. (2022). Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder. International Journal of Biological Macromolecules, 221, 61-70. https://doi.org/10.1016/j.ijbiomac.2022.08.200
Yu, Q., Liu, J., Liu, Y., Zheng, Y., Pi, R., Mubango, E., Tan, Y., Luo, Y., & Hong, H*. (2022). Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage. Food Research International, 111880. https://doi.org/10.1016/j.foodres.2022.111880
Mubango, E., Tavakoli, S., Liu, Y., Zheng, Y., Huang, X., Benjakul, S., Yuqing, T., Luo, Y*., & Hong, H*. (2022). Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions. Reviews in Fisheries Science & Aquaculture, 1–26. https://doi.org/10.1080/23308249.2022.2117980
Xiong, X., Tan, Y., Mubango, E., Shi, C., Regenstein, J. M., Yang, Q., Hong, H.*, & 17. Luo, Y*. (2022). Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2022.08.011
Yingchutrakul, M.#; Wasinnitiwong, N.#; Benjakul, S.; Singh, A.; Zheng, Y.; Mubango, E.; Luo, Y.; Tan, Y.; Hong, H*. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022, 11, 1318. https:// doi.org/10.3390/foods11091318
Feng, C., Tian, L., Jiao, Y., Tan, Y., Liu, C., Luo, Y., & Hong, H*. (2022). The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity. Food Chemistry, 379, 132160. https://doi.org/10.1016/j.foodchem.2022.132160
Liang, Y., Wang, K., Yang, Q., Zhang, L., Shi, C., Tavakoli, S., ... & Hong, H*. (2022). The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides. LWT, 113104. https://doi.org/10.1016/j.lwt.2022.113104
Gao, S., Liu, Y., Zhang, L., Tan, Y., Li, B., Hong, H*., & Luo, Y*. (2021). Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Research International, 110915. https://doi.org/10.1016/j.foodres.2021.110915
Liu, Y., Zhang, L., Gao, S., Zheng, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2022). Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins. Food Research International, 151, 110869.
Liu, Y., Zhang, L., Gao, S., Bao, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2022). Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage. Food Chemistry, 370, 131079. https://doi.org/10.1016/j.foodchem.2021.131079
Tavakoli, S., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Luo, Y., & Hong, H*. (2022). Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood. Critical Reviews in Food Science and Nutrition, 62(22), 6055–6068. https://doi.org/10.1080/10408398.2021.1895065
Zhang, J., Li, Y., Yang, X., Liu, X., Hong, H*., & Luo, Y*. (2021). Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). LWT, 147, 111609. https://doi.org/10.1016/j.lwt.2021.111609
Jiao, Y., Liu, C., Feng, C., Regenstein, J. M., Luo, Y., Tan, Y*., & Hong, H*. (2021). Bioaccessibility and intestinal transport of deltamethrin in pacific oyster (Magallana gigas) using simulated digestion/NCM460 cell models. Frontiers in Nutrition, 8, 726620.. https://doi.org/10.3389/fnut.2021.726620
Hong, H., Fan, H., Roy, B. C., & Wu, J*. (2021). Amylase enhances production of low molecular weight collagen peptides from the skin of spent hen, bovine, porcine, and tilapia. Food Chemistry, 352, 129355. https://doi.org/10.1016/j.foodchem.2021.129355
Li, D., Prinyawiwatkul, W., Tan, Y., Luo, Y.*, & Hong, H*. (2021). Asian carp: A threat to American lakes, a feast on Chinese table. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2968–2990. https://doi.org/10.1111/1541-4337.12747
Tavakoli, S., Luo, Y., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Tan, Y., & Hong, H*. (2021). Sturgeon, caviar, and caviar substitutes: From production, gastronomy, nutrition, and quality change to trade and commercial mimicry. Reviews in Fisheries Science & Aquaculture, 29(4), 753-768. https://doi.org/10.1080/23308249.2021.1873244
Liang, Y., Xie, Y., Li, D., Luo, Y., & Hong, H*. (2021). Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. LWT, 135, 110033. https://doi.org/10.1016/j.lwt.2020.110033
Hong, H., Zheng, Y., Song, S., Zhang, Y., Zhang, C., Liu, J., & Luo, Y*. (2020). Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates. Food Bioscience, 100748. https://doi.org/10.1016/j.fbio.2020.100748
Yang, Q., Hong, H.*, & Luo, Y*. (2020). Heterogeneous nucleation and synthesis of carbon dots hybrid Zr-based MOFs for simultaneous recognition and effective removal of tetracycline. Chemical Engineering Journal, 392, 123680. https://doi.org/10.1016/j.cej.2019.123680
冯淳淞，梁释介，罗永康，谭雨青*，洪惠*. 鲢鱼肌原纤维结合型丝氨酸蛋白酶的结构建模、内源抑制剂对接及其钙结合机制[J].广东海洋大学学报, 2023, 43(1): 87-94.
刘月月，傅子昕，张慧娟，高嵩，舒锐，罗永康，洪惠*. 集装箱式与池塘养殖草鱼营养品质的分析比较[J], 中国农业大学学报，2022, 27(1):193-202
《胶原蛋白与胶原蛋白肽功能与应用》，主编，（中国轻工业出版社，2022）
《生物活性肽功能与制备》，副主编,（中国轻工业出版社，2019）
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