All Stories

  1. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives

    Article • Food Chemistry, December 2019, Elsevier

    Hongbing Fan

  2. Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

    Article • Food Chemistry, November 2019, Elsevier

    Hongbing Fan

  3. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

    Article • Food Chemistry, October 2019, Elsevier

    Hongbing Fan

  4. Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

    Article • Food Chemistry, October 2019, Elsevier

    Hongbing Fan

  5. Identification of angiotensin converting enzyme 2 (ACE2) up-regulating peptides from pea protein hydrolysate

    Article • Journal of Functional Foods, September 2019, Elsevier

    Hongbing Fan

  6. Inhibitory effects and membrane damage caused to fish spoilage bacteria by cinnamon bark (Cinnamomum tamala) oil

    Article • LWT, September 2019, Elsevier

    Hongbing Fan

  7. Identification and Characterization of Gastrointestinal-Resistant Angiotensin-Converting Enzyme Inhibitory Peptides from Egg White Proteins

    Article • Journal of Agricultural and Food Chemistry, May 2019, American Chemical Society (ACS)

    Hongbing Fan

  8. Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

    Article • LWT, March 2019, Elsevier

    Hongbing Fan

  9. Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging

    Article • International Journal of Food Microbiology, March 2019, Elsevier

    Hongbing Fan

  10. Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures

    Article • International Journal of Refrigeration, February 2019, Elsevier

    Hongbing Fan

  11. Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

    Article • Food Chemistry, January 2019, Elsevier

    Hongbing Fan

  12. Stability and Transport of Spent Hen-Derived ACE-Inhibitory Peptides IWHHT, IWH, and IW in Human Intestinal Caco-2 Cell Monolayers

    Article • Journal of Agricultural and Food Chemistry, October 2018, American Chemical Society (ACS)

    Hongbing Fan

  13. Molecular interactions, bioavailability and cellular mechanisms of angiotensin converting enzyme inhibitory (ACEi) peptides

    Article • Journal of Food Biochemistry, August 2018, Wiley

    Hongbing Fan

  14. The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

    Article • Food Chemistry, July 2018, Elsevier

    Hongbing Fan

  15. Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp ( Solenocera melantho ) using an iTRAQ-based strategy

    Article • Food Chemistry, June 2018, Elsevier

    Hongbing Fan

  16. Optimization and Scale-Up Preparation of Egg White Hydrolysate with Angiotensin I Converting Enzyme Inhibitory Activity

    Article • Journal of Food Science, May 2018, Wiley

    Hongbing Fan

  17. Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem

    Article • Food Chemistry, April 2018, Elsevier

    Hongbing Fan

  18. Effects of chitosan oligosaccharides on microbiota composition of silver carp ( Hypophthalmichthys molitrix ) determined by culture-dependent and independent methods during chilled storage

    Article • International Journal of Food Microbiology, March 2018, Elsevier

    Hongbing Fan

  19. The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage

    Article • International Journal of Food Microbiology, February 2018, Elsevier

    Hongbing Fan

  20. Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage

    Article • Journal of Food Engineering, December 2017, Elsevier

    Hongbing Fan

  21. Transport Study of Egg-Derived Antihypertensive Peptides (LKP and IQW) Using Caco-2 and HT29 Coculture Monolayers

    Article • Journal of Agricultural and Food Chemistry, August 2017, American Chemical Society (ACS)

    Hongbing Fan

  22. Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C

    Article • LWT, August 2017, Elsevier

    Hongbing Fan

  23. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

    Article • LWT, May 2017, Elsevier

    Hongbing Fan

  24. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage

    Article • International Journal of Food Microbiology, May 2017, Elsevier

    Hongbing Fan

  25. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

    Article • Food Chemistry, February 2017, Elsevier

    Hongbing Fan

  26. Application of a combination model based on an error-correcting technique to predict quality changes of vacuum-packed bighead carp ( Aristichthys nobilis ) fillets

    Article • LWT, December 2016, Elsevier

    Hongbing Fan

  27. Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4 °C: An in vivo study

    Article • Food Chemistry, November 2016, Elsevier

    Hongbing Fan

  28. Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodon piceus) Fillets Stored at Different Temperatures

    Article • Journal of Food Protection, April 2016, International Association for Food Protection

    Hongbing Fan

  29. Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C

    Article • Journal of Food Protection, March 2016, International Association for Food Protection

    Hongbing Fan

  30. Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage

    Article • Journal of Aquatic Food Product Technology, February 2016, Taylor & Francis

    Hongbing Fan

  31. Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

    Article • Food and Bioprocess Technology, September 2015, Springer Science + Business Media

    Hongbing Fan

  32. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

    Article • Food Chemistry, September 2014, Elsevier

    Hongbing Fan

  33. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

    Article • International Journal of Food Science & Technology, December 2013, Wiley

    Hongbing Fan

  34. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

    Article • Journal of Food Science and Technology, August 2013, Springer Science + Business Media

    Hongbing Fan