代表性論文： Chen Xu#, Wu Jinhong#, Cai Xixi, Wang Shaoyun*. Production, structure-function relationships, mechanisms and applications of antifreeze peptide. Comprehensive Reviews in Food Science and Food Safety. 2021, 20(1): 542-562. Chen Xu, Shi Xiaodan, Cai Xixi, Yang Fujia, Li Ling, Wu Jinhong, Wang Shaoyun*. Ice-binding proteins: A remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition. 2021, 61(20): 3436-3449. Chen Xu#, Wu Jinhong#, Li Ling, Wang Shaoyun*. Cryoprotective activity and action mechanism of antifreeze peptides obtained from Tilapia scales on Streptococcus thermophilus during cold stress. Journal of Agricultural and Food Chemistry. 2019, 67 (7): 1918-1926. Chen Xu#, Wu Jinhong#, Li Xiaozhen, Yang Fujia, Yu Luhan, Li Xiaokun, Huang Jianlian, Wang Shaoyun*. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chemistry. 2022, 371: 131054. Chen Xu, Yu Luhan, Wu Jinhong, Huang Jianlian, Cai Xixi, Wang Shaoyun*. Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism. Food Frontiers, 2024, 5:1603–1612. |
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