Chuandong Fang

机构：Zhejiang Ocean University · ORCID：0000-0002-8880-8017

发表论文 17 篇 · 总被引 309 次 · h-index 4

代表论文

• Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage (2017 · Food Chemistry · 被引 200)
• Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis (2022 · Food Chemistry · 被引 49)
• Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage (2022 · Food Research International · 被引 32)
• Depuration of Cadmium from Blue Mussel ( Mytilus edulis ) by Protein Hydrolysate–Fe 2+ Complex: The Role of Metallothionein (2017 · Journal of Food Science · 被引 6)
• Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor (2025 · Journal of Food Composition and Analysis · 被引 4)
• The photocatalytic sterilization and preservation performance of riboflavin-sensitized TiO2 nano-composite photocatalyst (TiO2@rib) on peeled Pacific white shrimp (2026 · Food Chemistry X · 被引 3)