Chuanyan Pan

机构：Guangxi Academy of Fishery Sciences · ORCID：0000-0001-8749-2404

发表论文 39 篇 · 总被引 347 次 · h-index 10

代表论文

• Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 49)
• Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods (2023 · International Journal of Biological Macromolecules · 被引 28)
• Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties (2023 · LWT · 被引 17)
• Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions (2025 · Food Chemistry · 被引 16)
• Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch (2023 · Marine Drugs · 被引 13)
• The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid (2023 · Food Chemistry · 被引 11)