Ruichang Gao

机构：Jiangsu University, Quanzhou Normal University, Shaanxi University of Technology, Jiangsu University of Science and Technology · ORCID：0000-0001-5742-5446

发表论文 186 篇 · 总被引 5352 次 · h-index 37

代表论文

• The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network (2024 · Food Research International · 被引 16)
• Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism (2025 · LWT · 被引 8)
• Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes (2025 · Food Chemistry · 被引 6)
• Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets (2025 · LWT · 被引 6)
• “Cuckoo in the nest”: L-arginine promoted the migration of Na+ to ameliorate the gel quality of low salt fish balls (2025 · Food Chemistry · 被引 6)
• Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing (2025 · Food Chemistry X · 被引 5)