Zixin Fu

机构：Ocean University of China

发表论文 16 篇 · 总被引 248 次 · h-index 7

代表论文

• Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation (2023 · Food Chemistry · 被引 85)
• Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis) (2023 · Food Research International · 被引 44)
• Dual function antioxidant and anti-inflammatory fish maw peptides: Isolation and structure-activity analysis via tandem molecular docking and quantum chemical calculation (2024 · Food Chemistry · 被引 32)
• Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage (2023 · Food Chemistry · 被引 29)
• Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE-/- mice fed a Western diet (2022 · Food Research International · 被引 25)
• Whey Protein Hydrolysate Exerts Anti-Inflammatory Effects to Alleviate Dextran Sodium Sulfate (DSS)-Induced Colitis via Microbiome Restoration (2023 · Nutrients · 被引 15)