Zongcai Tu

机构：Nanchang University, Jinggangshan University, State Key Laboratory of Food Science and Technology, Jiangxi Normal University · ORCID：0000-0001-8877-4681

发表论文 421 篇 · 总被引 10156 次 · h-index 53

代表论文

• Tailoring the properties of bigels by beeswax content for 3D food printing, astaxanthin delivery, and freshness sensing (2025 · Food Hydrocolloids · 被引 22)
• Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways (2025 · Food Research International · 被引 10)
• Application, mechanism and future prospect of electric field in fish processing and preservation: A review (2025 · Trends in Food Science & Technology · 被引 10)
• Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies (2025 · npj Science of Food · 被引 9)
• Spatio-temporal heterogeneity of quality attributes and flavors in grass carp (Ctenopharyngodon idella) cubes during deep frying: Key metabolic evidence (2025 · Food Chemistry · 被引 8)
• A fish-gelatin-modified multifunctional hydrogel with “salt-in-water” for dendrite-free flexible zinc-ion batteries (2025 · Chemical Engineering Journal · 被引 8)