verview

Total papers: Over 80, including more than 70 SCI papers (19 as first/corresponding author) and over 10 core Chinese papers.

Citation impact: Works are published in top food science journals with high influence, focusing on protein modification, aquatic product processing, and functional ingredients.

Representative SCI Papers (First/Corresponding Author)

Chen, H., et al. (2025). Molecular mechanisms of superheated steam-induced modifications enhancing ovalbumin functional properties. Food Chemistry, 493, 145908.

Hu, X., et al. (2025). Modulating immune reactivity of grass carp parvalbumin via pulsed electric field-induced variation. Food Chemistry, 493, 145916.

Jiang, Q., et al. (2025). Mechanism studies of gliadin-glucose glycation reaction by heat treatment with different conduction modes. Food Chemistry, 465, 142114.

Hu, Y., et al. (2023). Comparison of ovalbumin glycation induced by high-temperature steaming and baking. Food Research International, 173, 113279.

Hu, Y., et al. (2022). Protective effect of antioxidant peptides from grass carp scale gelatin on H₂O₂-mediated oxidative injured HepG2 cells. Food Chemistry, 373, 131539.

Core Chinese Papers

Published in leading domestic journals such as Spectroscopy and Spectral Analysis, Food Industry Science and Technology, and Journal of Cereals and Oils. Representative work: "Review of Structural Characterization and Detection Methods of Glycated Proteins in Food Systems" (2023).