Hai-tao Wu

Key Laboratory Of Aquatic Product Processing And Quality Control
Dalian, 116034, China

Last Updated: 09/26/2026

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Found 39 publications

Deciphering the role of polyphenol types in the gelation behavior of Meretrix meretrix clam protein modulated by metal-phenolic networks.

Deciphering the role of polyphenol types in the gelation behavior of Meretrix meretrix clam protein modulated by metal-phenolic networks.

Journal: International journal of biological macromolecules

Published: May 28, 2026

Physicochemical characteristics, gelation properties, and molecular mechanisms of grass carp (Ctenopharyngodon idella) myofibrillar proteins affected by the substitution of NaCl with CaHMB.

Physicochemical characteristics, gelation properties, and molecular mechanisms of grass carp (Ctenopharyngodon idella) myofibrillar proteins affected by the substitution of NaCl with CaHMB.

Journal: Food research international (Ottawa, Ont.)

Published: April 15, 2026

Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms.

Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms.

Journal: Food chemistry

Published: January 20, 2026

Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi.

Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi.

Journal: Foods (Basel, Switzerland)

Published: December 04, 2025

Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.

Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties.

Journal: Food chemistry

Published: November 25, 2025

Natural deep eutectic solvents assisted the encapsulation of curcumin in gellan gum hydrogels.

Natural deep eutectic solvents assisted the encapsulation of curcumin in gellan gum hydrogels.

Journal: Food research international (Ottawa, Ont.)

Published: November 10, 2025

Gelation properties and swallowing characteristics of Chinese shrimp Fenneropenaeus chinensis powders/konjac glucomannan composite gels as dysphagia food.

Gelation properties and swallowing characteristics of Chinese shrimp Fenneropenaeus chinensis powders/konjac glucomannan composite gels as dysphagia food.

Journal: Food research international (Ottawa, Ont.)

Published: November 05, 2025

Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate.

Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate.

Journal: Food chemistry

Published: October 18, 2025

Enhancement of ultrasound treatment on the structural and gelation properties of large yellow croaker (Pseudosciaena crocea) roe protein isolate.

Enhancement of ultrasound treatment on the structural and gelation properties of large yellow croaker (Pseudosciaena crocea) roe protein isolate.

Journal: Food research international (Ottawa, Ont.)

Published: October 09, 2025

Gelation properties and swallowing characteristics of chia seed gum/fish gelatin composite gels as dysphagia management.

Gelation properties and swallowing characteristics of chia seed gum/fish gelatin composite gels as dysphagia management.

Journal: Food chemistry

Published: September 02, 2025

Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides.

Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides.

Journal: Food chemistry

Published: August 23, 2025

Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios.

Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios.

Journal: International journal of biological macromolecules

Published: May 15, 2025

Showing 1-12 of 39

Last Updated: 09/26/2026