Meihui Zhao

Key Laboratory Of Food Nutrition And Functional Food Of Hainan Province, Key Laboratory Of Seafood Processing Of Haikou
Hainan, 570228, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 20 publications

Dielectric barrier discharge pretreatment combined with magnetic field-assisted partial freezing: A novel strategy for enhancing the preservation quality of tuna.

Dielectric barrier discharge pretreatment combined with magnetic field-assisted partial freezing: A novel strategy for enhancing the preservation quality of tuna.

Journal: Food research international (Ottawa, Ont.)

Published: January 28, 2026

Effect of magnetic field-assisted freeze-thaw processing on the protein oxidation and muscle structure of yellowfin tuna.

Effect of magnetic field-assisted freeze-thaw processing on the protein oxidation and muscle structure of yellowfin tuna.

Journal: Food chemistry

Published: October 16, 2025

Active food packaging based on chitosan-gelatin nanocomposites functionalized with bioactive nanoparticles: fabrication, properties, and application in seafood preservation.

Active food packaging based on chitosan-gelatin nanocomposites functionalized with bioactive nanoparticles: fabrication, properties, and application in seafood preservation.

Journal: Food research international (Ottawa, Ont.)

Published: October 07, 2025

Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions.

Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions.

Journal: Food research international (Ottawa, Ont.)

Published: July 20, 2025

Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion.

Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion.

Journal: Food research international (Ottawa, Ont.)

Published: October 22, 2024

Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan.

Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan.

Journal: Food chemistry

Published: September 13, 2024

Preparation of Multifunctional Hydrogels with In Situ Dual Network Structure and Promotion of Wound Healing.

Preparation of Multifunctional Hydrogels with In Situ Dual Network Structure and Promotion of Wound Healing.

Journal: Biomacromolecules

Published: July 15, 2024

Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets.

Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets.

Journal: Food chemistry

Published: December 29, 2023

Corrigendum to "A fucoidan-gelatin wound dressing accelerates wound healing by enhancing antibacterial and anti-inflammatory activities" [Int. J. Biol. Macromol. 223 (2022) 36-48].

Corrigendum to "A fucoidan-gelatin wound dressing accelerates wound healing by enhancing antibacterial and anti-inflammatory activities" [Int. J. Biol. Macromol. 223 (2022) 36-48].

Journal: International journal of biological macromolecules

Published: November 20, 2023

Correction: A physicochemical double-cross-linked gelatin hydrogel with enhanced antibacterial and anti-inflammatory capabilities for improving wound healing.

Correction: A physicochemical double-cross-linked gelatin hydrogel with enhanced antibacterial and anti-inflammatory capabilities for improving wound healing.

Journal: Journal of nanobiotechnology

Published: August 08, 2023

Optimization of ultrasonic-assisted extraction of polyphenol from Areca nut (Areca catechu L.) seeds using response surface methodology and its effects on osteogenic activity.

Optimization of ultrasonic-assisted extraction of polyphenol from Areca nut (Areca catechu L.) seeds using response surface methodology and its effects on osteogenic activity.

Journal: Ultrasonics sonochemistry

Published: April 04, 2023

Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment.

Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment.

Journal: Food chemistry: X

Published: February 28, 2023

Showing 1-12 of 20

Last Updated: 09/26/2026