Ruichang Gao
Zhenjiang, China
Last Updated: 09/26/2026
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Found 116 publications
Impact of oxidation-induced cross-linking on the in vivo digestion and absorption behavior of myofibrillar proteins.
Journal: Food research international (Ottawa, Ont.)
Published: July 06, 2026
Mechanistic insight into the regulation of gelatin hydrogels structure and gel-forming properties by reactive species in plasma-activated water.
Journal: Food chemistry: X
Published: May 06, 2026
Dynamic flavor perception in sturgeon caviar during oral processing revealed by volatile release, neural responses, and phospholipid changes.
Journal: Food chemistry
Published: April 15, 2026
Extraction, characterization and antioxidant activity evaluation of collagen from Monopterus albus bones.
Journal: Journal of the science of food and agriculture
Published: February 03, 2026
Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysis.
Journal: Food chemistry
Published: January 17, 2026
Effects of combined ultrasonic and microwave pretreatments on vacuum freeze-drying efficiency and quality of giant freshwater prawn (Macrobrachium rosenbergii).
Journal: Food chemistry: X
Published: December 16, 2025
Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm.
Journal: Foods (Basel, Switzerland)
Published: November 07, 2025
Effects of plasma-activated water rinsing on gastric emptying and the digestion kinetics of surimi myofibrillar proteins under dynamic in vitro digestion.
Journal: Food chemistry
Published: October 29, 2025
Molecular modifications of myofibrillar proteins in structural transitions induced by plasma-activated water rinsing: A proteomic insight.
Journal: Food chemistry
Published: September 17, 2025
Unraveling the critical stage governing quality degradation of Macrobrachium rosenbergii meat during microwave vacuum drying: A multiscale analysis.
Journal: Food chemistry
Published: September 16, 2025
Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures.
Journal: Food research international (Ottawa, Ont.)
Published: September 02, 2025
Progress on the addition of exogenous lipids to surimi: A review.
Journal: Food chemistry
Published: August 28, 2025
Last Updated: 09/26/2026