Bin Zhang

基本信息

浏览量：25

职业迁徙

个人简介

1. Freshness and quality of marine species. 2. Protein/lipid denaturation/oxidation in marine species. 3. Cryoprotective saccharides in frozen muscle products. 4. Controlling technology of bacteria in aquatic products.

研究兴趣

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Kink Formation in Nanocellulose: Comparing TEMPO Oxidation and Carboxymethylation

Chengcheng Peng, Yixiang Zhen, Ruizhi Yang, Qiaomei Yang, Soottawat Benjakul,Bin Zhang,Heng Yen Khong,Bin Zheng,Yadong Zhao

Carbohydrate Polymer Technologies and Applications (2025): 100871

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The Combined Effect of Cold Plasma and Radio Frequency on the Preservation of Cooked Crayfish During Refrigerated Storage

Rongxue Sun, Jiangyue Xia,Ning Jiang,Bin Zhang, Rongrong Yu,Cheng Wang, Qianyuan Liu

Food Research International (2025): 116314

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Effects of Hot Air Drying on Muscle Quality, Volatile Flavor Compounds, and Lipid Profiles in Sword Prawn (parapenaeopsis Hardwickii) Based on Physicochemical, GC-IMS, and UHPLC-MS/MS-based Lipidomics Analysis

Wenxiong Zheng, Ronglin Yang,Shanshan Shui,Feili Zhan, Lucheng Wang, Rui Lu,Soottawat Benjakul,Bin Zhang

Food chemistry X（2025）

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In-situ Formation Mechanism of Endogenous Fluorescent Carbon Dots During the Roasting Process of Small Yellow Croaker (larimichthys Polyactis)

Yutong Qu, Shuyi Zhao,Jilong Ni, Long Jiao, Xiaoye Zhang,Soottawat Benjakul,Zhiyu Liu, Xiang Chen,Bin Zhang

FOOD CHEMISTRY-X (2025)

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Comparison Between Indian and Commercial Chamomile Essential Oils: Chemical Compositions, Antioxidant Activities and Preventive Effect on Oxidation of Asian Seabass Visceral Depot Fat Oil

Birinchi Bora,Tao Yin,Bin Zhang, Can Okan Altan,Soottawat Benjakul

Food chemistry X (2025): 102292-102292

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A Novel Fermentation Process for Low Salt Shrimp Paste Based on Microbial Diversity and Physicochemical Properties Analysis

Meiqi Gu, Ting Li, Pinghui Pan, Aneth Massawe,Chuandong Fang, Chuanhai Tu,Zhiyu Liu,Bin Zhang

Food chemistry X (2025): 102465-102465

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Effects of Polyphenols in Combination with L-cysteine/l-ascorbic Acid: Myoglobin Redox State, Color and Quality of Refrigerated Longtail Tuna (thunnus Tonggol) Slices

Suguna Palanisamy,Avtar Singh,Bin Zhang,Jun Tae Kim,Soottawat Benjakul

FOOD CHEMISTRY (2025)

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Effect of the Removal of Digestive Enzymes and Different COS-polyphenol Conjugates on the Quality of Harpiosquillid Mantis Shrimp Stored in Iced Water

Mallikarjun Chanchi Prashanthkumar,Xinru Fan,Qiancheng Zhao, Jirakrit Saetang,Yadong Zhao,Bin Zhang,Soottawat Benjakul

Food chemistry X (2025): 102564-102564

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Combined Effects of Pulsed Electric Field and Soursop Leaf Extract Treatment and Modified Atmosphere Packaging on Melanosis Inhibition and Shelf-Life Elongation of Pacific White Shrimp During Refrigerated Storage

Abubakar Saleh Ahmad,Bin Zhang,Hui Hong,Lukai Ma,Soottawat Benjakul

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2025)

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Sensitive Detection of Vibrio Parahaemolyticus Via a Dual-Recognition Colorimetric Biosensor Comprising Cefe-PEG-MNPs and Apt-Fe@pda

Hongyong Lin, Tengyang Liao, Yaoyao Sang,Jin Mao,Yu Liu,Bin Zhang,Di Sun,Wei Jiang

FOOD CONTROL (2025)

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