Ruichang Gao
Overview
Explore the profile of Ruichang Gao including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
92
Citations
406
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Yuan L, Lu C, Shi T, Liu Y, Wang X, Li M, et al.
Food Res Int
. 2025 Jan;
201():115610.
PMID: 39849770
The purpose of this study was to investigate the mechanism of enhancing gelling properties of low-salt surimi by utilizing the complementary advantages of L-arginine (L-Arg) and microwave (MW) from the...
2.
Leng W, Li Y, Liang X, Yuan L, Li X, Gao R
Food Chem
. 2025 Jan;
471:142802.
PMID: 39793361
In this study, the absolute electrostatic charge of myofibrillar protein (MP) was substantially increased by protein-glutaminase (PG) treatment, which was a critical step for achieving the dissociation and solubility of...
3.
Li M, Wang X, Shi T, Zhang X, Xiong Z, Jin W, et al.
Food Chem
. 2024 Dec;
468():142514.
PMID: 39721483
To investigate the effects of β-carotene on the gelling and digestion properties of surimi gels and the underlying molecular mechanisms, the gel properties, moisture distribution, rheological properties, secondary structure and...
4.
Xiong Z, Wang X, Tian Y, Wang X, Yuan L, Jin W, et al.
Int J Biol Macromol
. 2024 Dec;
284(Pt 2):138217.
PMID: 39617242
The effects of ethanol, 1,2-propanediol, and glycerol at concentrations from 10 % to 40 % on the thermal denaturation and aggregation of silver carp (Hypophthalmichthys molitrix) myosin were investigated. The...
5.
Wang X, Li M, Shi T, Monto A, Yuan L, Jin W, et al.
Food Chem X
. 2024 Nov;
24:101927.
PMID: 39525069
Surimi rinsing wastewater is typically discarded, causing waste of protein resources and environmental pollution. This study investigated the technology of a cold atmospheric plasma jet (CAPJ) for the recovery of...
6.
Zhang Y, Zhan S, Bao Y, You J, Yin T, Hong H, et al.
Food Chem
. 2024 Oct;
464(Pt 2):141685.
PMID: 39447257
Chopping and salting are two important processing steps in emulsified meat products. Effects of chopping and salting on metabolic process, protein functionality, and ultrastructure of pre-rigor silver carp muscle, and...
7.
Zhao S, Yu J, Xi L, Kong X, Pei J, Jiang P, et al.
Foods
. 2024 Oct;
13(19).
PMID: 39410083
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based...
8.
Jin W, Zhao S, Li J, Cheng K, Xi L, Pei J, et al.
Food Chem X
. 2024 Sep;
23:101786.
PMID: 39286042
To uncover the relationships between lipid components and flavor volatiles, distinctness in lipid components and odor substances in giant salamander livers of different genders were comparatively characterized through UPLC-Q Exactive-MS...
9.
Xu W, Bao Y, Zhou Y, Hong H, Gao R
Food Res Int
. 2024 Sep;
195:114963.
PMID: 39277235
This study aimed to investigate the effect of oxidation on fish gelatin and its emulsifying properties. Fish gelatin was oxidized with varying concentrations of HO (0-30 mM). Increased concentrations of...
10.
Leng W, Li Y, Yuan L, Li X, Gao R
J Agric Food Chem
. 2024 Sep;
72(38):21122-21135.
PMID: 39269985
Protein glutaminases (PG; EC = 3.5.1.44) are enzymes known for enhancing protein functionality. In this study, we cloned and expressed the gene 3 encoding protein glutaminase PG3, exhibiting 39.4 U/mg...