Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction
2005 · Carbohydrate Research · 450 citations
https://doi.org/10.1016/j.carres.2005.05.005
R
Ruichang Gao
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Ruichang Gao is an academic researcher from Jiangsu University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Aquaculture Nutrition and Growth. The author has an h-index of 36, co-authored 155 publications.
ORCID: 0000-0001-5742-5446Papers by this author
worksImprovement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid
2021 · LWT · 85 citations
https://doi.org/10.1016/j.lwt.2021.111303
Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via the MAPK pathway
2020 · Journal of Functional Foods · 70 citations
https://doi.org/10.1016/j.jff.2020.104044
The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways
2022 · Journal of Functional Foods · 36 citations
https://doi.org/10.1016/j.jff.2022.105101
Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties
2022 · Current Research in Food Science · 29 citations
https://doi.org/10.1016/j.crfs.2022.09.003
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
2024 · Food Chemistry X · 19 citations
https://doi.org/10.1016/j.fochx.2024.101451
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