Huan Xiang

Nanjing University of Chinese Medicine — China

Agricultural and Biological Sciences · Life Sciences

28h-index2.3kcitations111works5.62yr avg
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Research Topics

Meat and Animal Product Quality(34), Protein Hydrolysis and Bioactive Peptides(31), Biochemical Analysis and Sensing Techniques(18), Metabolomics and Mass Spectrometry Studies(17), Aquaculture Nutrition and Growth(11)

Publications111 total

Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Foods·2025· 1 citedOpen Access
MgAlFe-LDHs-based self-healing composite hydrogel for efficient removal of multiple dyes and density functional theory calculations
Separation and Purification Technology·2025
3D-printed dysphagia-friendly gels with tailored inulin-konjac glucomannan mixtures: Swallowing safety enhancement and controlled lycopene release
Food Chemistry·2025
Bioinspired honeycomb-mimetic adaptive hyaluronic acid hydrogel composite scaffold: intelligent prevention and treatment of infection of bone implants and promotion of bone repair
Materials Today Bio·2025Open Access
Lysine-assisted ultrasonic treatment of fish myofibrillar proteins conformational rearrangement: A synergistic strategy for enhanced volatile compounds adsorption and emulsion stabilization
Food Chemistry·2025
Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities” [LWT-Food Science and Technology 189 (2023), 115483]
LWT·2025· 1 citedOpen Access
Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids
Gels·2025Open Access
Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity
Food Chemistry·2025
Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process
Foods·2025Open Access
3D-printed flaxseed gum-myofibrillar protein gel for elderly dysphagia: Multi-scale structural modulation via molecular interaction and lycopene release in bionic dynamic digestion
Food Hydrocolloids·2025· 2 cited
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
Foods·2025Open Access
From molecular interactions to macroscopic stability: How ionic strength modulates fish myofibrillar protein adsorption via structural plasticity as revealed by multiscale dynamics
Food Chemistry·2025
Omnidirectional energy harvesting using sandwich-structure YO-YO electromagnetic mechanism in fluid environment
Energy·2025· 1 cited
Research progress on texture and quality control technology during fish recombinant processing
Food Science of Animal Products·2025Open Access
Corrigendum to “Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly” [Food Bioscience, 68, June (2025), 106702]
Food Bioscience·2025
Umami peptide identification and interaction dynamics in traditional fermented Seabass: Bridging sensory evaluation with molecular insights
LWT·2025· 3 citedOpen Access
FPAW from Trachinotus ovatus Attenuates Potassium-Oxonate-Induced Hyperuricemia in Mice via Xanthine Oxidase Inhibition and Gut Microbiota Modulation: Molecular Insights and In Vivo Efficacy
Nutrients·2025· 1 citedOpen Access
Autoinducer-2-mediated quorum sensing promotes histamine formation by <em>Morganella psychrotolerans</em>
Food Science and Human Wellness·2025Open Access
Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly
Food Bioscience·2025· 2 cited
Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis
Food Chemistry·2025· 8 cited
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Frequent Co-authors

Shengjun Chen(30), Yueqi Wang(20), Yongqiang Zhao(20), Laihao Li(19), Yanyan Wu(17), Chunsheng Li(13), Junsheng Tian(10), Xuemei Qin(10), Dongxiao Sun‐Waterhouse(9), Di Wang(9), Xiao Hu(8), Chun Cui(7), Guanhua Du(7), Xianqing Yang(7), Chuang Pan(7), Geoffrey I. N. Waterhouse(5), Shucheng Liu(5), Ya Wei(4), Qiuxing Cai(4), Shi Nie(3)