高瑞昌.Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen st....INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

高瑞昌.Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macr....JOURNAL OF FUNCTIONAL FOODS

高瑞昌.Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

高瑞昌.Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation.FOOD SCIENCE AND BIOTECHNOLOGY

高瑞昌.热泵冷风干燥鲢鱼的挥发性盐基氮和脂质氧化品质模型.农业工程学报

高瑞昌.Purification and characterisation of a salt-stable protease fromthe halophilic archaeon Halogranu....JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

高瑞昌.Structures and Anticoagulant Activities of the Partially Mild Acidic Hydrolysis Products of the F....JOURNAL OF CARBOHYDRATE CHEMISTRY

高瑞昌.Effect of the thermal denaturation of Litopenaeus vannamei muscle protein on the quality characte....Journal of Chinese Institute of Food Science and Technology

高瑞昌.Representation of the actomyosin structure in white shrimp (Litopenaeus vannamei) during the froz....Journal of Chinese Institute of Food Science and Technology

陈胜军,高瑞昌.低分子量罗非鱼眼透明质酸的制备及其抗氧化性研究.食品工业科技

陈胜军,高瑞昌.Degradation of hyaluronic acid derived from tilapia eyeballs by a combinatorial method of microwa....POLYMER DEGRADATION AND STABILITY

陈胜军,高瑞昌.Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmi....JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

陈胜军,高瑞昌.Molecular species analysis of monosialogangliosides from sea urchin Strongylocentrotus nudus by R....FOOD CHEMISTRY

陈胜军,高瑞昌.鲟鱼鱼糜凝胶形成过程中的物理化学变化.食品科学

陈胜军,高瑞昌.Properties of extracellular protease produced by halogranum rubrum RO2-11.Modern Food Science and Technology

陈胜军,高瑞昌.高脱乙酰度魔芋葡甘聚糖对鲢鱼鱼糜凝胶特性的影响.现代食品科技