高瑞昌.Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillu....JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

高瑞昌.Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and tra....Food Chemistry

高瑞昌.Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp....Food Chemistry

高瑞昌.Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of g....INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

高瑞昌.Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled rel....LWT-FOOD SCIENCE AND TECHNOLOGY

高瑞昌.Novel Peptides from Sturgeon Ovarian Protein Hydrolysates Prevent Oxidative Stress-Induced Dysfun....JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

高瑞昌.Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential ap....Food Chemistry

高瑞昌.Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine re....International Journal of Biological Macromolecules

高瑞昌.Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish ....Food Chemistry

高瑞昌.生鲜肉持水性机理研究进展.食品科学

高瑞昌.Correlation between dominant bacterial community and non-volatile organic compounds during the fe....FOOD SCIENCE AND HUMAN WELLNESS

高瑞昌.Chondroitin Sulfate Alleviated Obesity by Modulating Gut Microbiota and Liver Metabolome in High-....JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

高瑞昌.流水槽养殖与传统池塘养殖的罗非鱼肌肉差异蛋白组学分析.食品安全质量检测学报

高瑞昌.淡水鱼加工副产物功能成分的提取与应用研究进展.食品安全质量检测学报

高瑞昌.食盐添加对乌鳢鱼头汤熬煮过程营养物质溶出与微纳米颗粒稳定性的影响.渔业科学进展

高瑞昌.Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films ....CURRENT RESEARCH IN FOOD SCIENCE