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Scientific Research
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Paper Publications
more+- [1] 高瑞昌. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation
- [2] 高瑞昌. Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins
- [3] 高瑞昌. Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles
- [4] 高瑞昌. Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
- [5] 高瑞昌. Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin
Patents
Published Books
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高瑞昌
Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Alma Mater:中国海洋大学
Degree:doctor
Status:Employed
School/Department:食品与生物工程学院
Business Address:食品楼201室
Contact Information:0511-88780201
E-Mail:xiyuan2008@ujs.edu.cn