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Ao-Ting Li
Ao-Ting Li
Dalian Polytechnic University
Biochemistry
Chemistry
Stichopus
Trichloroacetic acid
Sea cucumber
5
Papers
40
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Inhibitory effect of coelomic fluid isolates on autolysis of minced muscle tissue from sea cucumber Stichopus japonicus
2021
Journal of Food Measurement and Characterization
Yi-Nan Du
Ao-Ting Li
Jia-Nan Yan
Xin-Yu Jiang
Hai-Tao Wu
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Contribution of Cathepsin L to Autolysis of Sea Cucumber Stichopus japonicus Intestines
2019
Journal of Aquatic Food Product Technology
Jia-Nan Yan
Xiao-Kun Guo
Yue Tang
Ao-Ting Li
Zhi-Mo Zhu
Xiao Qian Chai
Xiu-Hong Duan
Hai-Tao Wu
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Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
2018
Food Chemistry
Jia-Run Han
Jia-Nan Yan
Shi-Guang Sun
Yue Tang
Wen-Hui Shang
Ao-Ting Li
Xiao-Kun Guo
Yi-Nan Du
Hai-Tao Wu
Beiwei Zhu
Youling L. Xiong
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Citations (24)
Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates
2017
Journal of Aquatic Food Product Technology
Jia-Run Han
Zhi-Mo Zhu
Hai-Tao Wu
Na Sun
Yue Tang
Cui-Ping Yu
Chen-Chen Zhao
Zheng Yu Zhang
Ao-Ting Li
Jia-Nan Yan
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Citations (8)
Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus
2016
Food Science and Biotechnology
Chen-Chen Zhao
Yang Yang
Hai-Tao Wu
Zhi-Mo Zhu
Yue Tang
Cui-Ping Yu
Na Sun
Qiang Lv
Jia-Run Han
Ao-Ting Li
Jia-Nan Yan
Yue Cha
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Citations (6)
1