Publications by authors named "Huawei Ma"

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Antibacterial effects and mechanisms of fisetin-β-cyclodextrin complex under UVA light against Escherichia coli O157:H7.
Tao Liu, Yuzhang Zhu, Jiahui Wang, Kun Lin, Xuan Zhang, Huawei Ma

J Biotechnol· December 2025

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Actin-myosin complex dissociation initiates programmed cell death during cold storage of grass carp muscle.
Xin Xiong, Huijuan Zhang, Lin Chen, Peipei Dou, Tianzhuo Huang, Huawei Ma

Food Res Int· October 2025

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Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model.
Yueyue Liu, Zixin Fu, Huawei Ma, Yuqing Tan, Yongkang Luo

Food Res Int· October 2025

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Enhancing diagnostic reliability in non-invasive health Monitoring: An analytical framework for optimizing magnetic sensor-skin interactions in biomedical applications.
Wasim Ullah Khan, Mohammed Alissa, Huawei Ma, Uzair Aslam Bhatti, Abdullah Alghamdi

Mater Today Bio· October 2025

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Preparation and Characterization of Edible Coatings Containing Fish Gelatin/Gallic Acid and Its Application in Oyster Preservation.
Chuanyan Pan, Min Lv, Ailing Guo, Kang Wang, Qingyan Pan, Huawei Ma

J Food Sci· September 2025

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Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation.
Ling Peng, Ziaur Rahman, Yuanyong Tian, Tao Yin, Shanbai Xiong, Huawei Ma

Food Res Int· July 2025

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Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions.
Yikun Fang, Min Lv, Chuanyan Pan, Xu Lo, Shiya Ya, Huawei Ma

Food Chem· June 2025

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Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect.
Ziaur Rahman, Sijin Zhang, Arsalan Khan, Juan You, Ru Liu, Huawei Ma

Food Chem· June 2025

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Effects of gallic acid on squid surimi protein and heterocyclic amine during the frying process.
Chuanyan Pan, Min Lv, Guangzheng Jiang, Tao Yin, Shiya Ya, Huawei Ma

Int J Biol Macromol· June 2025

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Effect of Gallic Acid on the Inhibition of 2-Amino-3,8-Dimethylimi-Dazo[4,5-f]Quinoxaline in Fried Tilapia.
Qifeng Liu, Huawei Ma, Chuanyan Pan, Min Lv, Xu Luo

J Food Sci· May 2025

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Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility.
Ramy M Khoder, Liangzi Zhang, Qilin Huang, Juan You, Huawei Ma

Food Chem· February 2025

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Influence of (ultra-)processing methods on aquatic proteins and product quality.
Jingjing Chen, Huawei Ma, Ailing Guo, Min Lv, Qingyan Pan

J Food Sci· December 2024

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Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations.
Qing Li, Huawei Ma, Weiqing Min, Yang Wang, Ran Zhao

Compr Rev Food Sci Food Saf· November 2024

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Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material.
Qingyan Pan, Huawei Ma, Zhe Liu, Chuanyan Pan, Xifeng Zuo

Compr Rev Food Sci Food Saf· November 2024

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Preparation, characterization, and application of gallic acid-mediated photodynamic chitosan-nanocellulose-based films.
Kun Lin, Yu-Zhang Zhu, Hua-Wei Ma, Jin-Cheng Wu, Chao-Nan Kong

Int J Biol Macromol· October 2024

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Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development.
Qing Li, Xinyi Wen, Shijie Liang, Xiaoyue Sun, Huawei Ma

Food Chem· August 2024

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Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production.
Kang Wang, Chuanyan Pan, Qiong Yang, Qiufeng Ruan, Weijie Chen, Huawei Ma

J Food Sci· May 2024

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A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor.
Ling Peng, Liangzi Zhang, Shanbai Xiong, Juan You, Ru Liu, Huawei Ma

Compr Rev Food Sci Food Saf· May 2024

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Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.
Ramy M Khoder, Liangzi Zhang, Tao Yin, Ru Liu, Juan You, Huawei Ma

J Food Sci· May 2024

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Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives.
Zhang Sijin, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Huawei Ma

J Sci Food Agric· March 2024

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Acid tolerance response of Salmonella during the squid storage and its amine production capacity analysis.
Wei Ge, Qiong Yang, Hui Wang, Chuanyan Pan, Min Lv, Huawei Ma

Arch Microbiol· March 2024

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A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding.
Sijing Zhang, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Huawei Ma

J Sci Food Agric· January 2024

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Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods.
Ermeng Yu, Chuanyan Pan, Xu Luo, Qiufeng Ruan, Weijie Chen, Huawei Ma

Int J Biol Macromol· September 2023

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The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid.
Huawei Ma, Weijie Chen, Min Lv, Xiaobao Qi, Qiufeng Ruan

Food Chem· August 2023

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Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch.
Qiufeng Ruan, Weijie Chen, Min Lv, Rong Zhang, Xu Luo, Huawei Ma

Mar Drugs· July 2023

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