Publications by authors named "Jiarun Han"

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High GABA-producing ZFM559 and its derived GABA alleviate chronic unpredictable mild stress (CUMS)-induced depression the "microbiota-brain" axis.
Jiarun Han, Shi Hu, Xilian Zhao, Lina Ding, Jiaqi Yin

Food Funct· October 2025

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Direct interaction between ZJ316-derived lipoteichoic acid and TLR2 mediates anti-inflammatory and barrier-protective effects in intestinal cells.
Jiarun Han, Lina Ding, Xin Zhao, Jiaqi Liu, Jiaqi Yin

Food Funct· August 2025

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New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation.
Shi Hu, Qi Wang, Jinfeng Wu, Hangjia Zhang, Jiaqi Yin, Hang Xiao, Jiarun Han

Crit Rev Food Sci Nutr· August 2025

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Highly Adhesive ZJ316: Structural Insights of Lipoteichoic Acid and Its Anti-Inflammatory Properties.
Xin Zhao, Lina Ding, Qiuqiu Ye, Hangjia Zhang, Jiaqi Yin, Jiarun Han

J Agric Food Chem· March 2025

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New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics.
Jiarun Han, Hangjia Zhang, Qi Wang, Lina Ding, Jiaqi Yin

Food Funct· March 2025

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An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community.
Jiarun Han, Shi Hu, Xin Zhao, Jialan Jiang, Qi Wang

Food Res Int· November 2024

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Focusing on New Discoveries in Food Technology and Creating a New Future of Nutrition and Health: An Introduction to the 4 International Symposium of Food Science, Nutrition and Health in Dalian, China.
Mingqian Tan, Jiarun Han, Yuhao Zhang, Shiguo Chen, Fang Chen

J Agric Food Chem· July 2024

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Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis.
Jiarun Han, Jialan Jiang, Xin Zhao, Xilian Zhao, Tao Kong

Food Chem· February 2024

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Insight into the structure, biosynthesis, isolation method and biological function of teichoic acid in different gram-positive microorganisms: A review.
Jiarun Han, Xin Zhao, Xilian Zhao, Ping Li, Qing Gu

Int J Biol Macromol· December 2023

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Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in traditional fish sauce during fermentation: a review.
Jiarun Han, Tao Kong, Qi Wang, Jialan Jiang, Qingqing Zhou

Crit Rev Food Sci Nutr· October 2023

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Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications.
Jiarun Han, Xilian Zhao, Xin Zhao, Qi Wang, Ping Li

J Agric Food Chem· October 2023

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Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics.
Jiarun Han, Tao Kong, Jialan Jiang, Xin Zhao, Xilian Zhao

Front Nutr· March 2023

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Improving the and bioavailability of pterostilbene using Yesso scallop gonad protein isolates-epigallocatechin gallate (EGCG) conjugate-based emulsions: effects of carrier oil.
Jia-Run Han, Qi Wang, Ling-Xiao Yi, Ping Li, Qing Gu, Hang Xiao

Food Funct· September 2022

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Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins.
Jiarun Han, Jialan Jiang, Qi Wang, Ping Li, Beiwei Zhu

J Agric Food Chem· September 2022

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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength.
Jia-Run Han, Jia-Nan Yan, Yi-Nan Du, Hai-Tao Wu, Bei-Wei Zhu

J Food Sci· June 2022

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Use of ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation.
Xiazhu Zhang, Jiarun Han, Xiaogu Zheng, Jiaqian Yan, Xiaozhen Chen

Food Chem X· June 2022

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Effect of Response Surface Methodology-Optimized Ultrasound-Assisted Pretreatment Extraction on the Composition of Essential Oil Released From Peels.
Guoqiang Li, Shuxun Liu, Qingqing Zhou, Jiarun Han, Cheng Qian

Front Nutr· April 2022

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Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating.
Fei-Jian Liu, Shi-Ke Shen, Yue-Wen Chen, Xiu-Ping Dong, Jia-Run Han

Food Chem· February 2022

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ZJ316 improves the quality of Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health .
Shuting Hang, Lingzhou Zeng, Jiarun Han, Zhongqin Zhang, Qingqing Zhou

Food Funct· February 2022

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Conjugation of (-)-epigallocatechin-3-gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics.
Yi-Nan Du, Jia-Run Han, Zhi-Kang Yin, Jia-Nan Yan, Xin-Yu Jiang

J Sci Food Agric· November 2021

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Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics.
Jiarun Han, Yinan Du, Jianan Yan, Xinyu Jiang, Haitao Wu

Food Chem· September 2021

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Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose.
Jia-Run Han, Yi-Nan Du, Liang Song, Yu-Kun Song, Jia-Nan Yan

J Food Sci· September 2021

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Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
Jia-Nan Yan, Yi-Nan Du, Xin-Yu Jiang, Jia-Run Han, Jin-Feng Pan

J Food Sci· March 2021

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Functional properties of gonad protein isolates from three species of sea urchin: a comparative study.
Wen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, Xiao-Fan Cui, Sheng-Yi Su, Jia-Run Han, Chang-Feng Xue, Tie-Tao Zhang

J Food Sci· November 2020

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Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl.
Jia-Nan Yan, Bin Nie, Xin-Yu Jiang, Jia-Run Han, Yi-Nan Du

Food Res Int· November 2020

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