Haizhou Wu
Haizhou Wu is a researcher at the division of Food and Nutrition Science. His research is mainly focused on developing new technologies for stabilization of seafood by-products against lipid oxidation, specifically by removing/deactivating blood/Hb or by adding smart antioxidant solutions. In his project, studies are done in various models, ranging from isolated fish erythrocytes up to whole fish by-products. The aim is to raise the value of seafood by-products so they can be recycled back into the food chain. The project will hereby contribute to a circular economy and increased potential for industrial symbiosis.
Showing 28 publications
Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products
Lipid oxidation and antioxidant delivery systems in muscle food
Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems
A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
Download publication list
You can download this list to your computer.
Filter and download publication list
As logged in user (Chalmers employee) you find more export functions in MyResearch.
You may also import these directly to Zotero or Mendeley by using a browser plugin. These are found herer:
Zotero Connector
Mendeley Web Importer
The service SwePub offers export of contents from Research in other formats, such as Harvard and Oxford in .RIS, BibTex and RefWorks format.
Showing 3 research projects
Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden