Haizhou Wu

Publikationer (36)
Projekt (3)

Visar 36 publikationer

2024

Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation

Mahdi Hajimohammadi, Fatemeh Sheikh Mahboobi, Haizhou Wu

Food Science and Nutrition. Vol. 12 (12), p. 10405-10411

Artikel i vetenskaplig tidskrift

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Erasmo Cadena, Ozan Kocak, J. Dewulf et al

Sustainability. Vol. 16 (5)

Artikel i vetenskaplig tidskrift

2024

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al

Food Chemistry: X. Vol. 22

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2024

Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients

Xueqing Lei, Haizhou Wu, Ling Liu et al

Future Foods. Vol. 10

Artikel i vetenskaplig tidskrift

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2024

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi et al

Critical Reviews in Food Science and Nutrition. Vol. 64 (1), p. 153-171

Reviewartikel

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2024

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein et al

Trends in Food Science and Technology. Vol. 149

Reviewartikel

2024

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

Semhar Ghirmai, A. Krona, Haizhou Wu et al

Scientific Reports. Vol. 14 (1)

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2024

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran et al

Critical Reviews in Food Science and Nutrition. Vol. 64 (15), p. 4921-4939

Reviewartikel

2023

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

Haizhou Wu, John Axelsson, Martin Kuhlin et al

ACS Sustainable Chemistry & Engineering. Vol. 11 (12), p. 4727-4737

Artikel i vetenskaplig tidskrift

2023

Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Haizhou Wu, Gabriel Oliveira, Mary Ann Lila

Comprehensive Reviews in Food Science and Food Safety. Vol. 22 (1), p. 333-354

Reviewartikel

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2023

Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage

Ann Dorit Moltke Sørensen, Haizhou Wu, G. Hyldig et al

Marine Drugs. Vol. 21 (11)

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2022

Formation of reactive aldehydes (MDA, HHE, HNE) during in vitro digestion of cod muscle: Role of hemoglobin from trout and bovine sources

Haizhou Wu, Cecilia Tullberg, Ingrid Undeland

JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 115-115

Övrigt konferensbidrag

2022

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Nantawat Tatiyaborworntham, Fatih Oz, M. P. Richards et al

Food Chemistry: X. Vol. 14

Artikel i vetenskaplig tidskrift

2022

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

Haizhou Wu, Sung Yong Park, Mark P. Richards

Food Chemistry: X. Vol. 16

Artikel i vetenskaplig tidskrift

2022

Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil

Namal Senanayake, Haizhou Wu

JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 117-117

Övrigt konferensbidrag

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116

Övrig text i vetenskaplig tidskrift

2022

Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking

Haizhou Wu, Jie Yin, Shulan Xiao et al

Food Chemistry. Vol. 384

Artikel i vetenskaplig tidskrift

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry. Vol. 373

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2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry: X. Vol. 16

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2022

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai et al

Food Chemistry. Vol. 393 (1)

Artikel i vetenskaplig tidskrift

2022

Inhibitory mechanisms of quercetin against hemoglobin-mediated lipid oxidation in washed muscle model.

Haizhou Wu, Jie Yin, Mark P. Richards

JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-122

Övrigt konferensbidrag

2022

Lipid oxidation and antioxidant delivery systems in muscle food

Haizhou Wu, Mark P. Richards, Ingrid Undeland

Comprehensive Reviews in Food Science and Food Safety. Vol. 21 (2), p. 1275-1299

Reviewartikel

2022

Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle

Semhar Ghirmai, Haizhou Wu, Michael Axelsson et al

Scientific Reports. Vol. 12 (1)

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2021

Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

Haizhou Wu, Shulan Xiao, Jie Yin et al

Food Chemistry. Vol. 336

Artikel i vetenskaplig tidskrift

2021

Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products

Haizhou Wu, Ingrid Undeland

JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 120-121

Övrigt konferensbidrag

2021

Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems

Mark Richards, Haizhou Wu, Nantawat Tatiyabororntham

JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 118-118

Övrigt konferensbidrag

2021

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland

Food Chemistry. Vol. 360

Artikel i vetenskaplig tidskrift

2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland

JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128

Övrigt konferensbidrag

2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al

Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218

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2021

Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

Ann-Dorit Sorensen, Haizhou Wu, Grethe Hyldig et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 140-141

Övrigt konferensbidrag

2021

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Haizhou Wu, Mursalin Sajib, Ingrid Undeland

Food Control. Vol. 125

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2021

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

Haizhou Wu, S. Xiao, J. Yin et al

Food Chemistry. Vol. 342

Artikel i vetenskaplig tidskrift

2021

Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones

Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland

Foods. Vol. 10 (5)

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2021

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Mursalin Sajib, Haizhou Wu, Rikard Fristedt et al

Scientific Reports. Vol. 11 (1), p. 1-12

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2020

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Haizhou Wu, Semhar Ghirmai, Ingrid Undeland

Food Chemistry. Vol. 316

Artikel i vetenskaplig tidskrift

2020

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Semhar Ghirmai, Linnea Eriksson, Haizhou Wu et al

Food and Bioprocess Technology. Vol. 13 (8), p. 1344-1355

Artikel i vetenskaplig tidskrift

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Visar 3 forskningsprojekt

2019–2021

Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden

Ingrid Undeland Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Statens jordbruksverk

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Haizhou Wu Livsmedelsvetenskap

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Europeiska kommissionen (EU)

13 publikationer finns

2019–2023

Blue Value - värdehöjande processer för marina biprodukter

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Chalmers

Västra Götalandsregionen

Bio-based Industries Joint Undertaking (BBI JU)

2 publikationer finns

Det kan finnas fler projekt där Haizhou Wu medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.