Haizhou Wu

Forskare vid Livsmedelsvetenskap

Heizhou är forskare på Livsmedelsvetenskap. För mer information se den engelska sidan.

Källa: chalmers.se

Kontaktuppgifter ORCID

Publikationer (16)
Projekt (3)

Visar 16 publikationer

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

Artikel i vetenskaplig tidskrift

Visa projekt

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

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

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

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

Artikel i vetenskaplig tidskrift

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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

Artikel i vetenskaplig tidskrift

Visa projekt

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

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

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

Artikel i vetenskaplig tidskrift

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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)

Artikel i vetenskaplig tidskrift

Visa projekt

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

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

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

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

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

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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)

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Europeiska kommissionen (EU)

2019–2023

Blue Value - värdehöjande processer för marina biprodukter

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Bio-based Industries Joint Undertaking (BBI JU)

Västra Götalandsregionen

Chalmers

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