Haizhou Wu

Visar 37 publikationer

2024
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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. In Press
Artikel i vetenskaplig tidskrift
2024
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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
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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
Artikel i vetenskaplig tidskrift
2024
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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
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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
2024

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

Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi et al
CRC 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
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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)
Artikel i vetenskaplig tidskrift
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2024
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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
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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
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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
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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)
Artikel i vetenskaplig tidskrift
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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
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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
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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
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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
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2022
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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
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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
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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
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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

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
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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

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
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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
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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
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2020
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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
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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

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
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)

12 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.

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