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Pei Gao

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

SCHOLARLY PAPERS

8

DOWNLOADS

335

TOTAL CITATIONS

2

Scholarly Papers (8)

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1.

Impact of Protein Oxidation Induced by Different Cooking Methods in Channel Fish ( Ietalurus Punetaus) on Structure and in vitro Digestion of Protein

Number of pages: 31 Posted: 26 Nov 2021
Zhiyun Zhang, Qixing Jiang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu and Wenshui Xia
Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 104 (679,608)

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channel fish, in vitro digestion, cooking, protein secondary structures, protein oxidation

2.

Contribution of Mixed Commercial Starter Cultures to the Quality Improvement of Fish-Chili Paste, a Chinese Traditional Fermented Condiment

Number of pages: 27 Posted: 01 Dec 2021
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 87 (777,583)
Citation 2

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fish-chili paste, commercial starter culture, biogenic amine, volatile compound

3.

The Changes in Intramuscular Connective Tissue of Ice-Stored Grass Carp (Ctenopharyngodon Idella) Fillets and its Mechanism

Number of pages: 26 Posted: 22 Jun 2023
Fang Yang, Jialu Teng, Jixuan Liu, Dawei Yu, Pei Gao, Peipei Yu, Qixing Jiang, Yanshun Xu and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 32 (1,290,922)

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Grass carp fillet, Softening, Intramuscular connective tissue, Decorin, Collagenase

4.

Effect of Salt Reduction on Fiber-Like Chewiness of Dried Pork and Fish Slices

Number of pages: 33 Posted: 14 Oct 2024
Xu Cheng, Yi Wu, Fang Yang, Qixing Jiang, Pei Gao, Wenshui Xia and Dongxing Yu
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and affiliation not provided to SSRN
Downloads 31 (1,318,317)

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fiber-like chewiness, salt content, microstructure, dried meat slices, Bound water

5.

Decoding Flavor Precursors in Channel Catfish ( Ictalurus Punctatus ): Lipidomics-Guided Discovery of Phosphatidylcholine Oxidation Pathways Under Thermal Processing

Number of pages: 35 Posted: 22 Feb 2025
Dawei Yu, Haifeng Zhang, Pei Gao, Fang Yang, Dongxing Yu, Wenshui Xia and Qixing Jiang
Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Jiangnan University, affiliation not provided to SSRN, Jiangnan University - State Key Laboratory of Food Science and Technology and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 26 (1,385,945)

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Channel catfish, lipidomics, Thermal processing, Phosphatidylcholine, Oxidation products, Flavor precursors, Reaction pathway prediction

6.

Application of Wickerhamomyces Anomalus and Pichia Fermentans to Enhance the Aroma of Fermented Sour Fish

Number of pages: 33 Posted: 15 Oct 2023
Pei Gao, Xiiaojingg Zhang, Zhiqing Zhang, Qixing Jiang, Fang Yang, Peipei Yu, Wenshui Xia and Shao Quan Liu
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and National University of Singapore (NUS) - Department of Food Science and Technology
Downloads 26 (1,372,601)

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sour fish, aroma, aroma-producing yeast, Wickerhamomyces anomalus, Pichia fermentans

7.

Mechanism on the Decrease of Immunological Properties of the Principal Allergic Protein from Freshwater Fish by Acidification

Number of pages: 23 Posted: 20 Mar 2023
Fang Yang, Lihua Chen, Yidan Zhu, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 25 (1,385,945)

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Freshwater fish, Immunological properties, Parvalbumin, Acidification, Acidic enzymes

8.

2-Phenylethanol triggers species-selective metabolic reprogramming in Staphylococcus xylosus: A comparative paradigm to lactobacilli in fermented fish

Number of pages: 51 Posted: 13 Jul 2026
Pei Gao, Shida Bao, Qixing Jiang, Shuhan Yang, Xiiaojingg Zhang, Shao Quan Liu, Peipei Yu, Fang Yang and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, National University of Singapore (NUS) - Department of Food Science and Technology, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 4

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2-Phenylethanol, Quorum sensing, Staphylococcus xylosus, Metabolic response, Sour fish fermentation