近三年代表性论文

1.Zhang Mengnan, Xu Yanshun, Jiang Qixing, Wu Qiyao, Lan Rongying, Xia Wenshui, Yu Dawei*. Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties. Food Chemistry, 2025, 492, 145524.

2.Zhang Liming, Yu Dawei*, Xu Yanshun, et al. Label-free quantitative proteomics to exploit the impact of active films on texture stabilization of refrigerated carp fillets.Food Chemistry, 2025, 488, 144836.

3.Jiang Qixing; Zhang Haifeng, Gao Pei, Yang Fang, Yu Dongxing, Xia Wenshui, Yu Dawei*. Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds. Food Chemistry, 2024, 461, 140887.

4.Dong Junli, Yu Dawei*, Zhang Liming, et al. Chitosan/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation. Food Hydrocolloids, 2024, 147, 109413.

5.Zhang Liming, Yu Dawei*, Gu Yulu, et al. Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application. Food Hydrocolloids, 2024, 150, 109667（ESI高被引）.

6.Ramadhan Abuubakar Hassan, Yu Dawei*, Jiang Qixing, et al. In vitro susceptibility of grass carp fish (Ctenopharyngodon idella) to oxidized myosin on structural change of protein secondary structure associated with reactive oxygen species (ROS) treatment. Food Bioscience, 2024, 60, 104319.

7.Zhang Liming, Yu Dawei*, Xu Yanshun, et al. The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates. Food Chemistry, 2023, 424, 136440.

8.Yu Dawei*, Zhao Wenyu, Wan Xinyu, et al. The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.Food Chemistry, 2023, 404, 134633.

9.Zhang Liming, Yu Dawei*, Xu Yanshun, et al. Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles. Food Bioscience, 2023, 54, 102941.

10.Zhang Liming, Chen Danying,Yu Dawei*, et al. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocolloids, 2022, 133, 107955(ESI高被引).

11.Yu Zijuan, Yu Dawei*, Dong Junli, & Xia Wenshui. Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem. Food Hydrocolloids, 2022, 132, 107872.

12.Yu Zijuan, Jiang Qinbo, Yu Dawei*, et al. Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles. Food Hydrocolloids, 2022, 130, 107686(ESI高被引).

13.Yu Dawei*, Zhao Wenyu, Dong Junli, et al. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation. Food Chemistry, 2022, 374, 131619.

14.Tie Huaimao, Sun Rongxing,Yu Dawei*, et al. The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and N-κB signaling pathways.Food Chemistry, 2022, 369, 130911.

15.Zhang Liming, Li Kangning, Yu Dawei*, et al. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties. International Journal of Biological Macromolecules, 2022, 200, 378-387(ESI高被引).

16.Dong Junli, Yu Dawei*, Yu Zijuan et al. Thermally-induced crosslinking altering the properties of chitosan films: Structure, physicochemical characteristics and antioxidant activity. Food Packaging and Shelf Life, 2022, 34, 100948.

17.Tie Huaimao, Dong Junli, Jiang Qixing, Yu Dawei*, et al. Profound changes of mitochondria during postmortem condition used as freshness indicator in grass carp (Ctenopharyngodon idella) muscle. Food Bioscience, 2022, 48, 101749.

18.Yu Dawei*, Yu Zijuan, Zhao Wenyu, et al. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Critical Reviews in Food Science and Nutrition, 2022, 62(14), 3782-3797.