Recently, the paper Effect of Chemical Modification of κ-carrageenan on Its Inhibitory Effect against Heterocyclic Amine (HAs) Formation in Roasted Tilapia Fish Patties, of which Dr. Zhao Yueliang of Shanghai Ocean University was the corresponding author, Professor Xiang Leiwen, Director of the R&D Center, was the third author, and Fujian Province-Indonesia Marine Food Joint R&D Center was the co-first signatory unit, was published in International Journal of Biological Macromolecules (IF=8.2, SCI I Zone).

Link to the paper:

https://www.sciencedirect.com/science/article/pii/S0141813023034827?via%3Dihub