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Molecules (Basel, Switzerland)|May 14, 2022
Insight of the Functional and Biological Activities of Coconut (Cocos nucifera L.) Protein by Proteomics Analysis and Protein-Based BioinformaticsJingrong Ma, Chuang Pan, Haiming Chen, et al.
Foods (Basel, Switzerland)|May 28, 2022
Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and IdentificationXiao Hu, Chuang Pan, Miaomiao Cai, et al.
Food Chemistry|July 23, 2024
Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodonChuang Pan, Shuo Shi, Xianqing Yang, et al.
Marine Drugs|September 22, 2022
Antioxidant Activity of Gracilaria lemaneiformis Polysaccharide Degradation Based on Nrf-2/Keap-1 Signaling Pathway in HepG2 Cells with Oxidative Stress Induced by H2O2Xiaoshan Long, Xiao Hu, Chuang Pan, et al.
Food Chemistry: X|November 24, 2021
Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharideXiaoshan Long, Xiao Hu, Shucheng Liu, et al.
Current Research in Food Science|December 26, 2022
Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storageKangting Sun, Chuang Pan, Shengjun Chen, et al.
Foods (Basel, Switzerland)|January 11, 2022
Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii)Hao Chen, Hongwu Ji, Chuang Pan, et al.
Frontiers in Nutrition|December 5, 2022
Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)Di Wang, Xupeng Li, Xianqing Yang, et al.
Food Chemistry|March 9, 2023
Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storageKangting Sun, Chuang Pan, Shengjun Chen, et al.
International Journal of Biological Macromolecules|February 5, 2025
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcuminJingrong Ma, Rongrong He, Yuan Chai, et al.
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