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Food Chemistry|February 14, 2024
Solubilization of fish myofibrillar proteins in NaCl and KCl solutions: A DIA-based proteomics analysisXidong Jiao, Xingying Li, Nana Zhang, et al.Food Chemistry|August 12, 2025
Comparative study on the degradation mechanism of C-phycocyanin under different heat treatments: Insights from spectroscopy and molecular dynamics simulationsJian Zhang, Yuan Tao, Chaoyi Xue, et al.International Journal of Biological Macromolecules|August 13, 2023
Microwave-assisted depolymerization of chitin and chitosan extracted from crayfish shells waste: A sustainable approach based on graphene oxide catalysisBowen Yan, Huayu Yang, Nana Zhang, et al.Journal of Food Science|September 10, 2020
Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distributionYejun Wu, Bowen Yan, Juan Zhou, et al.Journal of the Science of Food and Agriculture|November 25, 2018
The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storageRuihua Su, Tangfei Li, Daming Fan, et al.Molecular Nutrition & Food Research|September 28, 2016
8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activationYueliang Zhao, Daming Fan, Zong-Ping Zheng, et al.Food Chemistry|April 11, 2022
Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteriaQinxin Huang, Xidong Jiao, Bowen Yan, et al.Cancer Biotherapy & Radiopharmaceuticals|April 30, 2025
Investigation into the Spatial Heterogeneity of Lung Composite Large-Cell Neuroendocrine Carcinoma Spatial Transcriptomic Analysis of Combined Large-Cell Neuroendocrine CarcinomaMingyu Ji, Daming Fan, Yaqi Yuan, et al.Carbohydrate Polymers|September 10, 2022
Unusual gelation behavior of low-acetyl gellan under microwave field: Changes in rheological and hydration propertiesTiantian Chen, Yejun Wu, Fei Liu, et al.International Journal of Biological Macromolecules|September 25, 2016
Effects of the components in rice flour on thermal radical generation under microwave irradiationLufen Lin, Luelue Huang, Daming Fan, et al.Pageof 11