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Food Chemistry|June 15, 2025
Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristicsJixiang Hua, Yifan Tao, Xidong Jiao, et al.Carbohydrate Polymers|February 13, 2013
Structural variation of rice starch in response to temperature during microwave heating before gelatinisationDaming Fan, Liyun Wang, Shenyan Ma, et al.Food Chemistry|February 1, 2024
Unraveling the binding mechanisms of transglutaminase and substrate subjected to microwaves: Molecular docking and molecular dynamic simulationsYuan Tao, Jiawei Xu, Nana Zhang, et al.European Journal of Cancer (Oxford, England : 1990)|October 7, 2016
6-C-(E-phenylethenyl)naringenin induces cell growth inhibition and cytoprotective autophagy in colon cancer cellsYueliang Zhao, Daming Fan, Beibei Ru, et al.Journal of Fungi (Basel, Switzerland)|June 26, 2024
The Performance and Evolutionary Mechanism of Ganoderma lucidum in Enhancing Selenite Tolerance and BioaccumulationMengmeng Xu, Qi Meng, Song Zhu, et al.Food Chemistry|February 13, 2019
Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiationHongwei Cao, Xidong Jiao, Daming Fan, et al.Journal of the Science of Food and Agriculture|January 15, 2021
Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanismXidong Jiao, Ruihua Su, Huaping Zhu, et al.Food Chemistry|April 24, 2021
Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gelQian Wang, Xidong Jiao, Bowen Yan, et al.Food Chemistry|July 17, 2025
Processing suitability of three tilapia species as alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling propertiesHao Zou, Xidong Jiao, Yifan Tao, et al.Food Chemistry|August 29, 2024
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breastBowen Wang, Xing Chen, Bowen Yan, et al.Pageof 11