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Food Research International (Ottawa, Ont.)|January 9, 2026
Soy protein isolate-konjac glucomannan hydrogel as a sodium reservoir for flavor modulation and texture enhancement in low-salt Antarctic krill surimiKexin Zhang, Hongting Lei, Tongfei Zhang, et al.
Plant & Cell Physiology|September 26, 2025
Deciphering the biochemical functions and nucleotide sugar donor specificity determinants of dicot GT61 glycosyltransferases involved in xylan substitutionsRuiqin Zhong, Dayong Zhou, Dennis R Phillips, et al.
Food Chemistry|March 22, 2024
Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequenceChengyan Gao, Mantong Zhao, Xinwen Wang, et al.
Journal of the Science of Food and Agriculture|July 6, 2026
Leveraging phosphatidylcholine-alkyl gallate interactions: the role of acyl chain length in governing the two-step release of gallic acidXu Guo, Jinghan Yu, Qian Wang, et al.
Food Chemistry|January 26, 2025
Mechanisms of epigallocatechin-3-gallate-loaded metal-organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gelZonghan Wang, Yingchen Fan, Ying Luo, et al.
International Journal of Biological Macromolecules|January 4, 2025
Hydrolysis and transport characteristics of starch inclusion complexes with long-chain alkyl gallates: Controlled two-step release of gallic acid and retardation of starch digestionXuan Chen, Xinmiao Wang, Qian Wang, et al.
Scientific Reports|February 18, 2025
The value of contrast-enhanced ultrasound in assessing carotid plaque vulnerability and predicting stroke riskJunjie Cao, Yuqi Zeng, Yang Zhou, et al.
Food Chemistry|July 30, 2024
Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storageNa Li, Yefan Wang, Zhifeng Tan, et al.
Food Chemistry|April 1, 2023
Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrinZonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Chemistry|June 13, 2025
Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perceptionXuening Yu, Guang Li, Xiaoyang Liu, et al.
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