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Food Chemistry|November 11, 2022
Screening and characterization of a novel antifreeze peptide from silver carp muscle hydrolysateMeili Cui, Jialei Li, Jun Li, et al.
International Journal of Biological Macromolecules|May 22, 2026
Structure-digestibility modulation of wheat starch in moisture-controlled heat-treated flour and its functional implications in steamed sponge cakeShuang Li, Yan Cheng, Shuiping Su, et al.
Journal of Agricultural and Food Chemistry|February 19, 2026
Antifreeze Peptides Derived from Silver Carp Parvalbumin: Dual Mechanisms of Ice Inhibition and Membrane Stabilization for Superior Yeast CryopreservationQian Ma, Yuting Fu, Chengzhi Yuan, et al.
Journal of Medical Virology|April 16, 2020
Treatment with convalescent plasma for COVID-19 patients in Wuhan, ChinaMingxiang Ye, Dian Fu, Yi Ren, et al.
Current Microbiology|September 30, 2010
The role of β20-β21 loop structure in insecticidal activity of Cry1Ac toxin from Bacillus thuringiensisYuan Lv, Ying Tang, Yunlei Zhang, et al.
Food Chemistry: X|April 20, 2026
Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (<i>Hypophthalmichthys molitrix</i>) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradationYuan Peng, Dan Ouyang, Mingli Tian, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice systemXiayin Ma, Bingqian Zhou, Lina Jiang, et al.
Food Chemistry|August 18, 2023
Component stabilizing mechanism of membrane-separated hydrolysates on frozen surimiYueying Zhai, Wanqi Peng, Wei Luo, et al.
Analytical Methods : Advancing Methods and Applications|November 11, 2021
A high performance Pb(II) electrochemical sensor based on spherical CuS nanoparticle anchored g-C<sub>3</sub>N<sub>4</sub>Jingheng Ning, Jiaqian Wei, Shouen Huang, et al.
Food Chemistry|July 22, 2023
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaClXiaole Xiang, Le Chen, Shiqin Dong, et al.
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