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Food Chemistry
|
April 5, 2016
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao, et al.
Food Chemistry
|
October 17, 2023
An on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system and its application in separation and identification of antioxidant peptides
Liqi Ai, Lei Liu, Lin Zheng, et al.
Food Chemistry
|
March 1, 2021
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
Tiantian Zhao, Lin Huang, Donghui Luo, et al.
Food Chemistry
|
December 4, 2022
A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysates
Wu Li, Junhong Huang, Lin Zheng, et al.
Food Research International (Ottawa, Ont.)
|
April 19, 2025
Absorption, transport, blood-brain barrier penetration, and neuroprotection of walnut peptides LR and LPI
Shuguang Wang, Yao Tang, Guowan Su, et al.
Food Chemistry
|
December 14, 2020
Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce
Yaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
The effect of mung bean hull dietary fiber on the quality and starch digestion process of pressed mung bean cake
Yue Gu, Rong Xu, David Julian McClements, et al.
Food Chemistry
|
November 3, 2023
Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity
Guowan Su, Jieqiong Chen, Lin Huang, et al.
Food Chemistry
|
December 31, 2025
Corrigendum to "Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition" [Food Chem. 490 (2025) 145132]
Jieqiong Chen, Chunyan Lin, Lijia Yang, et al.
Food Chemistry
|
June 20, 2025
Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition
Jieqiong Chen, Chunyan Lin, Lijia Yang, et al.
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Search research articles
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Showing results (61-70 of 70) with videos related to
Sort By:
Page
of 7
You have reached the last page of results.
This site can display upto 70 results.
Food Chemistry
|
April 5, 2016
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao, et al.
Food Chemistry
|
October 17, 2023
An on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system and its application in separation and identification of antioxidant peptides
Liqi Ai, Lei Liu, Lin Zheng, et al.
Food Chemistry
|
March 1, 2021
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
Tiantian Zhao, Lin Huang, Donghui Luo, et al.
Food Chemistry
|
December 4, 2022
A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysates
Wu Li, Junhong Huang, Lin Zheng, et al.
Food Research International (Ottawa, Ont.)
|
April 19, 2025
Absorption, transport, blood-brain barrier penetration, and neuroprotection of walnut peptides LR and LPI
Shuguang Wang, Yao Tang, Guowan Su, et al.
Food Chemistry
|
December 14, 2020
Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce
Yaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
The effect of mung bean hull dietary fiber on the quality and starch digestion process of pressed mung bean cake
Yue Gu, Rong Xu, David Julian McClements, et al.
Food Chemistry
|
November 3, 2023
Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity
Guowan Su, Jieqiong Chen, Lin Huang, et al.
Food Chemistry
|
December 31, 2025
Corrigendum to "Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition" [Food Chem. 490 (2025) 145132]
Jieqiong Chen, Chunyan Lin, Lijia Yang, et al.
Food Chemistry
|
June 20, 2025
Influence of catechin-PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition
Jieqiong Chen, Chunyan Lin, Lijia Yang, et al.
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of 7