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Hui Hong

Showing results (311-320 of 725) with videos related to

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Molecules (Basel, Switzerland)|December 11, 2025
Systematic Exploration of Small-Molecule Binding via a Large Language Model Trained on Textualized Protein-Ligand InteractionsTaeseob Lee, Heehoon Jung, Ahnjae Jung, et al.
Food Chemistry|July 20, 2024
Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal propertiesYajin Zhang, Shanbai Xiong, Tao Yin, et al.
Food Chemistry|September 6, 2023
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storageSong Gao, Shuai Zhuang, Longteng Zhang, et al.
International Journal of Biological Macromolecules|October 31, 2024
Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticlesYongkang Lv, Ge Shi, Zengtao Ji, et al.
Food Chemistry|November 6, 2024
Quantitative analysis of 4-hydroxy-2-nonenal (HNE) in fish muscle by high-performance liquid chromatography with pre-column derivatization using (2,4-dinitrophenyl)-hydrazineRuifang Feng, Xin Xiong, Peipei Dou, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteinsYueyue Liu, Longteng Zhang, Song Gao, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE<sup>-/-</sup> mice fed a Western dietKai Wang, Zixin Fu, Xiaoyi Li, et al.
Food Chemistry|November 29, 2022
Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12Huijuan Zhang, Xinrou Huang, Yan Zhang, et al.
Journal of Food Science and Technology|July 23, 2021
Purification and characterization of antioxidant peptides from yak (<i>Bos grunniens</i>) bone hydrolysates and evaluation of cellular antioxidant activityXiaohui Sun, Kai Wang, Song Gao, et al.
Food Chemistry|June 9, 2019
Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanismsLongteng Zhang, Yuqi Zhang, Shiliang Jia, et al.
Pageof 73

Showing results (311-320 of 725) with videos related to

Sort By:
Pageof 73
Molecules (Basel, Switzerland)|December 11, 2025
Systematic Exploration of Small-Molecule Binding via a Large Language Model Trained on Textualized Protein-Ligand InteractionsTaeseob Lee, Heehoon Jung, Ahnjae Jung, et al.
Food Chemistry|July 20, 2024
Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal propertiesYajin Zhang, Shanbai Xiong, Tao Yin, et al.
Food Chemistry|September 6, 2023
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storageSong Gao, Shuai Zhuang, Longteng Zhang, et al.
International Journal of Biological Macromolecules|October 31, 2024
Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticlesYongkang Lv, Ge Shi, Zengtao Ji, et al.
Food Chemistry|November 6, 2024
Quantitative analysis of 4-hydroxy-2-nonenal (HNE) in fish muscle by high-performance liquid chromatography with pre-column derivatization using (2,4-dinitrophenyl)-hydrazineRuifang Feng, Xin Xiong, Peipei Dou, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteinsYueyue Liu, Longteng Zhang, Song Gao, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE<sup>-/-</sup> mice fed a Western dietKai Wang, Zixin Fu, Xiaoyi Li, et al.
Food Chemistry|November 29, 2022
Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12Huijuan Zhang, Xinrou Huang, Yan Zhang, et al.
Journal of Food Science and Technology|July 23, 2021
Purification and characterization of antioxidant peptides from yak (<i>Bos grunniens</i>) bone hydrolysates and evaluation of cellular antioxidant activityXiaohui Sun, Kai Wang, Song Gao, et al.
Food Chemistry|June 9, 2019
Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanismsLongteng Zhang, Yuqi Zhang, Shiliang Jia, et al.
Pageof 73