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Journal of Agricultural and Food Chemistry|August 20, 2024
Harnessing Protein Hydrolysates and Peptides for Hyperuricemia Management: Insights into Sources, Mechanisms, Techniques, and Future DirectionsXiaoyu Liu, Lei Zhang, Boyin Lai, et al.Foods (Basel, Switzerland)|February 27, 2026
The Role of Methionine in the Formation of Key Aroma Compounds in Microwaved WalnutsYishen Cheng, Yilang Liu, Haonan Zheng, et al.Food Research International (Ottawa, Ont.)|July 6, 2026
Protein-based carriers for food bioactive delivery: gastrointestinal barriers, structural design, and bioavailability-oriented engineeringYiran Qian, Xiaoxi Chang, Chenyan Lv, et al.Food Chemistry|January 24, 2020
Thermal treatment modified the physicochemical properties of recombinant oyster (Crassostrea gigas) ferritinHan Li, Xiaoyi Tan, Xiaoyu Xia, et al.Foods (Basel, Switzerland)|February 25, 2022
The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed MilkYilin Xing, Jiaqi Ma, Qimeng Yao, et al.Foods (Basel, Switzerland)|February 13, 2026
Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH AdjustmentZixuan Du, Zhengyang Jia, Jianyu Yang, et al.Macromolecular Bioscience|September 6, 2024
Metals at the Helm: Revolutionizing Protein Assembly and ApplicationsMaoping Duan, Chenyan Lv, Jiachen Zang, et al.ACS Applied Materials & Interfaces|August 30, 2023
Highly Stretchable, Transparent, and Adhesive Double-Network Hydrogel Dressings Tailored with Fish Gelatin and Glycyrrhizic Acid for Wound HealingJishuai Sun, Mingyang Sun, Jiachen Zang, et al.International Journal of Biological Macromolecules|September 20, 2023
Oyster (Crassostrea gigas) ferritin relieves lead-induced liver oxidative damage via regulating the mitophagyHan Li, Xiaoyu Xia, Shuzhen Cheng, et al.Journal of Agricultural and Food Chemistry|September 12, 2024
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal ProcessingLeying Guan, Ruiyang Ji, Jiachen Zang, et al.Pageof 8