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Jing-Jing Fu

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Carbohydrate Polymers|November 30, 2025

Impact of carboxymethyl cellulose on the gelation and digestive characteristics of myofibrillar protein and its application for encapsulation of puerarinQiao-Bo Zhang, Shi-Meng Liang, Yan-Wei Yuan, et al.

Food Research International (Ottawa, Ont.)|March 12, 2026

Synergistic inhibition of advanced glycation end products and enhancement of flavor by the combination of oligomeric proanthocyanidins and glycated yeast proteinsJing-Jing Fu, Bo-Wen Ru, Qi-Cheng Zhang, et al.

Journal of the Science of Food and Agriculture|January 9, 2023

Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained from the Maillard reaction by ultrasound-assisted wet heating in a natural deep eutectic solvents systemShao-Tian Ren, Jing-Jing Fu, Fan-Yu He, et al.

Food Chemistry|December 9, 2022

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heatingDan-Li Jin, Jian-Ling Wei, Fan-Yu He, et al.

Journal of the Science of Food and Agriculture|July 26, 2024

Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysatesFan-Yu He, Xing-Tong Zhu, Hui Liu, et al.

Zhonghua Shi Yan He Lin Chuang Bing Du Xue Za Zhi = Zhonghua Shiyan He Linchuang Bingduxue Zazhi = Chinese Journal of Experimental and Clinical Virology|July 20, 2005

[Expression in Pichia pastoris, fermentation and purification of HIV-1 CN54 Gag antigen]Yan-ling Hao, Min-qiang Ma, Jing-jing Fu, et al.

Food Chemistry|September 5, 2024

Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)Yan-Wei Yuan, Yu-Ting Liu, Xing-Tong Zhu, et al.

Carbohydrate Polymers|March 14, 2026

Dual-crosslinked polysaccharide microspheres via glycated collagen and sodium alginate/chitosan for intestine targeted delivery of curcumin in ulcerative colitis treatmentJing-Jing Fu, Si-Yi Mei, Yong-Qiang Chen, et al.

Applied and Environmental Microbiology|August 3, 2014

ApnI, a transmembrane protein responsible for subtilomycin immunity, unveils a novel model for lantibiotic immunityYun Deng, Cong-Zhi Li, Yi-Guang Zhu, et al.

Food Chemistry|June 29, 2026

Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compoundsHui Liu, Tai-Yu Li, Wei-Yi Xu, et al.

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Search research articles

Showing results (41-50 of 55) with videos related to

Sort By:

Pageof 6

Carbohydrate Polymers|November 30, 2025

Food Research International (Ottawa, Ont.)|March 12, 2026

Journal of the Science of Food and Agriculture|January 9, 2023

Food Chemistry|December 9, 2022

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heatingDan-Li Jin, Jian-Ling Wei, Fan-Yu He, et al.

Journal of the Science of Food and Agriculture|July 26, 2024

Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysatesFan-Yu He, Xing-Tong Zhu, Hui Liu, et al.

Zhonghua Shi Yan He Lin Chuang Bing Du Xue Za Zhi = Zhonghua Shiyan He Linchuang Bingduxue Zazhi = Chinese Journal of Experimental and Clinical Virology|July 20, 2005

[Expression in Pichia pastoris, fermentation and purification of HIV-1 CN54 Gag antigen]Yan-ling Hao, Min-qiang Ma, Jing-jing Fu, et al.

Food Chemistry|September 5, 2024

Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)Yan-Wei Yuan, Yu-Ting Liu, Xing-Tong Zhu, et al.

Carbohydrate Polymers|March 14, 2026

Applied and Environmental Microbiology|August 3, 2014

ApnI, a transmembrane protein responsible for subtilomycin immunity, unveils a novel model for lantibiotic immunityYun Deng, Cong-Zhi Li, Yi-Guang Zhu, et al.

Food Chemistry|June 29, 2026

Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compoundsHui Liu, Tai-Yu Li, Wei-Yi Xu, et al.

Pageof 6