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Food Science and Biotechnology|June 20, 2022
Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophagesJingjing Diao, Xue Miao, Hongsheng Chen
Frontiers in Nutrition|July 3, 2023
Recent advances in exploring and exploiting soybean functional peptides-a reviewYongsheng Zhu, Gang Chen, Jingjing Diao, et al.
Journal of Food Science|August 27, 2019
Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF-κB Pathway in Lipopolysaccharide-Stimulated RAW 264.7 MacrophagesJingjing Diao, Zhiping Chi, Zengwang Guo, et al.
Foods (Basel, Switzerland)|April 15, 2025
Exploration of Pea Protein Isolate-Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the InterfaceJingru Sun, Xiyuan Yang, Jingjing Diao, et al.
Food Science & Nutrition|November 16, 2023
Restoration and preservation effects of mung bean antioxidant peptides on H<sub>2</sub>O<sub>2</sub>-induced WRL-68 cells via Keap1-Nrf2 pathwayXue Miao, Xin Liu, Hongsheng Chen, et al.
Foods (Basel, Switzerland)|August 12, 2023
Effects of Heat Treatment on the Structural and Functional Properties of <i>Phaseolus vulgaris</i> L. ProteinChaoyang Li, Yachao Tian, Caihua Liu, et al.
Food Chemistry: X|December 25, 2023
Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressDeyin Pan, Jinming Ma, Jingjing Diao, et al.
Frontiers in Nutrition|August 22, 2022
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodlesJingjing Diao, Yang Tao, Hongsheng Chen, et al.
Meat Science|September 5, 2015
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar proteinHongsheng Chen, Jingjing Diao, Yuanyuan Li, et al.
Foods (Basel, Switzerland)|July 9, 2022
The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar ProteinJinming Ma, Deyin Pan, Ying Dong, et al.
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