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Food Research International (Ottawa, Ont.)
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November 1, 2025
Synergistic induction of molten globule-like structures by sonication with chemical stabilizers for high-quality lamb liver protein extraction
Han Peng, Xinze Li, Changyu Zhou, et al.
Food Chemistry
|
December 4, 2024
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles
Xiaoyu Han, Yang Li, Ying Wang, et al.
Food Research International (Ottawa, Ont.)
|
June 14, 2024
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
Wenfang Dai, Aiyue Xiang, Daodong Pan, et al.
Food Chemistry
|
November 6, 2025
EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship
Xinyu Kou, Jiahao Bie, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)
|
March 27, 2026
The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham
Xin Du, Juanjuan Du, Ying Wang, et al.
Food Chemistry
|
May 8, 2026
Combining ultra-high pressure with propylene glycol and trehalose to inhibit co-elution of off-flavor components during liver protein extraction
Han Peng, Xinze Li, Qianchen Yang, et al.
Meat Science
|
March 31, 2026
Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening
Miao Ding, Juanjuan Du, Ying Wang, et al.
Carbohydrate Polymers
|
July 30, 2025
Conformational evolution of protein fractions in chitosan-whey protein isolate coacervates as influenced by molecular weight of ligands for modulating pickering particle features
Wei Wang, Yuanrong Zheng, Xinze Li, et al.
Journal of Agricultural and Food Chemistry
|
September 19, 2025
Processing-Microstructure-Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure
Han Peng, Qianchen Yang, Changyu Zhou, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2018
<sup>1</sup>H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams
Jian Zhang, Yangfang Ye, Yangying Sun, et al.
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of 18
Search research articles
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Showing results (131-140 of 172) with videos related to
Sort By:
Page
of 18
Food Research International (Ottawa, Ont.)
|
November 1, 2025
Synergistic induction of molten globule-like structures by sonication with chemical stabilizers for high-quality lamb liver protein extraction
Han Peng, Xinze Li, Changyu Zhou, et al.
Food Chemistry
|
December 4, 2024
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles
Xiaoyu Han, Yang Li, Ying Wang, et al.
Food Research International (Ottawa, Ont.)
|
June 14, 2024
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
Wenfang Dai, Aiyue Xiang, Daodong Pan, et al.
Food Chemistry
|
November 6, 2025
EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship
Xinyu Kou, Jiahao Bie, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)
|
March 27, 2026
The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham
Xin Du, Juanjuan Du, Ying Wang, et al.
Food Chemistry
|
May 8, 2026
Combining ultra-high pressure with propylene glycol and trehalose to inhibit co-elution of off-flavor components during liver protein extraction
Han Peng, Xinze Li, Qianchen Yang, et al.
Meat Science
|
March 31, 2026
Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening
Miao Ding, Juanjuan Du, Ying Wang, et al.
Carbohydrate Polymers
|
July 30, 2025
Conformational evolution of protein fractions in chitosan-whey protein isolate coacervates as influenced by molecular weight of ligands for modulating pickering particle features
Wei Wang, Yuanrong Zheng, Xinze Li, et al.
Journal of Agricultural and Food Chemistry
|
September 19, 2025
Processing-Microstructure-Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure
Han Peng, Qianchen Yang, Changyu Zhou, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2018
<sup>1</sup>H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams
Jian Zhang, Yangfang Ye, Yangying Sun, et al.
Page
of 18