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Food Chemistry: X|June 11, 2025
Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structureHang Li, Maolin Tu, Zhen Wu, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2023
Nanocoating of lactic acid bacteria: properties, protection mechanisms, and future trendsQing Fan, Xiaoqun Zeng, Zhen Wu, et al.
Nutrients|January 12, 2021
Iron Deficiency Reprograms Phosphorylation Signaling and Reduces O-GlcNAc Pathways in Neuronal CellsLuke N Erber, Ang Luo, Yao Gong, et al.
Colloids and Surfaces. B, Biointerfaces|May 5, 2017
Hydroxyapatite nanorod and microsphere functionalized with bioactive lactoferrin as a new biomaterial for enhancement bone regenerationPujie Shi, Qun Wang, Cuiping Yu, et al.
Food & Function|August 22, 2019
Bone formation activity of an osteogenic dodecapeptide from blue mussels (Mytilus edulis)Zhe Xu, Hui Chen, Fengjiao Fan, et al.
Food Chemistry|April 18, 2025
Production of bioactive peptides by high-voltage pulsed electric field: Protein extraction, mechanism, research status and collaborative applicationZeyuan Kang, Zhicheng Wang, Jingjing Wang, et al.
Food & Function|October 8, 2025
Probiotics as functional food ingredients for interventions in hyperlipidemia during pregnancy: applications, mechanisms, impacts and challengesYuxin Wang, Jingjing Wang, Xiaojiao Zheng, et al.
Journal of the Science of Food and Agriculture|March 7, 2024
New clues for postbiotics to improve host health: a review from the perspective of function and mechanismsRuonan Yan, Xiaoqun Zeng, Jiamin Shen, et al.
Microorganisms|April 27, 2024
Elimination of Pathogen Biofilms via Postbiotics from Lactic Acid Bacteria: A Promising Method in Food and BiomedicineJiahao Che, Jingjing Shi, Chenguang Fang, et al.
Foods (Basel, Switzerland)|June 28, 2023
Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish MackerelZhe Xu, Jiale Chang, Jiamin Zhou, et al.
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