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Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.Food Chemistry|August 13, 2022
Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatmentDan Yuan, Feibai Zhou, Zhicheng Niu, et al.Journal of Agricultural and Food Chemistry|November 21, 2025
The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in PondWeiping Zhang, Jing Zeng, Mingtao Huang, et al.Food & Function|June 20, 2025
Protective effects of Katsuwonus pelamis hydrolysates against renal injury: Val-Lys as a potent renoprotective peptideYing Cheng, Mingjie Zhou, Zishan Hong, et al.Food Chemistry|February 28, 2026
Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of glutinous rice starch with hydroxypropyl starchLu Huang, Siyuan Shao, Yilin Liang, et al.Journal of Agricultural and Food Chemistry|February 7, 2025
Differential Mechanisms of Soybean-Derived ACE2-Activating Peptides IVPQ and IAVPT in ACE2-Mediated Endothelial ProtectionMinzhi Zhou, Tianyuan Song, Mingtao Huang, et al.RSC Advances|May 6, 2022
Preparation, structure identification and the anti-photoaging activity of peptide fraction OP-Ia from Ostrea rivularisYuhui Ye, Lijun You, Qihui Deng, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sourcesYunzi Feng, Weiyu Wu, Tao Chen, et al.International Journal of Biological Macromolecules|September 13, 2022
Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoidsYu Ke, Chunyang Geng, Lianzhu Lin, et al.Food Chemistry|August 2, 2018
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsionMouming Zhao, Ming Jiao, Feibai Zhou, et al.Pageof 40