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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 4, 2012
Chemical and cellular antioxidant activity of two novel peptides designed based on glutathione structureLongjian Gu, Mouming Zhao, Wenzhi Li, et al.Food & Function|November 15, 2024
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptorYuanyuan Ai, Yun Niu, Yingrun Fan, et al.Food Research International (Ottawa, Ont.)|January 9, 2026
Elucidation of the diverse molecular signatures and transformation pathways of flavor metabolites in age-stratified citri reticulatae pericarpium (ChenPi) and their enzymatic hydrolysates: A perspective from the flavor spaceSiliang Wu, Xueying Song, Guochang Huo, et al.Journal of Food Science|July 3, 2019
Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 CellsDongrui Zhao, Yunsong Jiang, Jinyuan Sun, et al.Applied Biochemistry and Biotechnology|August 20, 2016
Overproduction, Purification and Characterization of Adenylate Deaminase from Aspergillus oryzaeShubo Li, Yi Qian, Yunlong Liang, et al.Biomolecules|January 21, 2023
Expression of a Salt-Tolerant Pseudolysin in Yeast for Efficient Protein Hydrolysis under High-Salt ConditionsXiufang Liu, Qian Lu, Han Xiao, et al.Journal of the Science of Food and Agriculture|May 27, 2022
Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcelluloseYongjian Cai, Di Zeng, Lihua Huang, et al.Foods (Basel, Switzerland)|May 14, 2022
Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped CreamsYongchao Zeng, Di Zeng, Tongxun Liu, et al.Food Chemistry|January 16, 2014
Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsionsQiangzhong Zhao, Daolin Liu, Zhao Long, et al.Food Chemistry|February 9, 2023
Characterizations of food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion and its benefits on solubility, dispersity and biotransformation of ellagic acidZhao-Rong Li, Rui-Bo Jia, Xueyuan Cai, et al.Pageof 40