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Journal of the Science of Food and Agriculture|June 10, 2023
Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsionsYongjian Cai, Lihua Huang, Qiangzhong Zhao, et al.
Food & Function|July 5, 2022
The potential mechanisms of Macrocystis pyrifera polysaccharides mitigating type 2 diabetes in ratsRui-Bo Jia, Zhao-Rong Li, Lianzhu Lin, et al.
Food Chemistry|April 9, 2013
Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyaninsChun Cui, Shaomin Zhang, Lijun You, et al.
Food & Function|November 7, 2019
The memory improving effects of round scad (Decapterus maruadsi) hydrolysates on sleep deprivation-induced memory deficits in rats via antioxidant and neurotrophic pathwaysQi Zhang, Guowan Su, Tiantian Zhao, et al.
Food Chemistry|September 26, 2022
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentrationXuelian Jing, Yongjian Cai, Tongxun Liu, et al.
Journal of Agricultural and Food Chemistry|September 13, 2022
Arginine-Containing Peptides Derived from Walnut Protein Against Cognitive and Memory Impairment in Scopolamine-Induced Zebrafish: Design, Release, and NeuroprotectionShuguang Wang, Guowan Su, Jiangping Fan, et al.
Food Chemistry: X|April 3, 2023
Application of electronic tongue in umami detection and soy sauce refining processJianan Zhang, Xuechen Zhao, Lufang Li, et al.
Molecules (Basel, Switzerland)|July 2, 2014
Bioactive profiles, antioxidant activities, nitrite scavenging capacities and protective effects on H2O2-injured PC12 cells of Glycyrrhiza glabra L. leaf and root extractsYi Dong, Mouming Zhao, Tiantian Zhao, et al.
Soft Matter|May 25, 2023
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okaraLihua Huang, Yongjian Cai, Jiaqi Su, et al.
Food Chemistry|November 11, 2022
Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausagesLi Jiang, Yingchun Mu, Wei Su, et al.
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