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Food Chemistry|July 28, 2015
Macroporous resin purification of peptides with umami taste from soy sauceMingzhu Zhuang, Mouming Zhao, Lianzhu Lin, et al.International Journal of Biological Macromolecules|May 4, 2024
Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturationYue Gu, Rong Xu, Tongxun Liu, et al.Journal of Agricultural and Food Chemistry|August 5, 2014
Identification of bioactive metabolites dihydrocanadensolide, Kojic acid, and vanillic acid in soy sauce using GC-MS, NMR spectroscopy, and single-crystal X-ray diffractionYing Li, Zi Teng, Kirk L Parkin, et al.International Journal of Biological Macromolecules|November 22, 2021
Comparative study on the structural characterization and α-glucosidase inhibitory activity of polysaccharide fractions extracted from Sargassum fusiforme at different pH conditionsQianwen Zheng, Rui-Bo Jia, Zhi-Rong Ou, et al.Food Chemistry|November 5, 2025
Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins prepared from walnut meal: Effects of extraction and isolation methodsYihan Mu, Xueying Song, Siliang Wu, et al.International Journal of Biological Macromolecules|November 13, 2019
Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic ratsRui-Bo Jia, Juan Wu, Zhao-Rong Li, et al.Food Research International (Ottawa, Ont.)|January 9, 2026
Both gelation properties and digestibility of mung bean starch are differentially affected by soluble and insoluble dietary fiberYue Gu, Rong Xu, David Julian McClements, et al.Food & Function|July 28, 2020
Antidiabetic effects and underlying mechanisms of anti-digestive dietary polysaccharides from Sargassum fusiforme in ratsRui-Bo Jia, Zhao-Rong Li, Juan Wu, et al.Food & Function|June 17, 2024
Musculus senhousei peptides alleviated alcoholic liver injury via the gut-liver axisChuqiao Xiao, Ruibo Jia, Xiang-Guang Li, et al.Food Chemistry|March 1, 2021
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsionTiantian Zhao, Lin Huang, Donghui Luo, et al.Pageof 41