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Food Chemistry|January 16, 2019
In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidationLianzhu Lin, Ming Jiao, Mouming Zhao, et al.Food Chemistry|March 6, 2018
Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidaseLianzhu Lin, Qingyun Yang, Kun Zhao, et al.Journal of Agricultural and Food Chemistry|September 2, 2014
Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative systemFeibai Zhou, Mouming Zhao, Guowan Su, et al.Marine Drugs|May 27, 2022
Theragra chalcogramma Hydrolysates, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Exerts Anti-Photoaging Potential via Targeting MAPK and NF-κB Pathways in SD RatsDefeng Xu, Mouming Zhao, Haisheng Lin, et al.Food Chemistry|July 2, 2019
Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compoundsHui Shen, Mingquan Huang, Mouming Zhao, et al.Critical Reviews in Food Science and Nutrition|April 3, 2023
Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauceZikun Huang, Yunzi Feng, Jing Zeng, et al.Journal of Agricultural and Food Chemistry|February 7, 2023
The Degree of Hydrolysis and Peptide Profile Affect the Anti-Fatigue Activities of Whey Protein Hydrolysates in Promoting Energy Metabolism in Exercise MiceChaoya Zhao, Yurong Gong, Lin Zheng, et al.Food Research International (Ottawa, Ont.)|December 21, 2023
Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foodsHanliang Li, Lianzhu Lin, Yunzi Feng, et al.Food Research International (Ottawa, Ont.)|April 12, 2024
Untargeted metabolomic reveals the changes in muscle metabolites of mice during exercise recovery and the mechanisms of whey protein and whey protein hydrolysate in promoting muscle repairChaoya Zhao, Yurong Gong, Lin Zheng, et al.Food Chemistry|April 3, 2024
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauceYunzi Feng, Jing Zeng, Hongjie Lei, et al.Pageof 40