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Ultrasonics Sonochemistry|June 1, 2024
Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approachesYufeng Li, Jinsong Wang, Qiao-Hui Zeng, et al.
Food Chemistry|January 16, 2022
Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimpsZhiyun Peng, Yufeng Li, Lijun Tan, et al.
Food Chemistry|January 22, 2022
Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutinYufeng Li, Zhiyun Peng, Lijun Tan, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
The soluble recombinant N-terminal domain of HMW 1Dx5 and its aggregation behaviorJing Jing Wang, Guang-Yi Liu, Guang Liu, et al.
Ultrasonics Sonochemistry|October 30, 2020
Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteinsYufeng Li, Qiao-Hui Zeng, Guang Liu, et al.
Food Chemistry|July 25, 2016
Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat doughJing Jing Wang, Guang Liu, Yan-Bo Huang, et al.
Journal of Agricultural and Food Chemistry|July 11, 2017
Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough FunctionalityJing Jing Wang, Guang Liu, Yan-Bo Huang, et al.
Fish Physiology and Biochemistry|August 6, 2013
HIRA is essential for the development of gibel carpMeng-Yu Wang, Qiu-Hong Guo, Xin-Zheng Du, et al.
Food & Function|October 24, 2013
Antioxidant and anticomplement functions of flavonoids extracted from Penthorum chinense PurshQiao-Hui Zeng, Xue-Wu Zhang, Xi-Lin Xu, et al.
Food Chemistry|July 14, 2020
Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing qualityNian Du, Zhen-Cheng Wei, Yuan-Yuan Deng, et al.
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