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Food Science & Nutrition|June 12, 2025
Exploring the Effects of Novel Food Processing Methods on Food Proteins: A ReviewShuai Wei, Anand Kumar, Gebremichael Gebremedhin Hailu, et al.
Food & Function|January 27, 2022
Tilapia skin peptides restore cyclophosphamide-induced premature ovarian failure via inhibiting oxidative stress and apoptosis in miceYun-Tao Zhao, Haowen Yin, Chuanyin Hu, et al.
Food Chemistry|June 10, 2026
Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsionsYanmo Pan, Yumin Niu, Shucheng Liu, et al.
Foods (Basel, Switzerland)|March 11, 2023
Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon DioxideWeiwen Duan, Hui Qiu, Kyi Kyi Htwe, et al.
Food Chemistry|September 7, 2023
A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interactionKaixing Cheng, Yanmo Pan, Zongyuan Han, et al.
Food Chemistry|May 11, 2026
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)Jieqian Zhou, Kyi Kyi Htwe, Yantao Yin, et al.
Biosensors & Bioelectronics|May 20, 2026
Rational design of a genetically encoded fluorescent biosensor for real-time and bidirectional detection of μ-opioid receptor signalingRen Ren, Xiao Wang, Shiyun Tang, et al.
The Review of Scientific Instruments|October 17, 2024
A rapid compression large-volume press with a high pressure jump above 10 GPa within millisecondsKuo Hu, Ran Liu, Shucheng Liu, et al.
Organic Letters|July 12, 2024
From Lignin to Value-Added Pharmaceutical Intermediates Based on a Benzylic Oxidation Method with O2Heng Zhang, Mengying Liu, Zhehui Zhang, et al.
Journal of the Science of Food and Agriculture|April 1, 2026
Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimiYantao Yin, Yu Liu, Jiaqi Lu, et al.
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