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Food Chemistry|March 29, 2025
Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigationAini Sun, Yaru Li, Fujun Guo, et al.
Journal of Agricultural and Food Chemistry|April 8, 2024
Digestive and Absorptive Properties of the Antarctic Krill Tripeptide Phe-Pro-Phe (FPF) and Its Auxiliary Memory-Enhancing EffectJingqi Yang, Jie Ding, Zhiqiang Lu, et al.
Food Chemistry: X|June 3, 2026
pH-shifting extraction reveals conformation-dependent flavor binding to sea cucumber collagen proteinsXinran Li, Enhui Ma, Qiang Geng, et al.
Food & Function|May 14, 2026
Ultrasonic modulation of amyloid fibrillization in Antarctic krill protein for enhanced iron deliveryJinhui Hu, Xueqing He, Yihan Huang, et al.
Food Chemistry|January 12, 2015
Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activitiesJingbo Liu, Yan Jin, Songyi Lin, et al.
Food & Function|July 14, 2021
Neuroprotective effects of NDEELNK from sea cucumber ovum against scopolamine-induced PC12 cell damage through enhancing energy metabolism and upregulation of the PKA/BDNF/NGF signaling pathwayYue Zhao, Yifei Dong, Qi Ge, et al.
Comprehensive Reviews in Food Science and Food Safety|June 25, 2022
Gastrointestinal fate of food allergens and its relationship with allergenicityNa Sun, Yao Liu, Kexin Liu, et al.
Food Chemistry|April 3, 2025
Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidationJiyu Zhang, Songyi Lin, Sichen Lu, et al.
International Journal of Biological Macromolecules|April 4, 2012
Optimized extraction of calcium malate from eggshell treated by PEF and an absorption assessment in vitroSongyi Lin, Liyan Wang, Gregory Jones, et al.
Journal of Food Science|September 14, 2022
Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cyclesHuayu Diao, Songyi Lin, Dongmei Li, et al.
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