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International Journal of Biological Macromolecules|April 17, 2021
Internal cavity amplification of shell-like ferritin regulated with the change of the secondary and tertiary structure induced by PEF technologyShuyu Zhang, Yinli Li, Zhijie Bao, et al.Food Chemistry|February 20, 2026
Pulsed electric field technology as a strategy for achieving the synergistic effect of enhancing the safety and flavor quality of egg yolk liquidLiu Dong, Enhui Ma, Xinqing Lu, et al.Foods (Basel, Switzerland)|May 4, 2026
Characterizing the Flavor Profile and Metabolite Discrepancies of Scallion Braised Sea Cucumber Body Wall by Flavoromics and Widely Targeted MetabolomicsXinran Li, Jiahui Song, Enhui Ma, et al.Journal of Food Science|June 19, 2026
Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber FoodsQiang Geng, Enhui Ma, Songyi Lin, et al.Foods (Basel, Switzerland)|February 13, 2025
Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg YolkJunze Yuan, Songyi Lin, Kun Liu, et al.Journal of Agricultural and Food Chemistry|June 30, 2023
Mechanism of Targeted Regulation of Ovalbumin Epitopes by Pulsed Electric Field-Assisted Alcalase TreatmentYinli Li, Jie Ding, Liu Dong, et al.Journal of Agricultural and Food Chemistry|January 6, 2022
Sea Cucumber-Derived Peptide Attenuates Scopolamine-Induced Cognitive Impairment by Preventing Hippocampal Cholinergic Dysfunction and Neuronal Cell DeathYue Zhao, Zhiqiang Lu, Xiaomeng Xu, et al.Journal of Agricultural and Food Chemistry|December 21, 2021
Sea Cucumber Peptides Attenuated the Scopolamine-Induced Memory Impairment in Mice and Rats and the Underlying MechanismZhiqiang Lu, Xiaomeng Xu, Dongmei Li, et al.Food & Function|August 22, 2019
Evaluation and structure-activity relationship analysis of antioxidant shrimp peptidesDan Wu, Na Sun, Jie Ding, et al.Food Chemistry|August 21, 2022
Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with AlcalaseJie Ding, Liu Dong, Pengfei Jiang, et al.Pageof 22