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Food Chemistry|May 23, 2017
Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibitionPeiyu Xue, Yue Zhao, Chengrong Wen, et al.Journal of the Science of Food and Agriculture|December 14, 2011
Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric fieldSongyi Lin, Yang Guo, Qi You, et al.Food Research International (Ottawa, Ont.)|February 2, 2018
Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storageSongyi Lin, Ruiwen Yang, Sheng Cheng, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural propertiesYong Li, Xiyue Zhang, Yu Zhao, et al.Journal of Agricultural and Food Chemistry|June 9, 2023
Corn Silk Flavonoids Ameliorate Hyperuricemia via PI3K/AKT/NF-κB PathwayXizhu Wang, Liu Dong, Yifei Dong, et al.Foods (Basel, Switzerland)|March 14, 2026
Gut-Brain Metabolic Remodeling Mediates the Neuroprotective Effects of Combined Shrimp and Corn Peptides in Scopolamine-Induced Cognitive ImpairmentXiaomeng Xu, Ruowen Liu, Enhui Ma, et al.Journal of Agricultural and Food Chemistry|March 14, 2019
Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure-Activity RelationshipsShuyu Zhang, Rong Liang, Yu Zhao, et al.European Journal of Pharmacology|February 18, 2024
Regulation mechanisms of sea cucumber peptides against scopolamine-induced memory disorder and novel memory-improving peptides identificationZhiqiang Lu, Jingqi Yang, Xiaomeng Xu, et al.Food Chemistry|March 19, 2025
GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powderJiahui Song, Shuyun Chen, Songyi Lin, et al.Food Research International (Ottawa, Ont.)|March 1, 2025
Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanismJunbo Chu, Songyi Lin, Yuxin Xie, et al.Pageof 22