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Journal of Agricultural and Food Chemistry|October 26, 2017
An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium ComplexNa Sun, Ziqi Jin, Dongmei Li, et al.Journal of the Science of Food and Agriculture|November 23, 2021
Effects of different metal ions on the physicochemical properties and microstructure of egg white gelYang Tian, Hetong Jin, Sainan Guo, et al.Journal of Agricultural and Food Chemistry|December 6, 2021
Tricholoma matsutake-Derived Peptides Show Gastroprotective Effects against Ethanol-Induced Acute Gastric InjuryMengqi Li, Renzhi Lv, Xiaomeng Xu, et al.Food Chemistry|January 19, 2016
Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMRSongyi Lin, Shuailing Yang, Xingfang Li, et al.Journal of the Science of Food and Agriculture|August 23, 2016
In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structureRuiwen Yang, Jia Wang, Songyi Lin, et al.Journal of Fluorescence|October 29, 2025
Research on Carbon-Derived Fluorescent Probes for Selective Detection of Oxytetracycline in Shellfish ProductsMing Jiang, Songyi Lin, Xiaoliang Zheng, et al.Food Chemistry|November 7, 2025
Exploration of the multi-dimensional quality deterioration patterns and mechanism analysis of sea urchin gonads during storage at ambient temperatureJiahui Song, Qiang Geng, Yue Tang, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potentialYao Liu, Songyi Lin, Kexin Liu, et al.Journal of Food Biochemistry|August 21, 2019
Variation in the structure and emulsification of egg yolk high-density lipoprotein by lipid peroxideZhijie Bao, Da Kang, Xiaomeng Xu, et al.Food Chemistry|January 28, 2023
Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted MackerelSimin Zhang, Ruichun Wang, Junbo Chu, et al.Pageof 22