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Food Research International (Ottawa, Ont.)|November 21, 2023
Properties of texturized protein and performance of different protein sources in the extrusion process: A reviewTianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Virology|February 15, 2016
Structural and functional characterization of EIAV gp45 fusion peptide proximal region and asparagine-rich layerLiangwei Duan, Jiansen Du, Xuefeng Wang, et al.
Journal of Food Biochemistry|June 16, 2020
Soybean protein-derived peptides inhibit inflammation in LPS-induced RAW264.7 macrophages via the suppression of TLR4-mediated MAPK-JNK and NF-kappa B activationGuofu Yi, He Li, Menglan Liu, et al.
Food Chemistry|November 11, 2022
Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysateHaochun Zhou, Bushra Safdar, He Li, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Rheological and Tribological characteristics of soy-whey dual-protein gels with whey protein microparticle incorporationMengya Sun, Wenyan Tan, Zhihua Pang, et al.
Nutrients|September 9, 2023
<i>Auricularia auricula</i> Peptides Nutritional Supplementation Delays H<sub>2</sub>O<sub>2</sub>-Induced Senescence of HepG2 Cells by Modulation of MAPK/NF-κB Signaling PathwaysQianwen Han, Haiyan Li, Fen Zhao, et al.
Molecular Plant Pathology|July 21, 2023
High-affinity iron uptake is required for optimal Epichloë festucae colonization of Lolium perenne and seed transmissionWei Zhang, Natasha T Forester, Emma R Applegate, et al.
Journal of Immunology (Baltimore, Md. : 1950)|July 9, 2003
Identification of uteroglobin-related protein 1 and macrophage scavenger receptor with collagenous structure as a lung-specific ligand-receptor pairLiang-Hua Bin, Larry D Nielson, Xinqi Liu, et al.
The Journal of Biological Chemistry|August 14, 2013
Structural insight into Golgi membrane stacking by GRASP65 and GRASP55 proteinsYanbin Feng, Wenying Yu, Xinxin Li, et al.
Journal of Food Science|September 27, 2025
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor SubstancesTianyu Zhang, Lingyu Yang, Xiangquan Zeng, et al.
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