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Journal of the Science of Food and Agriculture|January 10, 2012
Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysateDayong Zhou, Lei Qin, Beiwei Zhu, et al.
Journal of Food Science|December 29, 2018
Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body WallXiuping Dong, Wentao Liu, Xue Song, et al.
Food Chemistry: X|February 23, 2026
Label-free quantitative proteomics analysis of sea cucumber (<i>Apostichopus japonicus</i>) from different origins using data-independent acquisition mass spectrometryQiong Wu, Xiliang Yu, Shiwei Wan, et al.
International Journal of Biological Macromolecules|August 21, 2025
Enhancing polysaccharide release rate from sea cucumber powder by ultrafine milling: Improving ability to interfere with atherosclerosisZheming Wang, Houde Cai, Mingying Yuan, et al.
Food Chemistry: X|May 15, 2023
pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cakeYu Liu, Zhifeng Tan, Yizhen Huang, et al.
Journal of Agricultural and Food Chemistry|April 7, 2023
Nanoencapsulation Motivates the High Inhibitive Ability of Fucoxanthin on H<sub>2</sub>O<sub>2</sub>-Induced Human Hepatocyte Cell Line (L02) Apoptosis via Regulating Lipid Metabolism HomeostasisChunyan Wang, Ying Bai, Wei Yin, et al.
Food Chemistry: X|July 9, 2024
Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storageLin Zhang, Lin Han, Jinye Yang, et al.
Food Chemistry|April 11, 2024
Polyphenol oxidase mediates (-)-epigallocatechin gallate to inhibit endogenous cathepsin activity in Apostichopus japonicusYicheng Guo, Yu Ming, Kailing Sun, et al.
Food Chemistry|September 15, 2024
A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methodsJuncai Tu, Shenghai Liu, Yuxuan Liang, et al.
Food Chemistry|April 23, 2025
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)Xuan Yuan, Dongcheng Li, Peiying Shi, et al.
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