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Journal of Texture Studies|February 14, 2020
Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiationBaoyu He, Yixin Shi, Meiran Jin, et al.
Carbohydrate Polymers|April 3, 2013
Stimulation of lymphocyte proliferation by oyster glycogen sulfated at C-6 positionJingfeng Yang, Beiwei Zhu, Jie Zheng, et al.
Journal of Food Science|November 26, 2024
Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printingWeiping Zhao, Jiaqi Liu, Yue Wang, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)Baoshang Fu, Yiqian Wang, Xuhui Huang, et al.
Food Chemistry|February 14, 2025
Modifying yellowfin tuna myofibrillar proteins under ultra-high pressure auxiliary heat treatment: Impact on the conformation, gel properties and digestive characteristicsZhifeng Tan, Xiaoqing Yang, Weiping Zhao, et al.
Food Chemistry|February 1, 2024
Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gelsZhifeng Tan, Xiaoqing Yang, Zheming Wang, et al.
Food Chemistry|December 19, 2024
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gelsShenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry|April 3, 2020
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar proteinJinfeng Pan, Hongliang Lian, Hui Jia, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 26, 2013
Mussel oligopeptides ameliorate cognition deficit and attenuate brain senescence in D-galactose-induced aging miceYue Zhou, Ying Dong, Qinggang Xu, et al.
International Journal of Biological Macromolecules|June 22, 2024
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurtYing Bai, Shan Jiang, Yujiao Wang, et al.
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