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Food Chemistry|July 2, 2022
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean proteinZhaojun Zheng, Jiaxin Li, Yin Chen, et al.Food Research International (Ottawa, Ont.)|December 8, 2020
Gut microbiota-derived trimethylamine-N-oxide: A bridge between dietary fatty acid and cardiovascular disease?Mengxue He, Chin-Ping Tan, Yong-Jiang Xu, et al.Foods (Basel, Switzerland)|November 26, 2022
Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after InteresterificationHoubin Gao, Wei Gao, Xiaomin Yang, et al.Food Chemistry|August 3, 2017
Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying processXiaodan Li, Jinwei Li, Yong Wang, et al.Life Sciences|July 25, 2022
Sinapine improves LPS-induced oxidative stress in hepatocytes by down-regulating MCJ protein expressionYoudong Li, Yong-Jiang Xu, Chin Ping Tan, et al.Food Chemistry|July 31, 2022
Effects of proteins on emulsion stability: The role of proteins at the oil-water interfaceMi Zhang, Liuping Fan, Yuanfa Liu, et al.International Journal of Biological Macromolecules|March 5, 2019
Sodium alginate/feather keratin-g-allyloxy polyethylene glycol composite phase change fiberXueyong Gong, Guangyao Dang, Jing Guo, et al.International Journal of Biological Macromolecules|December 25, 2012
Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv. JunzaoJinwei Li, Lianzhong Ai, Qin Yang, et al.Food Research International (Ottawa, Ont.)|January 3, 2019
Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins systemXiang Li, Yiming Feng, Sharon Ting, et al.Journal of Agricultural and Food Chemistry|May 8, 2018
Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 CellsYing Liu, Yajun Cheng, Jinwei Li, et al.Pageof 24