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Journal of Agricultural and Food Chemistry|July 31, 2014
Enhancement of non-heme iron absorption by anchovy (Engraulis japonicus) muscle protein hydrolysate involves a nanoparticle-mediated mechanismHaohao Wu, Suqin Zhu, Mingyong Zeng, et al.Environmental Science & Technology|April 4, 2017
Effects of Atmospheric Water on ·OH-initiated Oxidation of Organophosphate Flame Retardants: A DFT Investigation on TCPPChao Li, Jingwen Chen, Hong-Bin Xie, et al.Journal of Food Science|November 16, 2019
Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi GelsShuwei Tang, Guangxin Feng, Ruichang Gao, et al.Food Chemistry|September 6, 2024
Hypoglycemic peptide preparation from Bacillus subtilis fermented with Pyropia: Identification, molecular docking, and in vivo confirmationGuixin Han, Yuxian Xu, Jiayu Li, et al.International Journal of Biological Macromolecules|January 15, 2025
Crucial role of low molecular weight chondroitin sulfate from hybrid sturgeon cartilage in osteoarthritis improvement: Focusing on apoptosis, systemic inflammation, and intestinal floraYinghuan Jing, Kangyu Wang, Tianxiang Pi, et al.Food Chemistry: X|January 10, 2023
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meatSiyu Qian, Kang Liu, Jinlin Wang, et al.International Journal of Biological Macromolecules|April 24, 2022
Preparation and characterization of chondroitin sulfate from large hybrid sturgeon cartilage by hot-pressure and its effects on acceleration of wound healingKangyu Wang, Kang Liu, Fengchao Zha, et al.Food Chemistry: X|August 12, 2025
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processingGuixin Han, Ke Li, Yong Xue, et al.Food Chemistry|January 13, 2022
Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)Xinxing Xu, Shixue Lu, Xuefei Li, et al.Molecules (Basel, Switzerland)|September 12, 2019
Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster ProteinRunfang Wang, Suisui Jiang, Yujin Li, et al.Pageof 14