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SAGE Open Medicine|April 29, 2025
SNHG19 promotes the proliferation and metastasis of hepatocellular carcinoma through regulating the miR-137/protein tyrosine phosphatase 4A3 axisYuting Ding, Wenkang Luan, Feng Lu, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheatYue Qiu, Xinlu Chen, Jianyou Zhang, et al.
Discover Oncology|April 20, 2024
HBO regulates the Warburg effect of hypoxic HCC cells through miR-103a-3p/TRIM35Yuting Ding, Wenkang Luan, Zhe Wang, et al.
Food Chemistry|April 16, 2016
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluationXuxia Zhou, Yunqing Chong, Yuting Ding, et al.
Colloids and Surfaces. B, Biointerfaces|December 9, 2021
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A reviewQiwei Du, Linhui Zhou, Fei Lyu, et al.
Archives of Gerontology and Geriatrics|January 6, 2022
LncRNA BDNF-AS as ceRNA regulates the miR-9-5p/BACE1 pathway affecting neurotoxicity in Alzheimer's diseaseYuting Ding, Wenkang Luan, Xuanlin Shen, et al.
Journal of Food Science|March 9, 2016
Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce FermentationXuxia Zhou, Mengting Qiu, Dandan Zhao, et al.
Colloids and Surfaces. B, Biointerfaces|July 2, 2021
The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stabilityQiwei Du, Shunyu Wang, Fei Lyu, et al.
Food Chemistry|March 4, 2025
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanismsWangli Dai, Shulai Liu, Yanbo Wang, et al.
International Journal of Biological Macromolecules|May 7, 2024
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenanJie Shen, Yufeng Chen, Xuepeng Li, et al.
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