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International Journal of Biological Macromolecules|October 4, 2023
Identification of novel angiotensin converting enzyme (ACE) inhibitory peptides from Pacific saury: In vivo antihypertensive effect and transport routeShu Wang, Lu Zhang, Hui Wang, et al.
Food Chemistry: X|March 21, 2025
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soupShi Nie, Lu Zhang, Yutong Xie, et al.
Food Chemistry|February 25, 2025
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysisJinlin Li, Liping Yuan, Linlin Weng, et al.
Food Chemistry: X|January 6, 2025
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meatLu Zhang, Yaqin Yu, Qinhui Wen, et al.
Food Research International (Ottawa, Ont.)|March 22, 2024
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatinJinghong Xu, Jing Zhang, Peihan Wu, et al.
Food Chemistry|September 9, 2023
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiationHaiqi Chen, Zhongyue Bian, Pingwei Wen, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Chelation of cerium (III) with fish skin collagen peptides: Improving the in vitro stability and bioavailability of inorganic ceriumPeihan Wu, Zongcai Tu, Hui Wang, et al.
Food Chemistry: X|June 8, 2026
Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead filletsJinlin Li, Yuyan Jin, Huimin Ma, et al.
Food Chemistry|August 15, 2025
Molecular mechanisms of superheated steam-induced modifications enhancing ovalbumin functional properties: Insights from site identification and peptidomic analysisHaiqi Chen, Zuohua Xie, Feifei Wang, et al.
Food Chemistry: X|October 27, 2025
Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid restructuringJinlin Li, Huijuan Zhou, Linchuan Xu, et al.
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