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Proteome comparisons reveal influence of different dietary proteins on the development of rat jejunum

Frontiers of agricultural science and engineering, 2018-07, Vol.5 (3), p.362-372

2018

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Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

Poultry science, 2022-12, Vol.101 (12), p.102168-102168, Article 102168

2022

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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Poultry science, 2021-04, Vol.100 (4), p.101029-101029, Article 101029

2021

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Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

Journal of agricultural and food chemistry, 2019-12, Vol.67 (51), p.14007-14018

2019

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High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats

Journal of agricultural and food chemistry, 2020-06, Vol.68 (23), p.6333-6346

2020

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Specific Microbiota Dynamically Regulate the Bidirectional Gut–Brain Axis Communications in Mice Fed Meat Protein Diets

Journal of agricultural and food chemistry, 2019-01, Vol.67 (3), p.1003-1017

2019

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Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

Journal of agricultural and food chemistry, 2022-10, Vol.70 (39), p.12442-12455

2022

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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

European food research & technology, 2009-02, Vol.228 (4), p.665-670

2009

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Synthesis of a super-absorbent nanocomposite hydrogel based on vinyl hybrid silica nanospheres and its properties

RSC advances, 2020-11, Vol.1 (67), p.4122-4131

2020

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Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

Journal of agricultural and food chemistry, 2015-01, Vol.63 (1), p.250-261

2015

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Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Journal of agricultural and food chemistry, 2020-01, Vol.68 (4), p.1136-1146

2020

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Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle

Journal of agricultural and food chemistry, 2017-04, Vol.65 (13), p.2913-2922

2017

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Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice

Journal of agricultural and food chemistry, 2019-08, Vol.67 (32), p.8794-8809

2019

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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Journal of the science of food and agriculture, 2011-02, Vol.91 (3), p.443-448

2011

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Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Food and bioprocess technology, 2020-08, Vol.13 (8), p.1280-1291

2020

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Genetic analysis and characterization of a new maize association mapping panel for quantitative trait loci dissection

Theoretical and applied genetics, 2010-08, Vol.121 (3), p.417-431

2010

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A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition

Poultry science, 2017-09, Vol.96 (9), p.3473-3481

2017

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In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9658-9663

2011

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Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6209-6218

2019

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Effect of freezing on electrical properties and quality of thawed chicken breast meat

Animal Bioscience, 2017, 30(4), , pp.569-575

2017

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N‑Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

Journal of agricultural and food chemistry, 2019-09, Vol.67 (37), p.10543-10551

2019

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Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress

Journal of agricultural and food chemistry, 2018-08, Vol.66 (30), p.8094-8103

2018

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Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

European food research & technology, 2014-08, Vol.239 (2), p.183-188

2014

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Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver

Journal of agricultural and food chemistry, 2018-08, Vol.66 (32), p.8584-8592

2018

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Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

Food and bioprocess technology, 2017-07, Vol.10 (7), p.1240-1247

2017

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Proteome comparisons reveal influence of different dietary proteins on the development of rat jejunum

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats

Specific Microbiota Dynamically Regulate the Bidirectional Gut–Brain Axis Communications in Mice Fed Meat Protein Diets

Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Synthesis of a super-absorbent nanocomposite hydrogel based on vinyl hybrid silica nanospheres and its properties

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle

Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Genetic analysis and characterization of a new maize association mapping panel for quantitative trait loci dissection

A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition

In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

Effect of freezing on electrical properties and quality of thawed chicken breast meat

N‑Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver

Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

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