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Midazolam Enhances Mutant Huntingtin Protein Accumulation via Impairment of Autophagic Degradation In Vitro

Cellular physiology and biochemistry, 2018-01, Vol.48 (2), p.683-691

2018

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Sevoflurane Acts on Ubiquitination–Proteasome Pathway to Reduce Postsynaptic Density 95 Protein Levels in Young Mice

Anesthesiology (Philadelphia), 2017-12, Vol.127 (6), p.961-975

2017

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Combination therapy with ropivacaine-loaded liposomes and nutrient deprivation for simultaneous cancer therapy and cancer pain relief

Theranostics, 2020-01, Vol.10 (11), p.4885-4899

2020

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Effect of protein structure on water and fat distribution during meat gelling

Food chemistry, 2016-08, Vol.204, p.239-245

2016

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Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein

Food chemistry, 2021-05, Vol.343, p.128501-128501, Article 128501

2021

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Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food chemistry, 2022-09, Vol.387, p.132917-132917, Article 132917

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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CircNPHP4 in monocyte-derived small extracellular vesicles controls heterogeneous adhesion in coronary heart atherosclerotic disease

Cell death & disease, 2021-10, Vol.12 (10), p.948-948, Article 948

2021

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Comparative study on the in vitro digestibility of chicken protein after different modifications

Food chemistry, 2022-08, Vol.385, p.132652-132652, Article 132652

2022

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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Food research international, 2020-11, Vol.137, p.109669-109669, Article 109669

2020

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Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

Food chemistry, 2018-03, Vol.243, p.50-57

2018

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(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

Food chemistry, 2019-07, Vol.285, p.139-146

2019

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Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

Scientific reports, 2015-10, Vol.5 (1), p.15220, Article 15220

2015

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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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Overheating induced structural changes of type I collagen and impaired the protein digestibility

Food research international, 2020-08, Vol.134, p.109225-109225, Article 109225

2020

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Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Food chemistry, 2019-10, Vol.294, p.578-586

2019

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Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

Food chemistry, 2022-07, Vol.383, p.132465-132465, Article 132465

2022

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Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

Food chemistry, 2022-08, Vol.384, p.132368-132368, Article 132368

2022

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In vitro protein digestibility of pork products is affected by the method of processing

Food research international, 2017-02, Vol.92, p.88-94

2017

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Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

Food chemistry, 2019-07, Vol.287, p.1-10

2019

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High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Meat science, 2015-04, Vol.102, p.69-78

2015

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Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

Journal of food science, 2011-04, Vol.76 (3), p.C472-C478

2011

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Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

Journal of food protection, 2019-04, Vol.82 (4), p.684-690

2019

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Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Scientific reports, 2017-04, Vol.7 (1), p.826-12, Article 826

2017

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Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

Proteomics (Weinheim), 2015-11, Vol.15 (21), p.3688-3698

2015

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Midazolam Enhances Mutant Huntingtin Protein Accumulation via Impairment of Autophagic Degradation In Vitro

Sevoflurane Acts on Ubiquitination–Proteasome Pathway to Reduce Postsynaptic Density 95 Protein Levels in Young Mice

Combination therapy with ropivacaine-loaded liposomes and nutrient deprivation for simultaneous cancer therapy and cancer pain relief

Effect of protein structure on water and fat distribution during meat gelling

Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

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

CircNPHP4 in monocyte-derived small extracellular vesicles controls heterogeneous adhesion in coronary heart atherosclerotic disease

Comparative study on the in vitro digestibility of chicken protein after different modifications

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

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

Overheating induced structural changes of type I collagen and impaired the protein digestibility

Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

In vitro protein digestibility of pork products is affected by the method of processing

Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings

Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

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