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Processing, Quality, Safety, and Acceptance of Meat Analogue Products

Engineering (Beijing, China), 2021-05, Vol.7 (5), p.674-678

2021

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Editorial: Immunometabolism and nutritional regulation of intestinal mucosal immunity

Frontiers in immunology, 2024, Vol.15, p.1365690-1365690

2024

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Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Food and bioprocess technology, 2016-08, Vol.9 (8), p.1408-1421

2016

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Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Starch, 2018-05, Vol.70 (5-6), p.n/a

2018

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Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice

Foods, 2021-05, Vol.10 (6), p.1232

2021

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Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Foods, 2022-09, Vol.11 (19), p.2943

2022

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Natural sources, refined extraction, biosynthesis, metabolism, and bioactivities of dietary polymethoxyflavones (PMFs)

Food science and human wellness, 2024-01, Vol.13 (1), p.27-49

2024

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Quantitative N-glycoproteome analysis of bovine milk and yogurt

Current research in food science, 2022-01, Vol.5, p.182-190

2022

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Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives

Food frontiers, 2024-01, Vol.5 (1), p.3-23

2024

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Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review

Food microbiology, 2021-12, Vol.100, p.103859-103859, Article 103859

2021

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The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review

Critical reviews in food science and nutrition, 2023-09, Vol.63 (24), p.7065-7090

2023

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Structural characteristics and immunomodulatory effects of sulfated polysaccharides derived from marine algae

Critical reviews in food science and nutrition, 2023-09, Vol.63 (24), p.7180-7196

2023

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Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical reviews in food science and nutrition, 2022, Vol.62 (1), p.215-243

2022

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Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Food hydrocolloids, 2020-09, Vol.106, p.105873, Article 105873

2020

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Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical

Critical reviews in food science and nutrition, 2021, Vol.61 (6), p.1049-1064

2021

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Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development

Food chemistry, 2021-03, Vol.339, p.127884-127884, Article 127884

2021

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Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics

Food chemistry, 2024-08, Vol.449, p.139281-139281, Article 139281

2024

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Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications

Trends in food science & technology, 2024-05, Vol.147, p.104440, Article 104440

2024

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Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties

Food science & technology, 2024-03, Vol.196, p.115837, Article 115837

2024

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Structural and functional characteristics of pectins from three cultivars of apple (Malus pumila Mill.) pomaces

International journal of biological macromolecules, 2024-06, Vol.269 (Pt 2), p.132002-132002, Article 132002

2024

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Optimization of reaction conditions for improving nutritional properties in heat moisture treated maize starch

International journal of biological macromolecules, 2016-12, Vol.93 (Pt A), p.34-40

2016

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Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications

Food and bioprocess technology, 2024-04

2024

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Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Journal of food science, 2016-03, Vol.81 (3), p.E627-E636

2016

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Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

Journal of food safety, 2018-12, Vol.38 (6), p.n/a

2018

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The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

Food bioscience, 2024-02, Vol.57, p.103592, Article 103592

2024

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Processing, Quality, Safety, and Acceptance of Meat Analogue Products

Editorial: Immunometabolism and nutritional regulation of intestinal mucosal immunity

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Natural sources, refined extraction, biosynthesis, metabolism, and bioactivities of dietary polymethoxyflavones (PMFs)

Quantitative N-glycoproteome analysis of bovine milk and yogurt

Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review

The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review

Structural characteristics and immunomodulatory effects of sulfated polysaccharides derived from marine algae

Glycosidically bound aroma precursors in fruits: A comprehensive review

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical

Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development

Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics

Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications

Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties

Structural and functional characteristics of pectins from three cultivars of apple (Malus pumila Mill.) pomaces

Optimization of reaction conditions for improving nutritional properties in heat moisture treated maize starch

Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications

Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential

The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

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