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P4HA2-induced prolyl hydroxylation of YAP1 restricts vascular smooth muscle cell proliferation and neointima formation

Life sciences (1973), 2023-10, Vol.330, p.122002-122002, Article 122002

2023

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Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates

Food chemistry, 2021-05, Vol.345, p.128784-128784, Article 128784

2021

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Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties

International journal of biological macromolecules, 2024-07, Vol.273 (Pt 1), p.132902, Article 132902

2024

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Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate

Food hydrocolloids, 2023-04, Vol.137, p.108406, Article 108406

2023

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Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt

Food chemistry, 2024-12, Vol.461, p.140902, Article 140902

2024

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Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability

Food hydrocolloids, 2023-02, Vol.135, p.108170, Article 108170

2023

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The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein

Food chemistry, 2024-08, Vol.450, p.139241-139241, Article 139241

2024

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Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions

Food and bioprocess technology, 2024-05

2024

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Copper-Catalyzed Formal [4 + 1] Annulation toward Diverse Trifunctionalized Indolizines from Pyridinium 1,4-Zwitterionic Thiolates and Diazos

Journal of organic chemistry, 2023-06, Vol.88 (11), p.7199-7207

2023

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Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation

Food hydrocolloids, 2023-09, Vol.142, p.108819, Article 108819

2023

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Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents

Food research international, 2024-01, Vol.175, p.113762-113762, Article 113762

2024

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The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene

Journal of the science of food and agriculture, 2024-06, Vol.104 (13), p.7953-7964

2024

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Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight

International journal of biological macromolecules, 2022-06, Vol.210, p.53-62

2022

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dbPTM in 2022: an updated database for exploring regulatory networks and functional associations of protein post-translational modifications

Nucleic acids research, 2022-01, Vol.50 (D1), p.D471-D479

2022

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Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1237-1246

2023

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Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant

Food chemistry, 2024-08, Vol.450, p.138984-138984, Article 138984

2024

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Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study

Journal of cereal science, 2024-05, Vol.117, p.103927, Article 103927

2024

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Combined effects of gelatin extraction methods and hydrolysis protease types on the functional properties of tilapia scale gelatin hydrolysates

International journal of food science & technology, 2024-09, Vol.59 (9), p.6194-6206

2024

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dbAMP 2.0: updated resource for antimicrobial peptides with an enhanced scanning method for genomic and proteomic data

Nucleic acids research, 2022-01, Vol.50 (D1), p.D460-D470

2022

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Improving the functional properties of rice glutelin: impact of succinic anhydride modification

International journal of food science & technology, 2024-04, Vol.59 (4), p.2739-2750

2024

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Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior

Food research international, 2023-12, Vol.174 (Pt 1), p.113572-113572, Article 113572

2023

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Characterization of Rice Protein Hydrolysate/Chitosan Composite Films and Their Bioactivities Evaluation When Incorporating Curcumin: Effect of Genipin Concentration

Food and bioprocess technology, 2023-10, Vol.16 (10), p.2159-2171

2023

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Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt

Food bioscience, 2024-08, Vol.60, Article 104507

2024

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Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals

International journal of biological macromolecules, 2023-05, Vol.236, p.123877-123877, Article 123877

2023

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V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 2), p.131092-131092, Article 131092

2024

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P4HA2-induced prolyl hydroxylation of YAP1 restricts vascular smooth muscle cell proliferation and neointima formation

Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates

Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties

Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate

Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt

Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability

The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein

Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions

Copper-Catalyzed Formal [4 + 1] Annulation toward Diverse Trifunctionalized Indolizines from Pyridinium 1,4-Zwitterionic Thiolates and Diazos

Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation

Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents

The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene

Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight

dbPTM in 2022: an updated database for exploring regulatory networks and functional associations of protein post-translational modifications

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant

Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study

Combined effects of gelatin extraction methods and hydrolysis protease types on the functional properties of tilapia scale gelatin hydrolysates

dbAMP 2.0: updated resource for antimicrobial peptides with an enhanced scanning method for genomic and proteomic data

Improving the functional properties of rice glutelin: impact of succinic anhydride modification

Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior

Characterization of Rice Protein Hydrolysate/Chitosan Composite Films and Their Bioactivities Evaluation When Incorporating Curcumin: Effect of Genipin Concentration

Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt

Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals

V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility

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