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Whole-genome sequencing and functional analysis of a novel chitin-degrading strain Rhodococcus sp. 11-3

Journal of bioscience and bioengineering, 2022-08, Vol.134 (2), p.167-173

2022

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Identification of a chitosanase from the marine metagenome and its molecular improvement based on evolution data

Applied microbiology and biotechnology, 2020-08, Vol.104 (15), p.6647-6657

2020

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Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

Food Chemistry: X, 2023-06, Vol.18, p.100740-100740, Article 100740

2023

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Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein

Foods, 2024-04, Vol.13 (9), p.1284

2024

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Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad ( Konosirus punctatus )

Foods, 2024-04, Vol.13 (8), p.1278

2024

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Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

Foods, 2022-06, Vol.11 (12), p.1721

2022

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Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

Food Chemistry: X, 2023-12, Vol.20, p.101006-101006, Article 101006

2023

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A novel thermophilic chitinase directly mined from the marine metagenome using the deep learning tool Preoptem

Bioresources and bioprocessing, 2022-05, Vol.9 (1), p.54-54, Article 54

2022

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Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Foods, 2021-06, Vol.10 (7), p.1508

2021

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Enhancing the endo-activity of the thermophilic chitinase to yield chitooligosaccharides with high degrees of polymerization

Bioresources and bioprocessing, 2024-03, Vol.11 (1), p.29-29, Article 29

2024

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Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

Food research international, 2022-04, Vol.154, p.111034-111034, Article 111034

2022

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Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures

Food science & technology, 2023-09, Vol.187, p.115277, Article 115277

2023

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Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat

Food research international, 2024-06, Vol.185, p.114263-114263, Article 114263

2024

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Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

Food science & technology, 2021-01, Vol.136, p.110358, Article 110358

2021

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Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)

Food science & technology, 2022-08, Vol.166, p.113803, Article 113803

2022

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Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein

International journal of food science & technology, 2024-09

2024

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Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses

Food chemistry, 2024-02, Vol.433, p.137352-137352, Article 137352

2024

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Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties

Food chemistry, 2024-10, Vol.455, p.139884, Article 139884

2024

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Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)

Food chemistry, 2024-07, Vol.447, p.138985-138985, Article 138985

2024

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Synthesis of dextran of different molecular weights by recombinant dextransucrase DsrB

International journal of biological macromolecules, 2024-10, Vol.277 (Pt 1), p.134094, Article 134094

2024

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Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of ILitopenaeus vannamei/I Protein

Foods, 2024-05, Vol.13 (9)

2024

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Biological degradation of aflatoxin M 1 by Bacillus pumilus E-1-1-1

MicrobiologyOpen (Weinheim), 2019-03, Vol.8 (3), p.e00663

2019

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Establishment of a novel loach-deodorization technology based on gas chromatography-ion mobility spectroscopy analysis

Food bioscience, 2023-06, Vol.53, p.102783, Article 102783

2023

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Biological degradation of aflatoxin M1 by Bacillus pumilus E‐1‐1‐1

MicrobiologyOpen (Weinheim), 2019-03, Vol.8 (3), p.n/a

2019

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Optimal error analysis of Crank–Nicolson schemes for a coupled nonlinear Schrödinger system in 3D

Journal of computational and applied mathematics, 2017-06, Vol.317, p.685-699

2017

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Whole-genome sequencing and functional analysis of a novel chitin-degrading strain Rhodococcus sp. 11-3

Identification of a chitosanase from the marine metagenome and its molecular improvement based on evolution data

Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad ( Konosirus punctatus )

Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)

Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

A novel thermophilic chitinase directly mined from the marine metagenome using the deep learning tool Preoptem

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Enhancing the endo-activity of the thermophilic chitinase to yield chitooligosaccharides with high degrees of polymerization

Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures

Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat

Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)

Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein

Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses

Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties

Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)

Synthesis of dextran of different molecular weights by recombinant dextransucrase DsrB

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of ILitopenaeus vannamei/I Protein

Biological degradation of aflatoxin M 1 by Bacillus pumilus E-1-1-1

Establishment of a novel loach-deodorization technology based on gas chromatography-ion mobility spectroscopy analysis

Biological degradation of aflatoxin M1 by Bacillus pumilus E‐1‐1‐1

Optimal error analysis of Crank–Nicolson schemes for a coupled nonlinear Schrödinger system in 3D

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