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Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

Journal of food engineering, 2017-08, Vol.207, p.73-80

2017

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Ultrasound-Assisted Extraction Optimization of α-Glucosidase Inhibitors from Ceratophyllum demersum L. and Identification of Phytochemical Profiling by HPLC-QTOF-MS/MS

Molecules (Basel, Switzerland), 2020-10, Vol.25 (19), p.4507

2020

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Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi

PloS one, 2019-12, Vol.14 (12), p.e0226965-e0226965

2019

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Genome sequencing, purification, and biochemical characterization of a strongly fibrinolytic enzyme from Bacillus amyloliquefaciens Jxnuwx-1 isolated from Chinese traditional douchi

The Journal of General and Applied Microbiology, 2020, Vol.66(3), pp.153-162

2020

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Improved Glycation after Ultrasonic Pretreatment Revealed by High-Performance Liquid Chromatography–Linear Ion Trap/Orbitrap High-Resolution Mass Spectrometry

Journal of agricultural and food chemistry, 2014-03, Vol.62 (12), p.2522-2530

2014

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Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

Food research international, 2012-10, Vol.48 (2), p.866-872

2012

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Perilla frutescens Leaf Extract and Fractions: Polyphenol Composition, Antioxidant, Enzymes (α-Glucosidase, Acetylcholinesterase, and Tyrosinase) Inhibitory, Anticancer, and Antidiabetic Activities

Foods, 2021-02, Vol.10 (2), p.315

2021

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Increase of Ovalbumin Glycation by the Maillard Reaction after Disruption of the Disulfide Bridge Evaluated by Liquid Chromatography and High Resolution Mass Spectrometry

Journal of agricultural and food chemistry, 2013-03, Vol.61 (9), p.2253-2262

2013

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Effect of coating on flavor metabolism of fish under different storage temperatures

Food Chemistry: X, 2022-03, Vol.13, p.100256-100256, Article 100256

2022

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Effect of Grass Carp Scale Collagen Peptide FTGML on cAMP-PI3K/Akt and MAPK Signaling Pathways in B16F10 Melanoma Cells and Correlation between Anti-Melanin and Antioxidant Properties

Foods, 2022-01, Vol.11 (3), p.391

2022

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Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

International journal of food properties, 2018-01, Vol.20 (sup3), p.S3164-S3176

2018

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Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen–deuterium exchange and mass spectrometry

Analytical and bioanalytical chemistry, 2014-11, Vol.406 (28), p.7243-7251

2014

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From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.933193-933193

2022

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Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

Foods, 2022-12, Vol.11 (23), p.3923

2022

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Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation

Food science and human wellness, 2023-05, Vol.12 (3), p.825-831

2023

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Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks

Foods, 2022-03, Vol.11 (7), p.988

2022

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Metabolic enzyme inhibitory abilities, in vivo hypoglycemic ability of palmleaf raspberry fruits extracts and identification of hypoglycemic compounds

Food science and human wellness, 2023-07, Vol.12 (4), p.1232-1240

2023

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Interaction mechanisms of edible film ingredients and their effects on food quality

Current research in food science, 2024-01, Vol.8, p.100696-100696, Article 100696

2024

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Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves

Frontiers in nutrition (Lausanne), 2024, Vol.11, p.1357379-1357379

2024

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Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.961875-961875

2022

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Whole-Cell Biocatalytic Production of Acetoin with an aldC -Overexpressing Lactococcus lactis Using Soybean as Substrate

Foods, 2023-03, Vol.12 (6), p.1317

2023

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Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry

Food chemistry, 2013-12, Vol.141 (3), p.3250-3259

2013

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Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C

Food Chemistry: X, 2024-03, Vol.21, p.101188-101188, Article 101188

2024

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Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

Foods, 2021-11, Vol.10 (11), p.2760

2021

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Interaction Mechanism between OVA and Flavonoids with Different Hydroxyl Groups on B-Ring and Effect on Antioxidant Activity

Foods, 2022-04, Vol.11 (9), p.1302

2022

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Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

Ultrasound-Assisted Extraction Optimization of α-Glucosidase Inhibitors from Ceratophyllum demersum L. and Identification of Phytochemical Profiling by HPLC-QTOF-MS/MS

Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi

Genome sequencing, purification, and biochemical characterization of a strongly fibrinolytic enzyme from Bacillus amyloliquefaciens Jxnuwx-1 isolated from Chinese traditional douchi

Improved Glycation after Ultrasonic Pretreatment Revealed by High-Performance Liquid Chromatography–Linear Ion Trap/Orbitrap High-Resolution Mass Spectrometry

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

Perilla frutescens Leaf Extract and Fractions: Polyphenol Composition, Antioxidant, Enzymes (α-Glucosidase, Acetylcholinesterase, and Tyrosinase) Inhibitory, Anticancer, and Antidiabetic Activities

Increase of Ovalbumin Glycation by the Maillard Reaction after Disruption of the Disulfide Bridge Evaluated by Liquid Chromatography and High Resolution Mass Spectrometry

Effect of coating on flavor metabolism of fish under different storage temperatures

Effect of Grass Carp Scale Collagen Peptide FTGML on cAMP-PI3K/Akt and MAPK Signaling Pathways in B16F10 Melanoma Cells and Correlation between Anti-Melanin and Antioxidant Properties

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen–deuterium exchange and mass spectrometry

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation

Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks

Metabolic enzyme inhibitory abilities, in vivo hypoglycemic ability of palmleaf raspberry fruits extracts and identification of hypoglycemic compounds

Interaction mechanisms of edible film ingredients and their effects on food quality

Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Whole-Cell Biocatalytic Production of Acetoin with an aldC -Overexpressing Lactococcus lactis Using Soybean as Substrate

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry

Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C

Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

Interaction Mechanism between OVA and Flavonoids with Different Hydroxyl Groups on B-Ring and Effect on Antioxidant Activity

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