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Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Ultrasonics sonochemistry, 2021-06, Vol.74, p.105582-105582, Article 105582

2021

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Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats

Nutrients, 2023-12, Vol.15 (24), p.5021

2023

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Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

Ultrasonics sonochemistry, 2023-12, Vol.101, p.106697-106697, Article 106697

2023

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Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

Ultrasonics sonochemistry, 2024-08, Vol.108, p.106979, Article 106979

2024

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Health benefits, extraction and development of functional foods with curcuminoids

Journal of functional foods, 2021-04, Vol.79, p.104392, Article 104392

2021

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The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells

Journal of functional foods, 2021-12, Vol.87, p.104827, Article 104827

2021

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A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

Antioxidants, 2016-09, Vol.5 (3), p.32

2016

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The Anti-Inflammatory Effect of Bovine Bone-Gelatin-Derived Peptides in LPS-Induced RAW264.7 Macrophages Cells and Dextran Sulfate Sodium-Induced C57BL/6 Mice

Nutrients, 2022-04, Vol.14 (7), p.1479

2022

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Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides

Antioxidants, 2022-09, Vol.11 (10), p.1970

2022

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Dry-Cured Ham-Derived Peptide (Asp-Leu-Glu-Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells

Antioxidants, 2021-08, Vol.10 (9), p.1354

2021

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Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site

Foods, 2022-07, Vol.11 (15), p.2176

2022

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Dietary oxidized beef protein alters gut microbiota and induces colonic inflammatory damage in C57BL/6 mice

Frontiers in nutrition (Lausanne), 2022-09, Vol.9, p.980204-980204

2022

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Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Antioxidants, 2023-03, Vol.12 (3), p.606

2023

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Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols

Journal of agricultural and food chemistry, 2019-01, Vol.67 (4), p.1029-1043

2019

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Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

Trends in food science & technology, 2021-04, Vol.110, p.493-512

2021

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Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

Food chemistry, 2021-12, Vol.365, p.130411-130411, Article 130411

2021

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Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective

Journal of agricultural and food chemistry, 2023-02, Vol.71 (5), p.2514-2522

2023

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Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

Microorganisms (Basel), 2020-11, Vol.8 (11), p.1833

2020

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Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples

Food chemistry, 2022-08, Vol.385, p.132555-132555, Article 132555

2022

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Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects

Journal of agricultural and food chemistry, 2022-03, Vol.70 (10), p.3081-3095

2022

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Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

Innovative food science & emerging technologies, 2020-06, Vol.62, p.102365, Article 102365

2020

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Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef

Food research international, 2017-12, Vol.102, p.717-727

2017

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Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin

Food and bioproducts processing, 2020-05, Vol.121, p.213-223

2020

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Food hydrocolloids, 2018-01, Vol.74, p.219-226

2018

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Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Carbohydrate polymers, 2023-06, Vol.309, p.120679-120679, Article 120679

2023

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Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats

Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

Health benefits, extraction and development of functional foods with curcuminoids

The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

The Anti-Inflammatory Effect of Bovine Bone-Gelatin-Derived Peptides in LPS-Induced RAW264.7 Macrophages Cells and Dextran Sulfate Sodium-Induced C57BL/6 Mice

Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides

Dry-Cured Ham-Derived Peptide (Asp-Leu-Glu-Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells

Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site

Dietary oxidized beef protein alters gut microbiota and induces colonic inflammatory damage in C57BL/6 mice

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples

Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects

Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef

Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

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