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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food chemistry, 2018-11, Vol.265 (C), p.274-280

2018

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Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

Food chemistry, 2016-02, Vol.192, p.288-294

2016

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Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2600-2609

2011

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The Degree of Hydrolysis and Peptide Profile Affect the Anti-Fatigue Activities of Whey Protein Hydrolysates in Promoting Energy Metabolism in Exercise Mice

Journal of agricultural and food chemistry, 2023-02, Vol.71 (6), p.3010-3021

2023

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Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

Food chemistry, 2015-05, Vol.175, p.249-257

2015

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Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

Journal of agricultural and food chemistry, 2017-12, Vol.65 (48), p.10495-10504

2017

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Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat science, 2014-04, Vol.96 (4), p.1432-1439

2014

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Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

Journal of functional foods, 2016-03, Vol.21, p.485-496

2016

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Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

Food chemistry, 2011-08, Vol.127 (4), p.1438-1443

2011

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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Food research international, 2018-03, Vol.105, p.616-627

2018

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Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

Food hydrocolloids, 2014-10, Vol.40, p.153-162

2014

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Effects of pretreatments on the structure and functional properties of okara protein

Food hydrocolloids, 2019-05, Vol.90, p.394-402

2019

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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Food chemistry, 2014-02, Vol.145, p.126-134

2014

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Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1703-1712

2013

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Effect of protein oxidation on the in vitro digestibility of soy protein isolate

Food chemistry, 2013-12, Vol.141 (3), p.3224-3229

2013

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Photoaging induced by long-term exposure to UV irradiation and amelioration by Skipjack tuna skin hydrolysates: Targeting inhibition of MAPK and NF-κB signaling hyperactivation

Journal of functional foods, 2022-11, Vol.98, p.105281, Article 105281

2022

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Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of agricultural and food chemistry, 2016-07, Vol.64 (26), p.5367-5374

2016

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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Food hydrocolloids, 2011-07, Vol.25 (5), p.887-897

2011

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Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

Food science & technology, 2015-05, Vol.61 (2), p.414-421

2015

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Effect of oxidation on the emulsifying properties of soy protein isolate

Food research international, 2013-06, Vol.52 (1), p.26-32

2013

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The industrial applications of cassava: current status, opportunities and prospects

Journal of the science of food and agriculture, 2017-06, Vol.97 (8), p.2282-2290

2017

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The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Food research international, 2019-06, Vol.120 (C), p.895-903

2019

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In vitro antioxidant activity and in vivo anti-fatigue effect of loach ( Misgurnus anguillicaudatus) peptides prepared by papain digestion

Food chemistry, 2011, Vol.124 (1), p.188-194

2011

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Changes in the antioxidant activity of loach ( Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

Food chemistry, 2010-06, Vol.120 (3), p.810-816

2010

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Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor

Journal of agricultural and food chemistry, 2016-06, Vol.64 (23), p.4725-4734

2016

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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

The Degree of Hydrolysis and Peptide Profile Affect the Anti-Fatigue Activities of Whey Protein Hydrolysates in Promoting Energy Metabolism in Exercise Mice

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

Effects of pretreatments on the structure and functional properties of okara protein

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

Photoaging induced by long-term exposure to UV irradiation and amelioration by Skipjack tuna skin hydrolysates: Targeting inhibition of MAPK and NF-κB signaling hyperactivation

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

Effect of oxidation on the emulsifying properties of soy protein isolate

The industrial applications of cassava: current status, opportunities and prospects

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

In vitro antioxidant activity and in vivo anti-fatigue effect of loach ( Misgurnus anguillicaudatus) peptides prepared by papain digestion

Changes in the antioxidant activity of loach ( Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor

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