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Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint–Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence

Molecules (Basel, Switzerland), 2023-08, Vol.28 (17), p.6254

2023

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Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

Ultrasonics sonochemistry, 2024-05, Vol.105, p.106857-106857, Article 106857

2024

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The purification and identification of antioxidants and dipeptidyl peptidase IV inhibitory peptides from whey protein hydrolysates

Food bioengineering, 2022-12, Vol.1 (3-4), p.298-306

2022

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Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Journal of chemistry, 2016-01, Vol.2016 (2016), p.1-10

2016

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Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Foods, 2022-08, Vol.11 (15), p.2340

2022

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Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

Food control, 2014-02, Vol.36 (1), p.102-110

2014

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Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets

Food packaging and shelf life, 2022-09, Vol.33, p.100891, Article 100891

2022

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Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage

Foods, 2023-07, Vol.12 (14), p.2731

2023

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Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics

Food Chemistry: X, 2024-03, Vol.21, p.101147-101147, Article 101147

2024

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Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties

Food chemistry, 2022-07, Vol.383, p.132366-132366, Article 132366

2022

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Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids

Food chemistry, 2022-08, Vol.386, p.132740-132740, Article 132740

2022

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Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ‑Aminobutyric Acid

Journal of agricultural and food chemistry, 2023-08, Vol.71 (34), p.12622-12644

2023

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Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

Food science & technology, 2021-10, Vol.150, p.111890, Article 111890

2021

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Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production

Food research international, 2022-10, Vol.160, p.111672-111672, Article 111672

2022

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Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion

Food research international, 2024-09, Vol.191, p.114714, Article 114714

2024

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Effects of salting-in/out-assisted extractions on structural, physicochemical and functional properties of Tenebrio molitor larvae protein isolates

Food chemistry, 2021-02, Vol.338, p.128158-128158, Article 128158

2021

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Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese

Food control, 2023-01, Vol.143, p.109225, Article 109225

2023

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Optimization and characterization of alginate/cinnamaldehyde electrosprayed microcapsule and its application to mongolian cheese preservation

International journal of biological macromolecules, 2024-12, Vol.283 (Pt 1), p.136865, Article 136865

2024

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Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction

Food research international, 2020-10, Vol.136, p.109348-109348, Article 109348

2020

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Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates

Food hydrocolloids, 2021-03, Vol.112, p.106355, Article 106355

2021

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A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding

Food hydrocolloids, 2022-09, Vol.130, p.107682, Article 107682

2022

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Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 1), p.131061-131061, Article 131061

2024

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Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform

Innovative food science & emerging technologies, 2022-03, Vol.76, p.102915, Article 102915

2022

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Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality

Food research international, 2021-02, Vol.140, p.109850-109850, Article 109850

2021

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Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3334-3345

2023

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Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint–Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence

Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

The purification and identification of antioxidants and dipeptidyl peptidase IV inhibitory peptides from whey protein hydrolysates

Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets

Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage

Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics

Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties

Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids

Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ‑Aminobutyric Acid

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production

Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion

Effects of salting-in/out-assisted extractions on structural, physicochemical and functional properties of Tenebrio molitor larvae protein isolates

Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese

Optimization and characterization of alginate/cinnamaldehyde electrosprayed microcapsule and its application to mongolian cheese preservation

Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction

Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates

A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding

Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation

Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform

Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality

Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal

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