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Fish gelatin modifications: A comprehensive review

Trends in food science & technology, 2019-04, Vol.86, p.260-269

2019

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Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Food chemistry, 2018-04, Vol.246, p.428-436

2018

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Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships

Food chemistry, 2016-10, Vol.208, p.61-67

2016

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High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

PloS one, 2016-12, Vol.11 (12), p.e0168166-e0168166

2016

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Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Food hydrocolloids, 2019-07, Vol.92, p.163-172

2019

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Methionine restriction constrains lipoylation and activates mitochondria for nitrogenic synthesis of amino acids

Nature communications, 2023-05, Vol.14 (1), p.2504-2504, Article 2504

2023

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High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.2714-2720

2017

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Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion products

Food chemistry, 2021-11, Vol.361, p.130099-130099, Article 130099

2021

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Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitro

Food chemistry, 2020-05, Vol.312, p.126080-126080, Article 126080

2020

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Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [Abelmoschus esculentus (L.) Moench]: A Review

Journal of agricultural and food chemistry, 2020-12, Vol.68 (48), p.14091-14103

2020

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Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions

Journal of agricultural and food chemistry, 2018-04, Vol.66 (15), p.3930-3938

2018

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Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Carbohydrate polymers, 2017-01, Vol.156, p.294-302

2017

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Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells

Food chemistry, 2022-03, Vol.373, p.131539-131539, Article 131539

2022

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Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

Food chemistry, 2018-06, Vol.252, p.99-107

2018

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Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometry

Food chemistry, 2017-07, Vol.226, p.1-7

2017

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Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS

Food chemistry, 2017-11, Vol.234, p.303-313

2017

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RNAi‐mediated plant protection against aphids

Pest management science, 2016-06, Vol.72 (6), p.1090-1098

2016

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Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

Food chemistry, 2021-06, Vol.348, p.129093-129093, Article 129093

2021

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Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

International journal of food science & technology, 2023-12, Vol.58 (12), p.6588-6597

2023

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Mechanisms of isoquercitrin attenuates ovalbumin glycation: Investigation by spectroscopy, spectrometry and molecular docking

Food chemistry, 2020-03, Vol.309, p.125667-125667, Article 125667

2020

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Mechanism of Reduction in Allergenicity and Altered Human Intestinal Microbiota of Digested β‑Lactoglobulin Modified by Ultrasonic Pretreatment Combined with Glycation

Journal of agricultural and food chemistry, 2021-11, Vol.69 (46), p.14004-14012

2021

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Bovine β‑Lactoglobulin Covalent Modification by Flavonoids: Effect on the Allergenicity and Human Intestinal Microbiota

Journal of agricultural and food chemistry, 2021-06, Vol.69 (24), p.6820-6828

2021

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Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Food hydrocolloids, 2022-10, Vol.131, p.107782, Article 107782

2022

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Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS

Food chemistry, 2017-07, Vol.227, p.413-421

2017

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Clinical spectrum, over 12-year follow-up and experience of SGLT2 inhibitors treatment on patients with glycogen storage disease type Ib: a single-center retrospective study

Orphanet journal of rare diseases, 2024-04, Vol.19 (1), p.155-155, Article 155

2024

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Fish gelatin modifications: A comprehensive review

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Methionine restriction constrains lipoylation and activates mitochondria for nitrogenic synthesis of amino acids

High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion products

Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitro

Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [Abelmoschus esculentus (L.) Moench]: A Review

Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells

Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry

Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometry

Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS

RNAi‐mediated plant protection against aphids

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

Mechanisms of isoquercitrin attenuates ovalbumin glycation: Investigation by spectroscopy, spectrometry and molecular docking

Mechanism of Reduction in Allergenicity and Altered Human Intestinal Microbiota of Digested β‑Lactoglobulin Modified by Ultrasonic Pretreatment Combined with Glycation

Bovine β‑Lactoglobulin Covalent Modification by Flavonoids: Effect on the Allergenicity and Human Intestinal Microbiota

Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS

Clinical spectrum, over 12-year follow-up and experience of SGLT2 inhibitors treatment on patients with glycogen storage disease type Ib: a single-center retrospective study

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