| 1. Qin Chen, Yahui Liu, Ying Li, Lezhen Dong, Yang Liu, Lingyi Liu, Mohamed A Farag, Lianliang Liu. (2024) Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems. FOOD RESEARCH INTERNATIONAL, 175 (6): (113726). [PMID:38128987] [10.1016/j.foodres.2023.113726] |
| 2. Zongyun Yang, Zhen Li, Chu Wang, Peng Wang, Xiaolin Lu, Xinglian Xu. (2024) In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory. FOOD HYDROCOLLOIDS, 150 (109689). [PMID:] [10.1016/j.foodhyd.2023.109689] |
| 3. Ying-Ying Chen, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo, Xue-Ying Li, Xue-Qiang Zha. (2024) pH-shifted quinoa protein isolate-based nanocarriers for naringenin: Structure characterization and stability evaluation. FOOD HYDROCOLLOIDS, 149 (109637). [PMID:] [10.1016/j.foodhyd.2023.109637] |
| 4. Jun Yan, Sheliang Zhao, Xingfeng Xu, Fuguo Liu. (2023) Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Current Research in Food Science, (100653). [PMID:38204878] [10.1016/j.crfs.2023.100653] |
| 5. Zhanrong Li, Xinpeng Li, Xinyue Zhang, Xuejiao Li, Wenjun Wen, Xiaowen Wang. (2023) Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (50): (20285–20294). [PMID:37971378] [10.1021/acs.jafc.3c06116] |
| 6. Fengli Lian, Jun-Hu Cheng, Ji Ma, Da-Wen Sun. (2023) LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking. Food Bioscience, 56 (103325). [PMID:18029012] [10.1016/j.fbio.2023.103325] |
| 7. Di An, Liang Li. (2023) Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability. LWT-FOOD SCIENCE AND TECHNOLOGY, (115473). [PMID:11809800] [10.1016/j.lwt.2023.115473] |
| 8. Nan Sun, Jiayan Xie, Bing Zheng, Jianhua Xie, Yi Chen, Xiaobo Hu, Qiang Yu. (2023) The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking. FOOD CHEMISTRY, (15): (137749). [PMID:37864970] [10.1016/j.foodchem.2023.137749] |
| 9. Kefan Ouyang, Qian Chen, Hexiang Xie, Qin Zhang, Liling Tao, Hua Xiong, Yulan Du, Jiangang Yan, Xinliang Mao, Qiang Zhao. (2023) Arthrospira cell residue valorization: A study on protein hydrolysate production by limited enzymatic hydrolysis. Food Bioscience, 56 (15): (103264). [PMID:18178619] [10.1016/j.fbio.2023.103264] |
| 10. Long Zhu, Antian Huo, Yanzhao Chen, Xue Bai, Chongjiang Cao, Yueqin Zheng, Weiwei Guo. (2023) A ROS reservoir based on a polyoxometalate and metal-organic framework hybrid for efficient bacteria eradication and wound healing. CHEMICAL ENGINEERING JOURNAL, 476 (3): (146613). [PMID:26924529] [10.1016/j.cej.2023.146613] |
| 11. Qingqing Liu, Yanting Liu, He Huang, Mingming Xiong, Yunting Yang, Chutian Lin, Feng Yang, Yisha Xie, Yongjun Yuan. (2023) Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification. ULTRASONICS SONOCHEMISTRY, 100 (4): (106638). [PMID:37826892] [10.1016/j.ultsonch.2023.106638] |
| 12. Lijie Zhu, Yingyan Li, Jiakun Yu, He Liu, He Li, Xinqi Liu, Lei Chen, Guozhen Wang, Xiuying Liu, Wenping Ding. (2023) Interfacial behavior and emulsifying property of thermosonication -treated soy glycinin. LWT-FOOD SCIENCE AND TECHNOLOGY, 187 (1): (115368). [PMID:21536732] [10.1016/j.lwt.2023.115368] |
| 13. Yulin Li, Xin Qi, Liyuan Rong, Jinwang Li, Mingyue Shen, Jianhua Xie. (2024) Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel. FOOD HYDROCOLLOIDS, 147 (109379). [PMID:16214042] [10.1016/j.foodhyd.2023.109379] |
| 14. Ying Xin, Zhenzhen Liu, Chenhao Yang, Chen Dong, Fusheng Chen, Kunlun Liu. (2023) Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 253 (1): (127064). [PMID:37748593] [10.1016/j.ijbiomac.2023.127064] |
| 15. Xianqiang Chen, Wangsheng Zhu, Xinyu Chu, Xue Li, Fuliang Cao, Qirong Guo, Jiahong Wang. (2023) Effect of Xanthoceras sorbifolium bunge leaves saponins on the foaming properties of whey protein isolate at varying pHs: Correlation between interface, rheology, and foaming characteristics. LWT-FOOD SCIENCE AND TECHNOLOGY, 187 (28): (115316). [PMID:19605351] [10.1016/j.lwt.2023.115316] |
| 16. Wei Pei, Yuqing Li, Yixian Wu, Yuan Wu, Ling Cai, Shaozhuo Wang, Shoulin Wang, Jin Chen. (2023) A Tumoricidal Lipoprotein Complex Electrostatically Stabilized on Mesoporous Silica as Nanotherapeutics and Nanoadjuvant for Potentiating Immunotherapy of Triple Negative Breast Cancer. ADVANCED FUNCTIONAL MATERIALS, (2308117). [PMID:19463981] [10.1002/adfm.202308117] |
| 17. Yuanyuan Zhang, Qi Wang, Haobo Jin, Yaqin Yang, Bao Chen, Long Sheng. (2024) Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification. FOOD HYDROCOLLOIDS, 146 (109282). [PMID:19255499] [10.1016/j.foodhyd.2023.109282] |
| 18. Mengqi Fu, Jie Gao, Kemin Mao, Jilu Sun, Faizan Ahmed Sadiq, Yaxin Sang. (2024) Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses. FOOD CHEMISTRY, 433 (137352). [PMID:37678123] [10.1016/j.foodchem.2023.137352] |
| 19. Hua-jin Zeng, Li Sun, Si-meng Liu, Ling-bo Qu, Ran Yang. (2024) Effect of 4-mercaptophenylboronic acid functionalized MoS2 quantum dots on amyloid aggregation of bovine serum albumin. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 304 (123316). [PMID:37690398] [10.1016/j.saa.2023.123316] |
| 20. Jian Zhang, Yingying Zou, Bowen Yan, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. (2023) Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein. Current Research in Food Science, 7 (100581). [PMID:37691697] [10.1016/j.crfs.2023.100581] |
| 21. Xiaoyi Cheng, Huan Wang, Zhiyong Wang, Qingshan Zhao, Muyu Lou, Fanda Meng, Hua Jin, Jing Xu, Lianzhou Jiang. (2024) Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties. FOOD HYDROCOLLOIDS, 146 (109230). [PMID:] [10.1016/j.foodhyd.2023.109230] |
| 22. Jin Chen, Zhuangwei Zhang, Huihui Li, Hongjin Tang. (2023) Exploring the effect of a series of flavonoids on tyrosinase using integrated enzyme kinetics, multispectroscopic, and molecular modelling analyses. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 252 (126451). [PMID:37619686] [10.1016/j.ijbiomac.2023.126451] |
| 23. Xiaokang Na, Bowen Zou, Xiaohan Zheng, Ming Du, Beiwei Zhu, Chao Wu. (2023) Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan Oligosaccharide. BIOMACROMOLECULES, [PMID:37602440] [10.1021/acs.biomac.3c00469] |
| 24. Ruyi Zhu, Zhouyi Xiong, Dan Li. (2023) Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 58 (10): (5332-5345). [PMID:] [10.1111/ijfs.16640] |
| 25. Hanru Zhang, Zhiyu Wu, Jingjing Zhou, Zhaopeng Wang, Changyan Yang, Panpan Wang, Muhammad Subaan Fareed, Yuhang He, Jie Su, Ruitao Cha, Kairong Wang. (2023) The Antimicrobial, Hemostatic, And Anti-Adhesion Effects of A Peptide Hydrogel Constructed by The All-D-enantiomer of Antimicrobial Peptide Jelleine-1. Advanced Healthcare Materials, (2301612). [PMID:37552211] [10.1002/adhm.202301612] |
| 26. Tong Jiang, Hong Wang, Peihua Xu, Yifan Yao, Yilong Ma, Zhaojun Wei, Xiangli Niu, Yafang Shang, Dong Zhao. (2023) Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage. Current Research in Food Science, 7 (100559). [PMID:37600464] [10.1016/j.crfs.2023.100559] |
| 27. Yu Yuyuan, Shi Yongqing. (2023) Investigation the interaction between quinoa glycopeptides and polyphenol: spectroscopic analyses and antioxidant activities. Journal of Food Measurement and Characterization, 17 (6): (5594-5605). [PMID:] [10.1007/s11694-023-02045-w] |
| 28. Jinjin Xing, Zhaomin Li, Wenhui Zhang, Pengjie Wang. (2023) The Composition, Structure, and Functionalities of Prolamins from Highland Barley. MOLECULES, 28 (14): (5334). [PMID:37513208] [10.3390/molecules28145334] |
| 29. Zhiming Li, Shu Zhang, Lu Bai, Huacheng Tang, Guifang Zhang, Jiayu Zhang, Weihong Meng, Dongjie Zhang. (2023) Flexible processing technology of coix seed prolamins by combined heat-ultrasound: Effects on their enzymatic hydrolysis characteristics and the hypoglycemic activities of derived peptides. ULTRASONICS SONOCHEMISTRY, 98 (106526). [PMID:37515909] [10.1016/j.ultsonch.2023.106526] |
| 30. Fei Hu, Jin-Yu Li, Peng-Ren Zou, Kiran Thakur, Jian-Guo Zhang, Mohammad Rizwan Khan, Zhao-Jun Wei. (2023) Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality. Food Bioscience, 54 (102915). [PMID:] [10.1016/j.fbio.2023.102915] |
| 31. Min Fu, Qin Geng, Jun Chen, Xiaohong He, Xuemei He, Ti Li, Chengmei Liu, Taotao Dai. (2023) Pea protein-quercetin glycoside complexes: Interaction, foaming and emulsifying properties. JOURNAL OF MOLECULAR LIQUIDS, 386 (122487). [PMID:] [10.1016/j.molliq.2023.122487] |
| 32. Can Wu, Yanpeng Zhang, Jiahua Wang, Wei Xu, Zhixiong Hu, Chun Hu. (2023) Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties. LWT-FOOD SCIENCE AND TECHNOLOGY, 184 (114997). [PMID:] [10.1016/j.lwt.2023.114997] |
| 33. Xin Li, Shuai Hu, Wenjun Rao, Linghua Ouyang, Shuilan Zhu, Taotao Dai, Ti Li, Jinying Zhou. (2023) Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid. JOURNAL OF FOOD ENGINEERING, 357 (111626). [PMID:] [10.1016/j.jfoodeng.2023.111626] |
| 34. Kexin Liu, Songyi Lin, Xingchen Gao, Shan Wang, Yao Liu, Qiaozhen Liu, Na Sun. (2023) Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (23): (9120–9134). [PMID:37257052] [10.1021/acs.jafc.3c01557] |
| 35. Ze-Ling Chen, Ying Li, Jin-Hua Wang, Rui Wang, Yong-Xin Teng, Jia-Wei Lin, Xin-An Zeng, Meng-Wai Woo, Ling Wang, Zhong Han. (2023) Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 244 (125082). [PMID:37257538] [10.1016/j.ijbiomac.2023.125082] |
| 36. Siqi Guo, Qing Guo, Yifan Zhang, Xiaoke Peng, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu. (2023) Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene. FOOD CHEMISTRY, 429 (136394). [PMID:37478605] [10.1016/j.foodchem.2023.136394] |
| 37. Rui Wang, Man-Qin Zeng, Yu-Wei Wu, Yong-Xin Teng, Lang-Hong Wang, Jian Li, Fei-Yue Xu, Bo-Ru Chen, Zhong Han, Xin-An Zeng. (2023) Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment. FOOD CHEMISTRY, 424 (136386). [PMID:37236083] [10.1016/j.foodchem.2023.136386] |
| 38. Dashan Guo, Yuwei Hou, Hongshan Liang, Lingyu Han, Bin Li, Bin Zhou. (2023) Mechanism of Reduced Glutathione Induced Lysozyme Defolding and Molecular Self-Assembly. Foods, 12 (10): (1931). [PMID:37238749] [10.3390/foods12101931] |
| 39. Songgang Xia, Jian Song, Ku Li, Tingting Hao, Chengxin Ma, Shuo Shen, Xiaoming Jiang, Changhu Xue, Yong Xue. (2023) Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure. FOOD HYDROCOLLOIDS, 142 (108798). [PMID:] [10.1016/j.foodhyd.2023.108798] |
| 40. Xueliang Zhang, Gisele LaPointe, Yang Liu, Xiaomeng Wang, Luyao Xiao, Xiaogan Zhao, Wei Li. (2023) Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk. FOOD CHEMISTRY, 420 (136117). [PMID:37084472] [10.1016/j.foodchem.2023.136117] |
| 41. Xiaohan Zheng, Bowen Zou, Chao Ren, Xianbing Xu, Ming Du, Chao Wu. (2023) Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein. FOOD CHEMISTRY, 419 (135973). [PMID:37011572] [10.1016/j.foodchem.2023.135973] |
| 42. Jinzhe Li, Yuxuan Huang, Xinhui Peng, Wenwen Luo, Munkh-Amgalan Gantumur, Zhanmei Jiang, Juncai Hou. (2023) Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin. ULTRASONICS SONOCHEMISTRY, 95 (106369). [PMID:36965313] [10.1016/j.ultsonch.2023.106369] |
| 43. Hedi Wen, Deju Zhang, Zhenzhen Ning, Zihao Li, Yan Zhang, Jingbo Liu, Ting Zhang. (2023) How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin?. FOOD HYDROCOLLOIDS, 140 (108629). [PMID:] [10.1016/j.foodhyd.2023.108629] |
| 44. Fengli Lian, Jun-Hu Cheng, Han Wang, Da-Wen Sun. (2023) Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking. LWT-FOOD SCIENCE AND TECHNOLOGY, 179 (114623). [PMID:] [10.1016/j.lwt.2023.114623] |
| 45. Jingjing Zhou, Ruitao Cha, Zhiyu Wu, Chunliang Zhang, Yuhang He, Hanru Zhang, Kexin Liu, Muhammad Subaan Fareed, Zhaopeng Wang, Changyan Yang, Yifan Zhang, Wenjin Yan, Kairong Wang. (2023) An injectable, natural peptide hydrogel with potent antimicrobial activity and excellent wound healing-promoting effects. Nano Today, 49 (101801). [PMID:] [10.1016/j.nantod.2023.101801] |
| 46. Jinjie Yang, Bin Zhu, Jingjing Dou, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi, Lianzhou Jiang. (2023) pH and ultrasound driven structure-function relationships of soy protein hydrolysate. Innovative Food Science & Emerging Technologies, 85 (103324). [PMID:] [10.1016/j.ifset.2023.103324] |
| 47. Sihong Wu, Jiujie Xia, Zhengxun Wei, Weijun Sun, Ximing Zhang, Ning Xiang. (2023) Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase. FOOD HYDROCOLLOIDS, 140 (108627). [PMID:] [10.1016/j.foodhyd.2023.108627] |
| 48. Hui Xue, Tianfeng Han, Guowen Zhang, Xiaobo Hu, Ruiling Li, Huilan Liu, Rui Li, Yonggang Tu, Yan Zhao. (2023) Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation. FOOD HYDROCOLLOIDS, 140 (108589). [PMID:] [10.1016/j.foodhyd.2023.108589] |
| 49. Ge Xu, Jixia Kang, Wujun You, Ruyi Li, Huijuan Zheng, Lishuang Lv, Qiuting Zhang. (2023) Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties. FOOD HYDROCOLLOIDS, 139 (108566). [PMID:] [10.1016/j.foodhyd.2023.108566] |
| 50. Fei Lu, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Zihong Ma, Yujie Chi, Yuan Chi. (2023) High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 233 (123560). [PMID:36746301] [10.1016/j.ijbiomac.2023.123560] |
| 51. Xianqiang Chen, Xinyu Chu, Xue Li, Fuliang Cao, Qirong Guo, Jiahong Wang. (2023) Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion. FOOD RESEARCH INTERNATIONAL, 165 (112548). [PMID:36869457] [10.1016/j.foodres.2023.112548] |
| 52. Qin Tiansheng, Huang Xiande, Zhang Qianqian, Chen Fan, Zhu Jiaojiao, Ding Yaoyao. (2023) Hemostatic effects of FmocF-ADP hydrogel consisted of Fmoc-Phenylalanine and ADP. AMINO ACIDS, 55 (4): (499-507). [PMID:36715768] [10.1007/s00726-023-03243-y] |
| 53. Yukang Song, Danping Huang, Wanchun Guo, Yiqing Gao, Feng Xue, Xiaohui Xiong, Chen Li. (2023) Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers, 15 (3): (631). [PMID:36771931] [10.3390/polym15030631] |
| 54. Min Fu, Lizhi Gao, Qin Geng, Ti Li, Taotao Dai, Chengmei Liu, Jun Chen. (2023) Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes. Food & Function, 14 (3): (1357-1368). [PMID:36648058] [10.1039/D2FO02791G] |
| 55. Yiting Wen, Yujia Zhang, Xiaoli Zhang, Linjun Wang, Qiuxia Pan, Qiuhan Bai, Du Zhu, Weiming Chai. (2023) Inhibition of albendazole and 2-(2-aminophenyl)-1H-benzimidazole against tyrosinase: mechanism, structure–activity relationship, and anti-browning effect. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 103 (6): (2824-2837). [PMID:36641547] [10.1002/jsfa.12450] |
| 56. Ningxiang Yu, Yijue Wang, Shengxin Shao, Jie Li, Mengren Li, Lizhong Zhu, Qin Ye, Weiwei Huan, Xianghe Meng. (2023) Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure. Current Research in Food Science, 6 (100438). [PMID:36660303] [10.1016/j.crfs.2023.100438] |
| 57. Gao Dan, Helikh Anna, Duan Zhenhua, Xie Qingli. (2023) Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. Journal of Food Measurement and Characterization, 17 (3): (2301-2312). [PMID:] [10.1007/s11694-022-01776-6] |
| 58. Han Tao, Fan Lu, Xue-Feng Zhu, Hui-Li Wang, Xue-Ming Xu. (2023) Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development. JOURNAL OF CEREAL SCIENCE, 109 (103606). [PMID:] [10.1016/j.jcs.2022.103606] |
| 59. Yan-Wei Liu, Qing-Hao Li, Guo-Qing Huang, Jun-Xia Xiao. (2023) Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization. FOOD HYDROCOLLOIDS, 137 (108382). [PMID:] [10.1016/j.foodhyd.2022.108382] |
| 60. Lin Shan Shi, Xue Yan Yang, Tian Gong, Ching Yuan Hu, Ye Hua Shen, Yong Hong Meng. (2023) Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114269). [PMID:] [10.1016/j.lwt.2022.114269] |
| 61. Rui Cui, Shengnan Ji, Minquan Xia, Xing Fu, Xi Huang. (2023) Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions. FOOD CHEMISTRY, 408 (135063). [PMID:36535182] [10.1016/j.foodchem.2022.135063] |
| 62. Fuqiang Liang, Yumeng Shi, Jiayi Shi, WeiWei Cao. (2023) Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation. FOOD HYDROCOLLOIDS, 137 (108318). [PMID:] [10.1016/j.foodhyd.2022.108318] |
| 63. Mengqi Fu, Si Mi, Jinrong Zhao, Xianghong Wang, Jie Gao, Yaxin Sang. (2023) The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels. FOOD CHEMISTRY, 405 (135021). [PMID:36436234] [10.1016/j.foodchem.2022.135021] |
| 64. Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang. (2023) Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations. FOOD CHEMISTRY, 405 (134937). [PMID:36403475] [10.1016/j.foodchem.2022.134937] |
| 65. Yang Chen, Mengying Yao, Tianyi Yang, Yajing Fang, Dong Xiang, Weimin Zhang. (2023) Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment. FOOD HYDROCOLLOIDS, 136 (108289). [PMID:] [10.1016/j.foodhyd.2022.108289] |
| 66. Yidan Zhang, Xu Jing, Zhenjia Chen, Xiaowen Wang. (2022) Effects of moderate-intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin. CEREAL CHEMISTRY, 100 (2): (360-370). [PMID:] [10.1002/cche.10614] |
| 67. Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang, Yujie Chi, Ning Xia, Longwei Jiang, Qian Cui. (2023) Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture. FOOD CHEMISTRY, 402 (134512). [PMID:36303394] [10.1016/j.foodchem.2022.134512] |
| 68. Kefan Ouyang, Hexiang Xie, Yufeng Wang, Meng Wai Woo, Qian Chen, Sixing Lai, Hua Xiong, Qiang Zhao. (2023) Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. FOOD HYDROCOLLOIDS, 135 (108170). [PMID:] [10.1016/j.foodhyd.2022.108170] |
| 69. Zhi-Wei Liu, Ying-Xue Zhou, Yi-Cheng Tan, Jun-Hu Cheng, Alaa El-Din Bekhit, Amin Mousavi Khaneghah, Rana Muhammad Aadil. (2022) Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 220 (1454). [PMID:36122773] [10.1016/j.ijbiomac.2022.09.127] |
| 70. Rui Wang, Lang-Hong Wang, Qing-Hui Wen, Fei He, Fei-Yue Xu, Bo-Ru Chen, Xin-An Zeng. (2023) Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. FOOD HYDROCOLLOIDS, 134 (108049). [PMID:] [10.1016/j.foodhyd.2022.108049] |
| 71. Lijuan Luo, Zhiming Wang, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Pengfei Zhou, Zhihao Zhao, Mingwei Zhang, Ping Li. (2022) High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. FOOD CHEMISTRY, 397 (133684). [PMID:35901613] [10.1016/j.foodchem.2022.133684] |
| 72. Qi Yue, Xu Xinglian, Dong Hualin, Yang Zongyun, Wang Peng. (2023) Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. Food Biophysics, 18 (1): (71-81). [PMID:] [10.1007/s11483-022-09747-6] |
| 73. Kangyuan Long, Tonghao Zhang, Jae W Park, Joodong Park, Tao Yin. (2022) Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102 (15): (7136-7143). [PMID:35715889] [10.1002/jsfa.12079] |
| 74. Zhongshi Wang, Zhiming Yu, Liyan He, Jianan Zhu, Lidong Liu, Xiuxian Song. (2022) Establishment and preliminary study of electrophysiological techniques in a typical red tide species. SCIENCE OF THE TOTAL ENVIRONMENT, 840 (156698). [PMID:35710000] [10.1016/j.scitotenv.2022.156698] |
| 75. Xiaojia Yan, Yiyang He, Xiangqi Bai, David Julian McClements, Shuai Chen, Xuebo Liu, Fuguo Liu. (2022) Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. FOOD RESEARCH INTERNATIONAL, 157 (111451). [PMID:35761690] [10.1016/j.foodres.2022.111451] |
| 76. Peng-Ren Zou, Fei Hu, Zhi-Jing Ni, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei. (2022) Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten. FOOD CHEMISTRY, 392 (133296). [PMID:35636191] [10.1016/j.foodchem.2022.133296] |
| 77. Wei Pei, Ling Cai, Xing Gong, Li Zhang, Jiarong Zhang, Ping Zhu, Huijun Jiang, Chao Wang, Shoulin Wang, Jin Chen. (2022) Drug-loaded oleic-acid grafted mesoporous silica nanoparticles conjugated with α-lactalbumin resembling BAMLET-like anticancer agent with improved biocompatibility and therapeutic efficacy. Materials Today Bio, 15 (100272). [PMID:35607417] [10.1016/j.mtbio.2022.100272] |
| 78. Congyang Mao, Wanyu Jin, Yiming Xiang, Yizhou Zhu, Jun Wu, Xiangmei Liu, Shuilin Wu, Yufeng Zheng, Kenneth M.C. Cheung, Kelvin Wai Kwok Yeung. (2022) Reversing Multidrug-Resistant Escherichia coli by Compromising Its BAM Biogenesis and Enzymatic Catalysis through Microwave Hyperthermia Therapy. ADVANCED FUNCTIONAL MATERIALS, 32 (29): (2202887). [PMID:] [10.1002/adfm.202202887] |
| 79. Na Xia, Chunqing Wang, Siming Zhu. (2022) Interaction between pH-shifted ovalbumin and insoluble neohesperidin: Experimental and binding mechanism studies. FOOD CHEMISTRY, 390 (133104). [PMID:35561507] [10.1016/j.foodchem.2022.133104] |
| 80. Lechuan Wang, Hong Zhang, Hanyu Li, Huajiang Zhang, Yujie Chi, Ning Xia, Zhenshun Li, Longwei Jiang, Xiaonan Zhang, Ahmed M. Rayan. (2022) Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin. FOOD CHEMISTRY, 389 (133055). [PMID:35489261] [10.1016/j.foodchem.2022.133055] |
| 81. Sen Li, Mengyao Li, Hongwei Cao, Xiao Guan, Ying Zhang, Kai Huang, Yu Zhang. (2022) The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation. Food Chemistry-X, 14 (100299). [PMID:35399583] [10.1016/j.fochx.2022.100299] |
| 82. Titi Wang, Wenmei Chen, Yanhong Shao, Jun Liu, Zongcai Tu. (2022) Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks. Foods, 11 (7): (988). [PMID:35407075] [10.3390/foods11070988] |
| 83. Kai Huang, Junru Shi, Mengyao Li, Rulian Sun, Wenwen Guan, Hongwei Cao, Xiao Guan, Yu Zhang. (2022) Intervention of microwave irradiation on structure and quality characteristics of quinoa protein aggregates. FOOD HYDROCOLLOIDS, 130 (107677). [PMID:] [10.1016/j.foodhyd.2022.107677] |
| 84. Qiaozhi Zhang, Zhijie Huang, Huatao Li, Congnan Cen, Ruixing Zheng, Cao Lili, Shufen Zhang, Yanbo Wang, Linglin Fu. (2022) Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (6): (1984–1995). [PMID:35112874] [10.1021/acs.jafc.1c06939] |
| 85. Qiaoli Zhao, Xin Hong, Liuping Fan, Yuanfa Liu, Jinwei Li. (2022) Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. FOOD CHEMISTRY, 382 (132252). [PMID:35158276] [10.1016/j.foodchem.2022.132252] |
| 86. Ang Li, Lei Chen, Weijie Zhou, Junhui Pan, Deming Gong, Guowen Zhang. (2022) Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin. Foods, 11 (2): (165). [PMID:35053897] [10.3390/foods11020165] |
| 87. Ning Zhang, Zhicheng Deng, Qiang Wang, Man Zhou, Ping Wang, Yuanyuan Yu. (2022) Phase-transited lysozyme with secondary reactivity for moisture-permeable antibacterial wool fabric. CHEMICAL ENGINEERING JOURNAL, 432 (134198). [PMID:] [10.1016/j.cej.2021.134198] |
| 88. Liangjie Tian, Dandan Xiong, Jie Jia, Xuebo Liu, Ya Zhang, Xiang Duan. (2022) Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation. LWT-FOOD SCIENCE AND TECHNOLOGY, 155 (113002). [PMID:] [10.1016/j.lwt.2021.113002] |
| 89. Peng Zhang, Chang Chang, Haijie Liu, Qiaojuan Yan, Zhengqiang Jiang. (2022) Efficient enzymatic production of angiotensin I-converting enzyme inhibitory peptides from three protein-rich materials by electrolyzed water pretreatment. LWT-FOOD SCIENCE AND TECHNOLOGY, 154 (112864). [PMID:] [10.1016/j.lwt.2021.112864] |
| 90. Yidan Zhang, Xuebing Zhang, Zhiheng Zhang, Zhenjia Chen, Xu Jing, Xiaowen Wang. (2022) Effect of high hydrostatic pressure treatment on the structure and physicochemical properties of millet gliadin. LWT-FOOD SCIENCE AND TECHNOLOGY, 154 (112755). [PMID:] [10.1016/j.lwt.2021.112755] |
| 91. Yan Di, Xiang Li, Xiaowen Chang, Ruijuan Gu, Xiang Duan, Fuguo Liu, Xuebo Liu, Yutang Wang. (2022) Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. LWT-FOOD SCIENCE AND TECHNOLOGY, 154 (112651). [PMID:] [10.1016/j.lwt.2021.112651] |
| 92. Hekai Zhao, Shengnan Wang, Guilan Zhao, Yangyang Li, Xiulin Liu, Lina Yang, Lijie Zhu, He Liu. (2022) Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides. Food & Function, 13 (1): (386-397). [PMID:34908089] [10.1039/D1FO01604K] |
| 93. Weiyi Zhang, Junmeng Lu, Xue Zhao, Xinglian Xu. (2022) An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes. FOOD HYDROCOLLOIDS, 124 (107194). [PMID:] [10.1016/j.foodhyd.2021.107194] |
| 94. Zhisheng Zhou, Miao Zhu, Guowen Zhang, Xing Hu, Junhui Pan. (2021) Novel insights into the interaction mechanism of 5-hydroxymethyl-2-furaldehyde with β-casein and its effects on the structure and function of β-casein. LWT-FOOD SCIENCE AND TECHNOLOGY, 152 (112360). [PMID:] [10.1016/j.lwt.2021.112360] |
| 95. Yujie Wu, Ke Wang, Qinru Liu, Xingyu Liu, Bolin Mou, Oi-Ming Lai, Chin-Ping Tan, Ling-Zhi Cheong. (2022) Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol. FOOD CHEMISTRY, 367 (130700). [PMID:34352694] [10.1016/j.foodchem.2021.130700] |
| 96. Fei-Yue Xu, Qing-Hui Wen, Rui Wang, Jian Li, Bo-Ru Chen, Xin-An Zeng. (2021) Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment. FOOD CHEMISTRY, 363 (129892). [PMID:34120044] [10.1016/j.foodchem.2021.129892] |
| 97. Shu Li, Chen Guo, Xingjiao Zhang, Xiaojing Liu, Jing Mu, Chunxia Liu, Yali Peng, Min Chang. (2021) Self-assembling modified neuropeptide S enhances nose-to-brain penetration and exerts a prolonged anxiolytic-like effect. Biomaterials Science, 9 (13): (4765-4777). [PMID:34037635] [10.1039/D1BM00380A] |
| 98. Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Zheng. (2021) Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. JOURNAL OF FOOD SCIENCE, 86 (6): (2410-2420). [PMID:33904174] [10.1111/1750-3841.15735] |
| 99. Yufei Yang, Shudong He, Yi Zhang, Xingjiang Li, Haiyan Liu, Qiming Li, Xiaodong Cao, Yongkang Ye, Hanju Sun. (2021) Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality. FOOD CHEMISTRY, 357 (129748). [PMID:33892353] [10.1016/j.foodchem.2021.129748] |
| 100. Yaru Wu, Zhucheng Yin, Xuejiao Qie, Yao Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He. (2021) Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition. MOLECULES, 26 (6): (1721). [PMID:33808779] [10.3390/molecules26061721] |
| 101. Shanshan Dong, Liumin Fan, Yunfang Ma, Juan Du, Qisen Xiang. (2021) Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. LWT-FOOD SCIENCE AND TECHNOLOGY, 145 (111322). [PMID:] [10.1016/j.lwt.2021.111322] |
| 102. Zhi-Wei Liu, Ying-Xue Zhou, Lang-Hong Wang, Zhang Ye, Lian-Jie Liu, Jun-Hu Cheng, Feng Wang, Alaa El-Din Bekhit, Rana Muhammad Aadil. (2021) Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. FOOD HYDROCOLLOIDS, 117 (106739). [PMID:] [10.1016/j.foodhyd.2021.106739] |
| 103. Sheng-Xiong Chen, Zhi-Jing Ni, Kiran Thakur, Shaoyun Wang, Jian-Guo Zhang, Ya-Fang Shang, Zhao-Jun Wei. (2021) Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system. FOOD CHEMISTRY, 355 (129500). [PMID:33780794] [10.1016/j.foodchem.2021.129500] |
| 104. Li Yuan, Yunfei Kong, Weijun Leng, Yanmin Wang, Wengang Jin, Ruichang Gao. (2021) L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels. Food Bioscience, 40 (100886). [PMID:] [10.1016/j.fbio.2021.100886] |
| 105. Yunxiu Liu, Yu Tian, Qiuyang Han, Jie Yin, Junchuan Zhang, Yue Yu, Weizhong Yang, Yi Deng. (2021) Synergism of 2D/1D MXene/cobalt nanowire heterojunctions for boosted photo-activated antibacterial application. CHEMICAL ENGINEERING JOURNAL, 410 (128209). [PMID:] [10.1016/j.cej.2020.128209] |
| 106. Zongyun Yang, Jian Sun, Zhen Li, Yue Qi, Peng Wang, Xinglian Xu. (2021) Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. LWT-FOOD SCIENCE AND TECHNOLOGY, 138 (110786). [PMID:] [10.1016/j.lwt.2020.110786] |
| 107. Shuang Song, Qing Liu, Wei-Ming Chai, Si-Shi Xia, Zi-Yi Yu, Qi-Ming Wei. (2021) Inhibitory potential of 4-hexylresorcinol against α-glucosidase and non-enzymatic glycation: Activity and mechanism. JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 131 (241). [PMID:33191127] [10.1016/j.jbiosc.2020.10.011] |
| 108. Lechuan Wang, Xun Liang, Yang Chen, Baomiao Ding, Weiqing Sun, Zhenshun Li, Yangchao Luo. (2021) Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. FOOD HYDROCOLLOIDS, 113 (106446). [PMID:] [10.1016/j.foodhyd.2020.106446] |
| 109. Peng-cheng Du, Zong-cai Tu, Hui Wang, Yue-ming Hu, Jing-jing Zhang, Bi-zhen Zhong. (2021) Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry. FOOD CHEMISTRY, 339 (127939). [PMID:33152852] [10.1016/j.foodchem.2020.127939] |
| 110. Luyun Cai, Jiangli Wan, Xiuxia Li, Jianrong Li. (2020) Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides). JOURNAL OF FOOD SCIENCE, 85 (8): (2470-2480). [PMID:32677102] [10.1111/1750-3841.15336] |
| 111. Huang Yuan, Du Hongying, Kamal Ghulam Mustafa, Cao Qiongju, Liu Chen, Xiong Shanbai, Manyande Anne, Huang Qilin. (2020) Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid. Food and Bioprocess Technology, 13 (8): (1421-1434). [PMID:] [10.1007/s11947-020-02483-0] |
| 112. Lan Qiuyu, Lin Zhaohui, Dong Hongmin, Wu Dingtao, Lin Derong, Qin Wen, Liu Jiang, Yang Wenyu, Zhang Qing. (2021) Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 58 (2): (520-531). [PMID:33568845] [10.1007/s13197-020-04563-7] |
| 113. Di An, Liang Li. (2020) The Effect of Limited Proteolysis by Trypsin on the Formation of Soy Protein Isolate Nanofibrils. Journal of Chemistry, 2020 (8185037). [PMID:] [10.1155/2020/8185037] |
| 114. Li Zhenshun, Kuang Hairui, Yang Jinchu, Hu Jie, Ding Baomiao, Sun Weiqing, Luo Yangchao. (2020) Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point. Scientific Reports, 10 (1): (1-9). [PMID:32103081] [10.1038/s41598-020-60455-y] |
| 115. Xin Li, Taotao Dai, Peng Hu, Chenghao Zhang, Jun Chen, Chengmei Liu, Ti Li. (2020) Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids. FOOD HYDROCOLLOIDS, 105 (105761). [PMID:] [10.1016/j.foodhyd.2020.105761] |
| 116. Fuchao Zhan, Shuang Ding, Wenya Xie, Xiao Zhu, Jiangnan Hu, Jun Gao, Bin Li, Yijie Chen. (2020) Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches. FOOD HYDROCOLLOIDS, 105 (105767). [PMID:] [10.1016/j.foodhyd.2020.105767] |
| 117. Lin Yu, Chunhong Xiong, Jianke Li, Wenxiang Luo, Hui Xue, Rui Li, Yonggang Tu, Yan Zhao. (2020) Ethanol induced the gelation behavior of duck egg whites. FOOD HYDROCOLLOIDS, 105 (105765). [PMID:] [10.1016/j.foodhyd.2020.105765] |
| 118. Mohamed Eid, Remah Sobhy, Peiyuan Zhou, Xianling Wei, Di Wu, Bin Li. (2020) β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery. FOOD HYDROCOLLOIDS, 104 (105751). [PMID:] [10.1016/j.foodhyd.2020.105751] |
| 119. Yu Hu, Chengxin He, Chengjia Jiang, Yang Liao, Hua Xiong, Qiang Zhao. (2020) Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity. FOOD HYDROCOLLOIDS, 104 (105729). [PMID:] [10.1016/j.foodhyd.2020.105729] |
| 120. Qiuyu Lan, Lin Li, Hongmin Dong, Dingtao Wu, Hong Chen, Derong Lin, Wen Qin, Wenyu Yang, Thava Vasanthan, Qing Zhang. (2019) Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel. Polymers, 11 (12): (1997). [PMID:31816852] [10.3390/polym11121997] |
| 121. Ti Li, Xin Li, Taotao Dai, Peng Hu, Xiaoqin Niu, Chengmei Liu, Jun Chen. (2020) Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes. FOOD RESEARCH INTERNATIONAL, 129 (108802). [PMID:32036926] [10.1016/j.foodres.2019.108802] |
| 122. Yang Chen, Zhenshun Li, Xiangzhou Yi, Hairui Kuang, Baomiao Ding, Weiqing Sun, Yangchao Luo. (2020) Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties. LWT-FOOD SCIENCE AND TECHNOLOGY, 118 (108778). [PMID:] [10.1016/j.lwt.2019.108778] |
| 123. Xuepeng Li, Cikun Liu, Jinxiang Wang, Kai Zhou, Shumin Yi, Wenhui Zhu, Yongxia Xu, Hong Lin, Jianrong Li. (2019) Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). JOURNAL OF FOOD BIOCHEMISTRY, 44 (1): (e13084). [PMID:31642545] [10.1111/jfbc.13084] |
| 124. Fei Gao, Jing Zhao, Ping Liu, Dongsheng Ji, Litao Zhang, Mengxiao Zhang, Yuqin Li, Yuliang Xiao. (2020) Preparation and in vitro evaluation of multi-target-directed selenium-chondroitin sulfate nanoparticles in protecting against the Alzheimer's disease. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 142 (265). [PMID:31593732] [10.1016/j.ijbiomac.2019.09.098] |
| 125. Fuchao Zhan, Jiangnan Hu, Chen He, Jie Sun, Jing Li, Bin Li. (2020) Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam. FOOD HYDROCOLLOIDS, 99 (105365). [PMID:] [10.1016/j.foodhyd.2019.105365] |
| 126. Lechuan Wang, Lisha Li, Nuo Xu, Weiqing Sun, Baomiao Ding, Wei Xu, Zhenshun Li. (2020) Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism. FOOD HYDROCOLLOIDS, 98 (105263). [PMID:] [10.1016/j.foodhyd.2019.105263] |
| 127. Qi Wang, Ling He, Aizhao Pan, Youshen Wu. (2019) Removable/fluorescent adhesive made by melamine-formaldehyde cross-linked polyvinyl alcohol and its repair application in artifacts. APPLIED SURFACE SCIENCE, 495 (143570). [PMID:] [10.1016/j.apsusc.2019.143570] |
| 128. Yinxia Chen, Long Sheng, Mostafa Gouda, Meihu Ma. (2019) Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage. LWT-FOOD SCIENCE AND TECHNOLOGY, 113 (108303). [PMID:] [10.1016/j.lwt.2019.108303] |
| 129. Li-jun Sun, Lingbo Qu, Ran Yang, Lu Yin, Hua-jin Zeng. (2019) Cysteamine functionalized MoS2 quantum dots inhibit amyloid aggregation. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 128 (870). [PMID:30716371] [10.1016/j.ijbiomac.2019.01.212] |
| 130. Qianyu Dan, Wenfei Xiong, Hongshan Liang, Di Wu, Fuchao Zhan, Yutong Chen, Shuang Ding, Bin Li. (2019) Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study. FOOD RESEARCH INTERNATIONAL, 120 (255). [PMID:31000237] [10.1016/j.foodres.2019.01.003] |
| 131. Jun Zhao, Chun-Liu Yu, Wei Fang, Ji-Duan Lin, Guo Chen, Xiao-Qin Wang. (2019) Spectroscopic and mechanistic analysis of the interaction between Jack bean urease and polypseudorotaxane fabricated with bis-thiolated poly(ethylene glycol) and α-cyclodextrin. COLLOIDS AND SURFACES B-BIOINTERFACES, 176 (276). [PMID:30623815] [10.1016/j.colsurfb.2019.01.011] |
| 132. Di Wu, Chao Wu, Wuchao Ma, Zhenyu Wang, Cuiping Yu, Ming Du. (2019) Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). FOOD HYDROCOLLOIDS, 89 (707). [PMID:] [10.1016/j.foodhyd.2018.11.032] |
| 133. Xiangzhou Yi, Quanhui Zheng, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Li Li, Yang Chen, Jie Hu, Shengzhou Duan, Shudong Wei, Baomiao Ding. (2019) Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein. FOOD HYDROCOLLOIDS, 89 (602). [PMID:] [10.1016/j.foodhyd.2018.11.030] |
| 134. Hua Qiao, Bo Li, Huichao Zhang, Dan Liu, Haipeng Diao, Gongqin Sun, Jun Xie. (2018) Effects of the equimolarly mixed cationic–nonionic surfactants of didodecyldimethylammonium bromide and polyoxyethylene sorbitan monooleate 80 on serum proteins—spectroscopic study. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, 187 (151). [PMID:30145466] [10.1016/j.jphotobiol.2018.08.011] |
| 135. Ibrahim Khalifa, Rongzu Nie, Zhenzhen Ge, Kaikai Li, Chunmei Li. (2018) Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 119 (116). [PMID:30031825] [10.1016/j.ijbiomac.2018.07.117] |
| 136. Xin-Sheng Qin, Zhi-Gang Luo, Xi-Chun Peng, Xuan-Xuan Lu, Yu-Xiao Zou. (2018) Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze–Thaw Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66 (31): (8363–8370). [PMID:30016098] [10.1021/acs.jafc.8b02407] |
| 137. Yang Chen, Zong-cai Tu, Hui Wang, Guang-xian Liu, Zi-wei Liao, Lu Zhang. (2018) LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives. FOOD CHEMISTRY, 268 (171). [PMID:30064745] [10.1016/j.foodchem.2018.06.092] |
| 138. Jing He, Guanghong Zhou, Yun Bai, Chao Wang, Shuran Zhu, Xinglian Xu, Chunbao Li. (2018) The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products. RSC Advances, 8 (31): (17595-17605). [PMID:35539241] [10.1039/C8RA02310G] |
| 139. Guan Wang, Manman Liu, Liwei Cao, Jirawat Yongsawatdigul, Shanbai Xiong, Ru Liu. (2018) Effects of different NaCl concentrations on self-assembly of silver carp myosin. Food Bioscience, 24 (1). [PMID:] [10.1016/j.fbio.2018.05.002] |
| 140. Ting Xiong, Wenfei Xiong, Mengting Ge, Junhao Xia, Bin Li, Yijie Chen. (2018) Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. FOOD RESEARCH INTERNATIONAL, 109 (260). [PMID:29803449] [10.1016/j.foodres.2018.04.044] |
| 141. Hongmei Zhang, Mengyue Zhang, Ying Wang, Yanqing Wang, Shixin Sun, Zhenghao Fei, Jian Cao. (2018) Effects of selected two noble metal ions in medicine on the structure and activity of bovine serum albumin: A multi-spectral studies. JOURNAL OF LUMINESCENCE, 194 (519). [PMID:] [10.1016/j.jlumin.2017.10.081] |
| 142. Yuqin Wu, Hongmei Zhang, Yanqing Wang. (2017) Conformational and functional changes of bovine serum albumin induced by TiO2 nanoparticles binding. JOURNAL OF MOLECULAR LIQUIDS, 243 (358). [PMID:] [10.1016/j.molliq.2017.07.116] |
| 143. Xiufeng Hao, Chundi Zhang, Lin Li, Hexin Zhang, Yanming Hu, Daifeng Hao, Xuequan Zhang. (2017) Use of Vanadium Complexes Bearing Naphthalene-Bridged Nitrogen-Sulfonate Ligands as Catalysts for Copolymerization of Ethylene and Propylene. Polymers, 9 (8): (325). [PMID:30971000] [10.3390/polym9080325] |
| 144. Rong-zu Nie, Wei Zhu, Jin-ming Peng, Zhen-zhen Ge, Chun-mei Li. (2017) Comparison of disaggregative effect of A-type EGCG dimer and EGCG monomer on the preformed bovine insulin amyloid fibrils. BIOPHYSICAL CHEMISTRY, 230 (1). [PMID:28818314] [10.1016/j.bpc.2017.07.009] |
| 145. Tiefan Huang, Yubiao Niu, Fang Zhang, Lin Zhang, Shengfu Chen, Qiming Jimmy Yu. (2017) Preparation and characterization of cyclodextrin functionalized polydimethylsiloxane films via interfacial self-assembly. Applied Materials Today, 9 (176). [PMID:] [10.1016/j.apmt.2017.07.003] |
| 146. Junguang Li, Qisen Xiang, Xiufang Liu, Tian Ding, Xiangsheng Zhang, Yafei Zhai, Yanhong Bai. (2017) Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma. FOOD CHEMISTRY, 232 (515). [PMID:28490106] [10.1016/j.foodchem.2017.03.167] |
| 147. Jinshui Liu, Meijiao Xu, Bin Wang, Zihan Zhou, Lizhen Wang. (2017) Fluorescence sensor for detecting protamines based on competitive interactions of polyacrylic acid modified with sodium 4-amino-1-naphthalenesulfonate with protamines and aminated graphene oxide. RSC Advances, 7 (3): (1432-1438). [PMID:] [10.1039/C6RA24793H] |
| 148. Jiang Wenxin, He Yufan, Xiong Shanbai, Liu Youming, Yin Tao, Hu Yang, You Juan. (2017) Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin. Food and Bioprocess Technology, 10 (2): (370-378). [PMID:] [10.1007/s11947-016-1828-5] |
| 149. Hua-jin Zeng, Min Miao, Zhe Liu, Ran Yang, Ling-bo Qu. (2017) Effect of nitrogen-doped graphene quantum dots on the fibrillation of hen egg-white lysozyme. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 95 (856). [PMID:27746357] [10.1016/j.ijbiomac.2016.10.022] |
| 150. Ping Zhang, Ling Li, Yun Zhao, Zeyun Tian, Yumei Qin, Jun Lu. (2016) 8-Anilino-1-naphthalenesulfonate/Layered Double Hydroxide Ultrathin Films: Small Anion Assembly and Its Potential Application as a Fluorescent Biosensor. LANGMUIR, 32 (35): (9015–9022). [PMID:27513829] [10.1021/acs.langmuir.6b01980] |
| 151. Rong-zu Nie, Wei Zhu, Jin-ming Peng, Zhen-zhen Ge, Chun-mei Li. (2016) A-type dimeric epigallocatechin-3-gallate (EGCG) is a more potent inhibitor against the formation of insulin amyloid fibril than EGCG monomer. BIOCHIMIE, 125 (204). [PMID:27079519] [10.1016/j.biochi.2016.03.011] |
| 152. Shanling Lu, Yuhong Yang, Jinrong Yao, Zhengzhong Shao, Xin Chen. (2015) Exploration of the nature of a unique natural polymer-based thermosensitive hydrogel. Soft Matter, 12 (2): (492-499). [PMID:26481909] [10.1039/C5SM01947H] |
| 153. Jialin Qin, Yuanli Li, Chenxiong He, Xiaolan Yang, Yanling Xie, Xiaolei Hu, Chunyan Chen, Lu Wang, Jun Pu, Fei Liao. (2014) Selective and sensitive homogenous assay of serum albumin with 1-anilinonaphthalene-8-sulphonate as a biosensor. ANALYTICA CHIMICA ACTA, 829 (60). [PMID:24856404] [10.1016/j.aca.2014.04.047] |
| 154. Wenting Tang, Hui Zhang, Li Wang, Haifeng Qian. (2013) Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 49 (4): (969-975). [PMID:] [10.1111/ijfs.12389] |
I2320112