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The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels.
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- Food Frontiers, 2024, v. 5, n. 4, p. 1613, doi. 10.1002/fft2.403
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- Article
Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4457, doi. 10.1007/s11694-024-02507-9
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- Article
A Novel Tetrapeptide Ala-Phe-Phe-Pro (AFFP) Derived from Antarctic Krill Prevents Scopolamine-Induced Memory Disorder by Balancing Lipid Metabolism of Mice Hippocampus.
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- Nutrients, 2024, v. 16, n. 7, p. 1019, doi. 10.3390/nu16071019
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- Article
Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel.
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- Foods, 2024, v. 13, n. 5, p. 675, doi. 10.3390/foods13050675
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- Article
Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12811
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- Article
Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage.
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- Foods, 2023, v. 12, n. 13, p. 2477, doi. 10.3390/foods12132477
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- Article
Iron Complexes with Antarctic Krill–Derived Peptides Show Superior Effectiveness to Their Original Protein–Iron Complexes in Mice with Iron Deficiency Anemia.
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- Nutrients, 2023, v. 15, n. 11, p. 2510, doi. 10.3390/nu15112510
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- Article
Construction of benzyl isothiocyanate‐loaded fish skin gelatin‐luteolin compound emulsion delivery system, and its digestion and absorption characteristics.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 1864, doi. 10.1002/jsfa.12411
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- Article
Physicochemical and functional properties of egg white peptide powders under different storage conditions.
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- Journal of Food Science & Technology, 2023, v. 60, n. 2, p. 732, doi. 10.1007/s13197-022-05659-y
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- Article
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 524, doi. 10.1002/jsfa.12163
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- Article
Research progress of calcium delivery system.
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- China Food Additives, 2023, v. 34, n. 1, p. 55, doi. 10.19804/j.issn1006-2513.2023.01.007
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- Article
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17045
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- Article
Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker (Larimichthys crocea).
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16975
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- Article
Influence of fish skin gelatin–sodium alginate complex stabilized emulsion on benzyl isothiocyanate stability and digestibility in vitro and in vivo.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5680, doi. 10.1002/jsfa.11915
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- Article
C-Terminal Modification on the Immunomodulatory Activity, Antioxidant Activity, and Structure–Activity Relationship of Pulsed Electric Field (PEF)-Treated Pine Nut Peptide.
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- Foods, 2022, v. 11, n. 17, p. 2649, doi. 10.3390/foods11172649
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- Article
Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels.
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- Foods, 2022, v. 11, n. 16, p. 2517, doi. 10.3390/foods11162517
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- Article
Gastrointestinal fate of food allergens and its relationship with allergenicity.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 4, p. 3376, doi. 10.1111/1541-4337.12989
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- Article
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2306, doi. 10.1007/s13197-021-05245-8
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- Article
Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 8, p. 3308, doi. 10.1002/jsfa.11677
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- Article
The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA.
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- Foods, 2021, v. 10, n. 12, p. 2991, doi. 10.3390/foods10122991
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- Article
Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide–Calcium Chelate.
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- Foods, 2021, v. 10, n. 11, p. 2565, doi. 10.3390/foods10112565
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- Article
Tricholoma matsutake -Derived Peptides Ameliorate Inflammation and Mitochondrial Dysfunction in RAW264.7 Macrophages by Modulating the NF-κB/COX-2 Pathway.
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- Foods, 2021, v. 10, n. 11, p. 2680, doi. 10.3390/foods10112680
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- Article
Effect of partial substitution of sodium salt on the quality of salted quail eggs.
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- Journal of Food Biochemistry, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfbc.13941
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- Article
Validation of Steric Configuration Changes Induced by a Pulsed Electric Field Treatment as the Mechanism for the Antioxidant Activity Enhancement of a Peptide.
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- Food & Bioprocess Technology, 2021, v. 14, n. 9, p. 1751, doi. 10.1007/s11947-021-02643-w
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- Article
Hypouricemia effects of corn silk flavonoids in a mouse model of potassium oxonated‐induced hyperuricemia.
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- Journal of Food Biochemistry, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfbc.13856
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- Article
Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%).
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- Journal of Food Process Engineering, 2021, v. 44, n. 7, p. 1, doi. 10.1111/jfpe.13699
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- Article
The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15648
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- Article
Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties.
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- Foods, 2021, v. 10, n. 5, p. 1137, doi. 10.3390/foods10051137
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- Article
Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinuskoraiensis) peptide powder during storage.
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- Journal of Food Biochemistry, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfbc.13653
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- Article
Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS.
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- Foods, 2021, v. 10, n. 3, p. 531, doi. 10.3390/foods10030531
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- Article
Immobilization of Active Substances in Food Using Self‐Organized Patterned Porous Film via Breath Figure Approach.
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- ChemistrySelect, 2021, v. 6, n. 5, p. 1067, doi. 10.1002/slct.202004827
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- Article
Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.
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- Foods, 2021, v. 10, n. 1, p. 98, doi. 10.3390/foods10010098
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- Article
Isolation, purification, characterization, and immunomodulatory effects of polysaccharide from Auricularia auricula on RAW264.7 macrophages.
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- Journal of Food Biochemistry, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfbc.13516
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- Article
Glutamine and methionine targeted pulsed electric field treatment for enhanced immune activity in pine nut Gln‐Trp‐Phe‐Met peptides.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 8, p. 2954, doi. 10.1111/ijfs.14558
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- Article
Tryptophan targeted pulsed electric field treatment for enhanced immune activity in pine nut peptides.
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- Journal of Food Biochemistry, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfbc.13224
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- Article
Variation in the structure and emulsification of egg yolk high‐density lipoprotein by lipid peroxide.
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- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13019
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- Article
Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14160
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- Article
A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine.
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- Journal of Food Biochemistry, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfbc.12714
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- Article
Effect of different amino acid composition on hygroscopicity of two antioxidant pentapeptide powders from soybean protein by DVS and LF-NMR.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 4, p. 1883, doi. 10.1007/s11694-017-9570-x
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- Article
Characterization of sea cucumber ( stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4604, doi. 10.1002/jsfa.8330
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- Article
Analysis of α-helix unfolding in the pine nut peptide Lys-Cys-His-Lys-Pro induced by pulsed electric field.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 4058, doi. 10.1002/jsfa.8273
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- Article
Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 3, p. 1118, doi. 10.1007/s11694-017-9488-3
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- Article
Water dynamics of Ser-His-Glu-Cys-Asn powder and effects of moisture absorption on its chemical properties.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3124, doi. 10.1002/jsfa.8154
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- Article
Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 8, p. 1914, doi. 10.1111/ijfs.13468
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- Publication type:
- Article
In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 6, p. 1945, doi. 10.1002/jsfa.8000
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- Article
Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology.
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- International Journal of Food Engineering, 2017, v. 13, n. 3, p. -1, doi. 10.1515/ijfe-2016-0093
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- Article
Effects on functional groups and zeta potential of SAP<sub>1</sub><sub><</sub><sub>MW</sub><sub><</sub><sub>3kDa</sub> treated by pulsed electric field technology.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 2, p. 578, doi. 10.1002/jsfa.7768
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- Article
Improvement of antioxidant peptides activity of Korean pine seed by pulsed electric field technology.
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- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 14, p. 272, doi. 10.11975/j.issn.1002-6819.2015.14.037
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- Article
Markerless Deletion System for Escherichia coli Using Short Homologous Sequences and Positive-Negative Selectable Cassette.
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- Applied Biochemistry & Biotechnology, 2015, v. 176, n. 5, p. 1472, doi. 10.1007/s12010-015-1658-3
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- Article
Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology.
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- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4342, doi. 10.1007/s13197-014-1450-3
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- Article