Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP)

Shan He, Christopher M. M. Franco, Wei Zhang

Food Research International

Food ChemistryProtein HydrolysatesProtein ChemistryEngineeringBiochemistry +6

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

Mengfan Li, Zhiyu He, Guoyan Li, +6

Food Hydrocolloids

Food ChemistryFood ColloidBiochemistryMedicineGlycobiology +5

Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process

Jiaqi Xiao, Caiqin Gu, Shan He, +3

Food Research International

BiochemistryCalcification ProcessMetabolomic ProfilingNew BiomarkersMetabolomics Analysis +6

Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type

Guoyan Li, Qihui Chen, Chun-Ru Su, +5

Innovative Food Science & Emerging Technologies

Food ChemistryPolysaccharide TypeEngineeringBiochemistryBiotechnology +5

Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties

Yucong Zou, Chu‐Li Wu, Chun−Fang Ma, +3

LWT

Food ChemistryGrape SeedSoy Protein IsolatePolyphenolicsEngineering +7

An updated study on CH4 isothermal adsorption and isosteric adsorption heat behaviors of variable rank coals

Dameng Liu, Zhuo Zou, Yidong Cai, +3

Journal of Natural Gas Science and Engineering

Chemical EngineeringClean Coal TechnologyEngineeringEnvironmental EngineeringChemisorption +7

Microwave-Intensified Enzymatic Deproteinization of Australian Rock Lobster Shells (Jasus edwardsii) for the Efficient Recovery of Protein Hydrolysate as Food Functional Nutrients

Trung Thanh Nguyen, Wei Zhang, Andrew Barber, +2

Food and Bioprocess Technology

Food ChemistryProtein ChemistryEngineeringBiochemistryProtein Hydrolysate +7

Process optimization and anti-oxidative activity of peanut meal Maillard reaction products

Qinzhu Zeng, Cui Yan-ling, Dongxiao Su, +3

LWT

Food ChemistryEngineeringAnti-oxidative ActivityBiochemistryNutraceutical Ingredient +4

Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment

Zhuohui Xu, Xiong Xiong, Qingzhu Zeng, +6

LWT

PolyphenolicsFunctional PropertiesBiochemistryLychee PulpWood Fibre +3

Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion

Zhenzhen Huang, Xinxi Yang, Siyue Liang, +6

International Journal of Biological Macromolecules

Ovalbumin-ferulic AcidPhysical StabilityEngineeringPolymer ScienceRheology +4