Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction

Jinhong Wu, Yuzhi Rong, Zhengwu Wang, +3

Food Chemistry

Protein ChemistryIce-binding InteractionSericin Antifreeze PeptidesBiochemistryProtein Folding +6

Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking

Lihua Chen, Shaohua Chen, Yuzhi Rong, +4

Food Chemistry

Food ChemistryBioorganic ChemistryBiochemistryNatural SciencesMedicine +10

Effects of simultaneous and sequential cofermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on physicochemical and flavor properties of rice wine

Lihua Chen, Dongna Li, Lixia Ren, +3

Food Science & Nutrition

Rapid Determination of Fat, Protein and Amino Acid Content in Coix Seed Using Near-Infrared Spectroscopy Technique

Xing Liu, Xin Zhang, Yuzhi Rong, +3

Food Analytical Methods

Food ChemistryNutritionAmino Acid ContentRapid DeterminationBotany +11

Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Lihua Chen, Wenhua Zeng, Yuzhi Rong, +1

International Journal of Food Science & Technology

FlavoromicsChemical CompositionFood AnalysisSensory ScienceTaste‐active Compositions +16

Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system

Huaixiang Tian, Danfeng Li, Xu Ting, +3

Journal of the Science of Food and Agriculture

The study on the interaction between Tb(III) and ligand in Tb–acetylsalicylic acid complex and fluorescence mechanism

Wenru Wu, Yuzhi Rong, Bo Zhao, +2

Journal of Luminescence

EngineeringBiochemistryNatural SciencesFluorescence MechanismCoordination Complex +6

A theoretical study on cellular antioxidant activity of selected flavonoids

Yuzhi Rong, Zhengwu Wang, Jinhong Wu, +1

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy

BiochemistryMedicineNutraceutical IngredientCellular Antioxidant ActivityPhytochemical +5

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Lihua Chen, SanXia Wang, Lixia Ren, +3

International Journal of Food Science & Technology

Food ChemistryYeast StrainsFood FermentationIn Vitro FermentationFlavoromics +11

Compositions, nutritional and texture quality of wild-caught andcage-cultured small yellow croaker

Lihua Chen, Wenhua Zeng, Yuzhi Rong, +1

Journal of Food Composition and Analysis

BiologyAnimal PerformanceAnimal StudyAnimal ScienceFeed Evaluation +1