Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction

Yongqin Zhang, Changhu Xue, Yong Xue, +2

Carbohydrate Research

Food ChemistryEngineeringX-ray Powder DiffractionAnalytical ChemistryChemistry +1

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

Ruichang Gao, Qingqing Yu, Yang Shen, +7

Trends in Food Science & Technology

Food ChemistryBioactive PropertiesEngineeringBiochemistryOmega-3 Fatty Acid +8

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Yulong Bao, Per Ertbjerg, Mario Estévez, +2

Comprehensive Reviews in Food Science and Food Safety

Food PreservationMeat QualityProtein RefoldingOxidative StressFood Chemistry +17

Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism

Chongyang Li, Yu Fu, Hongjie Dai, +3

Food Science and Human Wellness

Tissue EngineeringPreventive EffectUv-induced PhotoagingEngineeringBiochemistry +13

Influence of thermal processing on flavor and sensory profile of sturgeon meat

Xuefei Li, Wei Xie, Fan Bai, +5

Food Chemistry

Sturgeon MeatMeat ScienceThermal ProcessingMeat QualityFood Quality +3

Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects

Tong Shi, Zhiyu Xiong, Wengang Jin, +5

Food Hydrocolloids

BiochemistryHeat-induced AggregationCytoskeletonMedicineSuppression Mechanism +2

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

Teng Song, Zhiyu Xiong, Tong Shi, +2

Food Chemistry

Food ChemistryFood ColloidChemical EngineeringEngineeringGreen Chemistry +8

Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution

Ruichang Gao, Yanmin Wang, Jianlou Mu, +2

Food Hydrocolloids

Bighead CarpBiophysicsHeat-induced AggregationBiochemistry

Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid

Zhiyu Xiong, Tong Shi, Wei Zhang, +3

LWT

Medicinal ChemistryMedicineGel PropertiesLow Salt SurimiPharmacology +2

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain

Tong Shi, Xin Wang, Mengzhe Li, +8

Food Chemistry

BiochemistryLow-salt Surimi GelationProtein FoldingMicrowave HeatingNatural Sciences +2