Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Jianling Wei, Zhengyang Wu, Tingting Chai, Fanyu He, Yuewen Chen, Xiuping Dong and Yugang Shi

Int J of Food Sci Tech, 2022, 57, 4065
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Simulated gastrointestinal digestion of walnut protein yields anti-inflammatory peptides

Wei Xia, Yuan Gao, Xiangjun Fang, Long Jin, Ruiling Liu, Li-Shu Wang, Yangyong Deng, Junlong Gao, Hailong Yang, Weijie Wu and Haiyan Gao

Food Chemistry, 2024, 445, 138646
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Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium (Plantago ovata) husk concentrations

Ji Seon Choi and Koo Bok Chin

International Journal of Food Science and Technology, 2024, 59, 9029
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The formation of protein coronas and its effect on the quercetin-edible dock protein nanoparticles

Yu-Ru Wu, Qian Zhou, Jing Li, Wei Wang, Yi-Bin Zhou and Kang Liu

Food Hydrocolloids, 2024, 157, 110432
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Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Shi‐Ke Shen, Zheng‐Yang Wu, Yue‐Wen Chen, Xiu‐Ping Dong, Fei‐Jian Liu and Zhi‐Wen Ding

J Sci Food Agric, 2022, 102, 4609
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Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

Fei-jian Liu, Shi-ke Shen, Yue-wen Chen, Xiu-ping Dong, Jia-run Han, Hu-jun Xie and Zhi-wen Ding

Food Chemistry, 2022, 370, 131371
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Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)

Junlong Mao, Jingjing Fu, Zhengyu Zhu, Danli Jin, Shike Shen, Yanwei Yuan and Yuewen Chen

LWT, 2023, 178, 114604
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Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)

Xuan Yuan, Dongcheng Li, Peiying Shi, Jiajia Wu, Zhiyuan Dai, Xiuping Dong and Yanbin Lu

Food Chemistry, 2025, 484, 144423
DOI: 10.1016/j.foodchem.2025.144423

Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization

Shuo Wang, Songyi Lin, Shuang Li, Xixin Qian, Chenqi Li and Na Sun

Food Research International, 2025, 202, 115745
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Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen

Ling Tan, Jiwang Chen, Zihan Li, E Liao, Youling Xiong and Hongyan Lu

J Sci Food Agric, 2025, 105, 2879
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Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro and José M. Lorenzo

Foods, 2021, 10, 2467
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Focusing on papain release in the intestine: The effects of Chitinous materials on alginate microsphere properties

Yuehong Du, Kaixuan Zhao, Xiaojing Tian, Hongjie Zhang, Xunyong Zhou and Wenhang Wang

Int J of Food Sci Tech, 2023, 58, 2873
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Deciphering the gastrointestinal fate of four heat-treated legume proteins: Focus on digestive characteristics and peptide profiles

Qiqian Feng, Jinquan Lin, Hao Ran, Yang Yao, Fen Zhao, Yuanlin Sun, Fang Zhong, Sumei Zhou and Dianzhi Hou

International Journal of Biological Macromolecules, 2025, 319, 145522
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Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating

Dan-li Jin, Jian-ling Wei, Fan-yu He, Ting-ting Chai, Shao-tian Ren, Jing-jing Fu and Yue-wen Chen

Food Chemistry, 2023, 407, 135133
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Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion

Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang and Wenhang Wang

Food Chemistry, 2023, 422, 136188
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Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang and Zhaojun Wei

Foods, 2025, 14, 1372
DOI: 10.3390/foods14081372

Impact of Protein Oxidation Induced by Different Cooking Methods in Channel Fish ( Ietalurus Punetaus) on Structure and in vitro Digestion of Protein

Zhiyun Zhang, Qixing Jiang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu and Wenshui Xia

SSRN Journal, 2021
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Methods for improving meat protein digestibility in older adults

Seung Yun Lee, Ji Hyeop Kang, Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Sung Sil Moon and Sun Jin Hur

J Anim Sci Technol, 2023, 65, 32
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Eating Sturgeon: An Endangered Delicacy

António Raposo, Hmidan A. Alturki, Rabab Alkutbe and Dele Raheem

Sustainability, 2023, 15, 3511
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Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Haijuan Nan, Tetiana M. Stepanova, Natalia V. Kondratiuk, Yuanyang Nie and Bo Li

Int J of Food Sci Tech, 2022, 57, 5532
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Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion

Hongwei Cao, Qilong Huang, Junru shi, Xiao Guan, Hongdong Song, Yu Zhang, Jian Xie and Yong Fang

Food Chemistry, 2023, 415, 135763
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Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization

Siqi Zhang, Pengcheng Zhou, Peng Han, Hao Zhang, Shiyuan Dong and Mingyong Zeng

Foods, 2023, 12, 1039
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Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Qixing Jiang, Zhiyun Zhang, Fang Yang, Pei Gao, Dawei Yu, Yanshun Xu and Wenshui Xia

Int J of Food Sci Tech, 2022, 57, 6016
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Effects of different baking methods on protein oxidation and in vitro digestibility of Antarctic krill (Euphausia superba) chips

Bin Wang, Yechun Fei, Yadong Hu, Qixing Jiang, Yanshun Xu and Wenshui Xia

International Journal of Food Science and Technology, 2025, 60
DOI: 10.1093/ijfood/vvaf071

Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating

Dan‐dan Jiang, Shi‐ke Shen, Wen‐tao Yu, Qian‐yun Bu, Zhi‐wen Ding and Jing‐jing Fu

J Sci Food Agric, 2023, 103, 2858
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Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)

Xiaohan Liu, Xiaohan Yang, Guifang Tian, Si Mi, Jilu Sun, Beiwei Zhu and Yaxin Sang

International Journal of Biological Macromolecules, 2025, 307, 141969
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Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking

Juanjuan Du, Jinxuan Cao, Changyu Zhou, Daodong Pan, Fang Geng and Ying Wang

Food Research International, 2022, 156, 111168
DOI: 10.1016/j.foodres.2022.111168

Effect of sturgeon protein in promoting the adhesion of Lactobacillus plantarum and Lactobacillus rhamnosus

Erdong Yuan, Miao Zhou, Zhengyang Liang, William Kwame Amakye, Chuanli Hou and Jiaoyan Ren

Food Bioscience, 2023, 54, 102863
DOI: 10.1016/j.fbio.2023.102863

High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery

Shi-ke Shen, Yue-wen Chen, Wen-tao Yu, Qian-yun Bu, Jing-jing Fu, Zi-yi Pan and Yi-tong Wang

Food Hydrocolloids, 2023, 144, 108926
DOI: 10.1016/j.foodhyd.2023.108926

Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage

Jun‐long Mao, Jing‐jing Fu, Xue‐er Qi, Yue‐wen Chen and Bin Zhang

J Sci Food Agric, 2023, 103, 6033
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Role of sodium pyrophosphate and catechin in the enzymatic hydrolysis of oxidatively damaged myofibrillar protein gels in vitro: Mechanistic insights

Wenhui Ma, Wei Yuan, Xianqi Yao, Miao Chen, Wei Wang, Weizhong Jin, Junrong Huang and Yungang Cao

Food Chemistry, 2024, 461, 140884
DOI: 10.1016/j.foodchem.2024.140884

The impact of different cooking temperatures on the quality and moisture distribution of beef

Jing Liu, Qichen Gu, Mingming Huang, Zonglin Guo, Huixin Zuo, Yanwei Mao, Yimin Zhang and Lixian Zhu

Food sci. technol. int., 2025
DOI: 10.1177/10820132251315217

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

Lujie Cheng, Xin Li, Xiefei Li, Yingmei Wu, Fengping An, Zhang Luo, Fang Geng, Qun Huang, Zhendong Liu and Yuting Tian

Ultrasonics Sonochemistry, 2024, 110, 107060
DOI: 10.1016/j.ultsonch.2024.107060