72 results on '"Lin, Songyi"'
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2. Mechanism of targeted uric acid reduction by soybean protein peptide SHECN in hyperuricemia mice and improvement of liver injury
3. Enhancing oral tolerance of Penaeus vannamei by covalent modification of fucoidan: Insights from intestinal microecology
4. Unveiling the impact of dietary components on tropomyosin-induced anaphylaxis: Analysis from the perspective of intestinal barrier
5. Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes
6. Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
7. Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
8. Potential mechanism of sea cucumber gut peptides in protecting ethanol-induced gastric mucosal injury
9. A novel neuroprotective peptide against cognitive disorder in mice by regulating hippocampal oxidative stress and synaptic plasticity
10. κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
11. Folic acid ameliorated the scopolamine-induced memory impairment in mice and the neuroprotective mechanisms
12. Investigation of the Antarctic krill tripeptide Phe-Pro-Phe (FPF) for its antioxidant properties and mechanism
13. Insight into the allergenicity of digestion-resistant epitopes in Antarctic krill (Euphausia superba) tropomyosin
14. Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
15. Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties
16. Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
17. Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
18. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
19. Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
20. Pulsed electric field (PEF) activates immune activity in RAW 264.7 macrophages by altering pine nut peptide-TLR4 binding sites
21. Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi
22. Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
23. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
24. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
25. Nutritional intervention with acidic Stigma Maydis polysaccharide (ASMP-1) in membranous nephropathy: Targeting the PI3K/AKT/mTOR pathway
26. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
27. Sea cucumber peptides protect against memory impairment by regulating dopamine/serotonin metabolization and synapse plasticity of mice hippocampus
28. Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel
29. The potential mechanisms of skin wound healing mediated by tetrapeptides from sea cucumber
30. Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis
31. Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage
32. Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein
33. Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation
34. Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential
35. Antarctic krill peptides improve scopolamine-induced memory impairment in mice
36. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
37. Co-administration of Antarctic krill peptide EEEFDATR and calcium shows superior osteogenetic activity
38. Explore the mechanism of pulsed electric field technology on improving the antioxidant activity of Leu-Tyr-Gly-Ala-Leu-Gly-Leu
39. Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill–derived heptapeptide–iron complex
40. Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides
41. Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
42. Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)
43. Screening of uric acid-lowering active components of corn silk polysaccharide and its targeted improvement on renal excretory dysfunction in hyperuricemia mice
44. A novel nonapeptide SSDAFFPFR from Antarctic krill exerts a protective effect on PC12 cells through the BCL-XL/Bax/Caspase-3/p53 signaling pathway
45. The regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal glutamine of shrimp antioxidant peptide QMDDQ based on MD simulation
46. Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment
47. In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions
48. Research advances and application of pulsed electric field on proteins and peptides in food
49. Identification of dominant spoilage bacteria in sea cucumber protein peptide powders (SCPPs) and methods for controlling the growth of dominant spoilage bacteria by inhibiting hygroscopicity
50. Fish skin gelatin-based emulsion as a delivery system to protect lipophilic bioactive compounds during in vitro and in vivo digestion: The case of benzyl isothiocyanate
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