Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate
Guowan Su , Lin Zheng , Chun Cui , Bao Yang
Food Research International 44 ( 10) 3250 -3258
117
2011
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
Lixia Mu , Mouming Zhao , Bao Yang , Haifeng Zhao
Journal of Agricultural and Food Chemistry 58 ( 7) 4494 -4499
162
2010
Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase
Luyi Fang , Huan Xiang , Dongxiao Sun-Waterhouse , Chun Cui
Journal of Agricultural and Food Chemistry 68 ( 6) 1691 -1697
4
2020
Ultrasound-Assisted Extraction of Phenolics from Longan (Dimocarpus longan Lour.) Fruit Seed with Artificial Neural Network and Their Antioxidant Activity
Lingrong Wen , Bao Yang , Chun Cui , Lijun You
Food Analytical Methods 5 ( 6) 1244 -1251
32
2012
Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound
Lianzhu Lin , Chun Cui , Lingrong Wen , Bao Yang
Food Chemistry 126 ( 1) 54 -59
26
2011
Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases
Guowan Su , Jiaoyan Ren , Bao Yang , Chun Cui
Food Chemistry 126 ( 3) 1306 -1311
48
2011
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.
Weizheng Sun , Feibai Zhou , Mouming Zhao , Bao Yang
Food Chemistry 129 ( 2) 472 -478
92
2011
Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines
Lianzhu Lin , Qing Gao , Chun Cui , Haifeng Zhao
Food Chemistry 131 ( 3) 1009 -1014
20
2012
Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.
Guowan Su , Chun Cui , Lin Zheng , Bao Yang
Food Chemistry 135 ( 2) 479 -485
98
2012
The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread.
Junjie Lin , Dongxiao Sun-Waterhouse , Runmei Tang , Chun Cui
Food Chemistry 343 128406
11
2021
Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens
Junjie Lin , Dongxiao Sun-Waterhouse , Chun Cui , Huiyin Lu
Food Chemistry 308 125701 -125701
2
2020
Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches.
Juan Yang , Yuran Huang , Chun Cui , Hao Dong
Food Chemistry 338 128018 -128018
33
2021
Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens.
Juan Yang , Dongxiao Sun-Waterhouse , Jin Xie , Lan Wang
Food Chemistry 247 89 -97
20
2018
Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study
Junjie Lin , Huan Xiang , Dongxiao Sun-Waterhouse , Chun Cui
Food Science and Human Wellness 11 ( 4) 1028 -1035
6
2022
Preparation of zein—soy protein isolate composites by Ph cycling and their nutritional and digestion properties
Wenke Zhao , Huan Xiang , Ying Liu , Shan He
LWT 159 113191
4
2022
A new sight on soy isoflavones during the whole soy sauce fermentation process by UPLC-MS/MS
Zikun Huang , Mouming Zhao , Chun Cui , Mingtao Huang
LWT 152 112249
5
2021
The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce
Rui Gao , Dongxiao Sun‐Waterhouse , Huan Xiang , Chun Cui
International Journal of Food Science \& Technology 57 ( 7) 4316 -4327
1
2022
Discovery of N-l-Lactoyl-l-Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach
Jing Wu , Junpeng Zhao , Yubo Zhou , Chun Cui
Journal of Agricultural and Food Chemistry 71 ( 4) 2082 -2093
2023
Enzymatically synthesized γ-[Glu](n≥1)-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability
Huan Xiang , Hui Huang , Dongxiao Sun-Waterhouse , Xiao Hu
Food Chemistry 387 132918 -132918
16
2022
Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation
Huan Xiang , Qingyang Li , Dongxiao Sun‐Waterhouse , Jiawei Li
Journal of the Science of Food and Agriculture 102 ( 3) 931 -939
3
2022