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Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods
Author: Zhao, Zuowei; Wang, Li; Ruan, Yuan; Wen, Chunnan; Ge, Menghuan; Qian, Yanyan; Ma, Bingji
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 130-139. DOI: 10.1016/j.fshw.2022.07.0312213-4530
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Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss
Author: Zhao, Wenzhu; Su, Lijun; Huo, Shitong; Yu, Zhipeng; Li, Jianrong; Liu, Jingbo
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 89-93. DOI: 10.1016/j.fshw.2022.07.026
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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
Author: Zhang, Mingcheng; Zhao, Xiaocao; Liu, Dengyong; Wang, Guan
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 275-282. DOI: 10.1016/j.fshw.2022.07.008
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Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
Author: Zhang, Junmiao; Du, Hengjun; Ma, Ning; Zhong, Lei; Ma, Gaoxing; Pei, Fei; Chen, Hui; Hu, Qiuhui
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 183-191. DOI: 10.1016/j.fshw.2022.07.006
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Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study
Author: Zhang, Juanjuan; Rayamajhi, Sabina; Thapa, Amrish; Meng, Ge; Zhang, Qing; Liu, Li; Wu, Hongmei; Gu, Yeqing; Zhang, Shunming; Zhang, Tingjing; Wang, Xuena; Cao, Zhixia; Dong, Jun; Zheng, Xiaoxi; Zhang, Xu; Dong, Xinrong; Wang, Xing; Sun, Shaomei; Zhou, Ming; Jia, Qiyu; Song, Kun; Niu, Kaijun
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 295-302. DOI: 10.1016/j.fshw.2022.07.0192213-4530
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Effect of cooking processes on tilapia aroma and potential umami perception
Author: Zhang, Danni; Ayed, Charfedinne; Fisk, Ian D.; Liu, Yuan
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 35-44. DOI: 10.1016/j.fshw.2022.07.016
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Process optimization, texture and microstructure of novel kelp tofu
Author: Ye, Xianjiang; Chen, Li; Su, Zhichen; Lin, Xiaojuan; Chen, Jicheng
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 111-118. DOI: 10.1016/j.fshw.2022.07.0292213-4530
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Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
Author: Xu, Na; Zeng, Xianming; Li, Lingyun; Zhang, Xinyue; Wang, Peng; Han, Minyi; Xu, Xinglian
Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 242-253. DOI: 10.1016/j.fshw.2022.07.0042213-4530
