科研产出
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1Immunomodulatory effects of the polysaccharide from Sinonovacula constricta on RAW264.7 macrophage cells
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机构：
来源：FOOD SCIENCE & NUTRITION
关键词： immunomodulatory activity; macrophage; polysaccharide; Sinonovacula constricta
年份：2022
2Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
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机构：
来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS
关键词： Tilapia; Thermal processing; Taste; Free amino acids; Nucleotides; Inosine monophosphates
年份：2022
3Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Chouguiyu; Umami peptide; Protease; Microbiome; Interaction network
年份：2022
4Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented Trachinotus ovatus; Volatile organic compounds; Gas chromatography-ion mobility spectrometry; Electronic nose; Back propagation artificial neural network; Quality control
年份：2021
5Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide
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机构：
来源：FOOD CHEMISTRY-X
关键词： Gracilaria lemaneiformis; Polysaccharide; Extraction; Purification; Structural characteristics; Physiological activities
年份：2021
6Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation
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机构：
来源：FOODS
关键词： mandarin fish fermentation; metabolomic profile; water-soluble metabolite; fermentation; quality control; Siniperca chuatsi
年份：2022
7Optimized Degradation and Inhibition of alpha-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro
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机构：
来源：MARINE DRUGS
关键词： Gracilaria lemaneiformis; polysaccharide; degradation optimization; chemical characteristics; hypolipidemic activity; alpha-glucosidase
年份：2022
8Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products
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机构：
来源：FOOD CHEMISTRY-X
关键词： G. lemaneiformis; Polysaccharide; Structural characterization; Hypolipidemic activity; Pancreatic lipase; Cholesterol esterase
年份：2022
9Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/ T1R3
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机构：
来源：FOOD CHEMISTRY
关键词： Chouguiyu; Umami peptides; Precursor proteins; Molecular docking; Taste characteristics
年份：2022
10Enzymatically synthesized gamma-[Glu]((n >= 1))-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability
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机构：
来源：FOOD CHEMISTRY
关键词： gamma-[Glu]((n >= 1))-Gln; gamma-[Glu]((n >= 1))-Gln-Ca chelate; Coordination mechanism; Caco-2 cells; Calcium bioavailability
年份：2022
