科研产出
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41Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Tilapia (Oreochromis niloticus) skin; Copper chelating peptides; Tyrosinase inhibition; Molecular dynamics
年份：2023
42Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water
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机构：
来源：FOOD BIOSCIENCE
关键词： Ready-to-eat jellyfish; Slightly acidic electrolyzed water; Aluminum; Microbial community; Correlation network
年份：2023
43Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein
年份：2024
44Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
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机构：
来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词： Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
年份：2024
45Analysis of quality-related proteins in golden pompano ( Trachinotus ovatus ) fillets with modified atmosphere packaging under superchilling storage
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来源：FOOD SCIENCE AND HUMAN WELLNESS
关键词： Tandem mass tags (TMT) proteomics; Trachinotus ovatus; Modified atmosphere packaging; Superchilling storage; Low-field nuclear magnetic resonance; Protein deterioration
年份：2024
46Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
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机构：
来源：FOOD CHEMISTRY
关键词： Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin
年份：2024
47Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking
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来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS
关键词： Oyster juice; Cooperative enzymolysis; Free amino acid; Umami peptide; Peptidomics; Molecular docking
年份：2024
48Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
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机构：
来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词： Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
年份：2024
49Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba)
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Frozen Antarctic krill; Physicochemical properties; Non-targeted metabolomics; Quality degradation
年份：2024
50Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei : Quantization of microbial contribution through influence of genus
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机构：
来源：FOOD CHEMISTRY
关键词： Tilapia surimi; Cooperative fermentation; Microbial composition; Volatile compounds; Correlation network
年份：2024
