1. Antibacterial activities and membrane permeability actions of glycinin basic peptide against Escherichia coli. (October 2015) Authors: Li, Ying-Qiu; Sun, Xiu-Xiu; Feng, Jian-Ling; Mo, Hai-Zhen Journal: Innovative food science & emerging technologies Issue: Volume 31(2015) Page Start: 170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics. (15th September 2017) Authors: Hou, Jin; Li, Ying-Qiu; Wang, Zhao-Sheng; Sun, Gui-Jin; Mo, Hai-Zhen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 83(2017) Page Start: 267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein. (December 2021) Authors: Liu, Fen-Fang; Li, Ying-Qiu; Wang, Chen-Ying; Zhao, Xiang-Zhong; Liang, Yan; He, Jin-Xing; Mo, Hai-Zhen Journal: Process biochemistry Issue: Volume 111:Part 1(2021) Page Start: 274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Oxidative phosphorylation system as the target of glycinin basic peptide against Aspergillus niger. (October 2021) Authors: Wang, Shuang-Tong; Ning, Hou-Qi; Feng, Lin-Hui; Wang, Ying-Ying; Li, Ying-Qiu; Mo, Hai-Zhen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physicochemical characteristics and functionality of tree peony (Paeonia suffruticosa Andr.) seed protein. (1st February 2018) Authors: Gao, Lei-Lei; Li, Ying-Qiu; Wang, Zhao-Sheng; Sun, Gui-Jin; Qi, Xiang-Ming; Mo, Hai-Zhen Journal: Food chemistry Issue: Volume 240(2018) Page Start: 980 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases. (30th May 2021) Authors: Wang, Ying-Ying; Wang, Chen-Ying; Wang, Shuang-Tong; Li, Ying-Qiu; Mo, Hai-Zhen; He, Jin-Xing Journal: Food chemistry Issue: Volume 345(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates. (1st November 2022) Authors: Liu, Fen-Fang; Li, Ying-Qiu; Wang, Chen-Ying; Liang, Yan; Zhao, Xiang-Zhong; He, Jin-Xing; Mo, Hai-Zhen Journal: Food chemistry Issue: Volume 393(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The apoptosis of Staphylococcus aureus induced by glycinin basic peptide through ROS oxidative stress response. (January 2019) Authors: Ning, Hou-Qi; Li, Ying-Qiu; Tian, Qi-Wen; Wang, Zhao-Sheng; Mo, Hai-Zhen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 99(2019) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗