1. A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction. (1st October 2022) Authors: Yan, Chengying; Ding, Chuandi; Cheng, Chen; Gong, Yujie; Han, Shuangxia; Xia, Zhiyuan; Kang, Dacheng Journal: Food chemistry Issue: Volume 390(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of conjugates of ε-polylysine-dextran created through Maillard reaction on quality and storage stability of the chicken gel. (February 2023) Authors: Xia, Zhiyuan; Yao, Xianqi; Liu, Wenjing; Li, Ling; Kang, Dacheng; Yan, Chengying Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet. (July 2023) Authors: Li, Ling; Liu, Wenjing; Yao, Xianqi; Wang, Wei; Yan, Chengying; Kang, Dacheng Journal: Meat science Issue: Volume 201(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The alleles of AGT and HIF1A gene affect the risk of hypertension in plateau residents. Issue 3 (February 2022) Authors: Li, Zongjin; Hu, Xi; Wan, Jinping; Yang, Jiyu; Jia, Zeyu; Tian, Liqin; Wu, Xiaoming; Song, Changxin; Yan, Chengying Journal: Experimental biology and medicine Issue: Volume 247:Issue 3(2022) Page Start: 237 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗