1. Absorption and transport of myofibrillar protein-bound Nɛ-(carboxymethyl)lysine in Caco-2 cells after simulated gastrointestinal digestion. (November 2022) Authors: Ye, Mengyu; Qi, Xiaomin; Ren, Xiaomin; Quan, Wei; Xu, Huaide; Zeng, Maomao; Chen, Jie; Li, Mei Journal: Food research international Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Accumulation of heterocyclic amines across low-temperature sausage processing stages as revealed by UPLC-MS/MS. (November 2020) Authors: DiaodiaoYang, ; Jing, Jing; Zhang, Zhigang; He, Zhiyong; Qin, Fang; Chen, Jie; Zeng, Maomao Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. (15th March 2021) Authors: Yin, Zhucheng; Wu, Yaru; Chen, Yao; Qie, Xuejiao; Zeng, Maomao; Wang, Zhaojun; Qin, Fang; Chen, Jie; He, Zhiyong Journal: Food chemistry Issue: Volume 340(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions. Issue 5 (19th May 2020) Authors: Qie, Xuejiao; Chen, Yao; Quan, Wei; Wang, Zhaojun; Zeng, Maomao; Qin, Fang; Chen, Jie; He, Zhiyong Journal: Food & function Issue: Volume 11:Issue 5(2020) Page Start: 3867 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Analytical capabilities of mass spectrometry imaging and its potential applications in food science. (January 2016) Authors: Li, Bin; Dunham, Sage J.B.; Dong, Yonghui; Yoon, Sohee; Zeng, Maomao; Sweedler, Jonathan V. Journal: Trends in food science & technology Issue: Volume 47(2016) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato. (18th March 2019) Authors: Quan, Wei; He, Wei; Lu, Mei; Yuan, Bo; Zeng, Maomao; Gao, Daming; Qin, Fang; Chen, Jie; He, Zhiyong Journal: International journal of food science & technology Issue: Volume 54:Number 8(2019) Page Start: 2529 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Assessment antioxidant properties of Torreya grandis protein enzymatic hydrolysates: Utilization of industrial by-products. (October 2021) Authors: Quan, Wei; Zhang, Chuan; Wang, Zhaojun; Zeng, Maomao; Qin, Fang; He, Zhiyong; Chen, Jie Journal: Food bioscience Issue: Volume 43(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties. (July 2021) Authors: Li, Yong; Xue, Chaoyi; Quan, Wei; Qin, Fang; Wang, Zhaojun; He, Zhiyong; Zeng, Maomao; Chen, Jie Journal: Meat science Issue: Volume 177(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose–response meta-analysis of 24 prospective cohort studies. Issue 24 (17th November 2022) Authors: Quan, Wei; Xu, Yang; Luo, Jie; Zeng, Maomao; He, Zhiyong; Shen, Qingwu; Chen, Jie Journal: Food & function Issue: Volume 13:Issue 24(2022) Page Start: 12590 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate. (30th August 2019) Authors: Guo, Jun; He, Zhiyong; Wu, Shengfang; Zeng, Maomao; Chen, Jie Journal: Food chemistry Issue: Volume 290(2019) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗