1. Alcalase-hydrolyzed oyster (Crassostrea rivularis) meat enhances antioxidant and aphrodisiac activities in normal male mice. (June 2019) Authors: Zhang, Ziran; Su, Guowan; Zhou, Feibai; Lin, Lianzhu; Liu, Xiaoling; Zhao, Mouming Journal: Food research international Issue: Volume 120(2019) Page Start: 178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. (15th November 2019) Authors: Zhou, Feibai; Jongberg, Sisse; Zhao, Mouming; Sun, Weizheng; Skibsted, Leif H. Journal: Food chemistry Issue: Volume 298(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction. Issue 2 (8th January 2018) Authors: Xiao, Chuqiao; Zhou, Feibai; Zhao, Mouming; Su, Guowan; Sun, Baoguo Journal: Food & function Issue: Volume 9:Issue 2(2018) Page Start: 774 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity. (October 2020) Authors: Xiao, Chuqiao; Zhou, Feibai; Zheng, Lin; Cai, Yongjian; Su, Guowan; Luo, Donghui; Zhao, Mouming Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction. (1st May 2022) Authors: Xiao, Chuqiao; Toldrá, Fidel; Zhou, Feibai; Mora, Leticia; Luo, Lixin; Zheng, Lin; Luo, Donghui; Zhao, Mouming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. (February 2022) Authors: Shen, Penghui; Zhao, Mouming; Zhou, Feibai Journal: Current opinion in food science Issue: Volume 43(2022) Page Start: 61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity. (October 2020) Authors: Xiao, Chuqiao; Toldrá, Fidel; Zhou, Feibai; Gallego, Marta; Zhao, Mouming; Mora, Leticia Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. (April 2021) Authors: Cai, Yongjian; Huang, Lihua; Tao, Xia; Su, Jiaqi; Chen, Bifen; Zhou, Feibai; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis. (August 2020) Authors: Shen, Penghui; Zhou, Feibai; Zhang, Yuanhong; Yuan, Dan; Zhao, Qiangzhong; Zhao, Mouming Journal: Food hydrocolloids Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment. (1st January 2023) Authors: Yuan, Dan; Zhou, Feibai; Niu, Zhicheng; Shen, Penghui; Zhao, Mouming Journal: Food chemistry Issue: Volume 398(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗