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浏览/检索结果: 共19条，第1-10条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates 期刊论文 2018, 卷号: 105, 页码: 150 作者:  Wang, Juan[1];  Zhao, Mouming[1];  Qiu, Chaoying[2];  Sun, Weizheng[1] 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/13 Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal 期刊论文 2018, 卷号: 97, 页码: 496 作者:  Zhao, Yaqi[1,2];  Sun-Waterhouse, Dongxiao[1,2];  Zhao, Mouming[1,2];  Zhao, Qiangzhong[1,2];  Qiu, Chaoying[3] 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/17 Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids 期刊论文 2018, 卷号: 97, 页码: 245 作者:  Zhao, Tiantian[1,2];  Zhang, Qi[1,2];  Wang, Shuguang[1,2];  Qiu, Chaoying[3];  Liu, Yang[1,2] 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/13 Wu-Tou Decoction in Rheumatoid Arthritis: Integrating Network Pharmacology and In Vivo Pharmacological Evaluation 期刊论文 Frontiers in pharmacology, 2017, 卷号: 8, 页码: 230 作者:  Guo Qingqing[1];  Zheng Kang[2];  Fan Danping[3];  Zhao Yukun[4];  Li Li[5] 收藏  |  浏览/下载：12/0  |  提交时间：2019/04/26 CCR5 signaling pathway in macrophages  Wu-Tou decoction  mechanism of action  network pharmacology  rheumatoid arthritis   Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions (EI收录) 期刊论文 European Food Research and Technology, 2017, 卷号: 243, 页码: 913-920 作者:  Qiu, Chaoying[1,2];  Hu, Xiao[1];  Li, Laihao[1];  Yang, Xianqing[1];  Zhao, Mouming[3] 收藏  |  浏览/下载：8/0  |  提交时间：2019/04/24 Crosslinking  Oilseeds  Proteins  Size exclusion chromatography  Structure (composition)   Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability 期刊论文 FOOD HYDROCOLLOIDS, 2017, 卷号: 69, 页码: 466-472 作者:  Qiu, Chaoying[1];  Wang, Bin[2];  Wang, Yong[1];  Teng, Yinglai[1] 收藏  |  浏览/下载：10/0  |  提交时间：2019/04/24 Gliadin  Glycosylation  Resveratrol  Bioaccessibility  Lipid oxidation   Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography 期刊论文 JOURNAL OF CHROMATOGRAPHY A, 2017, 卷号: 1521, 页码: 80-89 作者:  Xu, Jucai[1,2];  Sun-Waterhouse, Dongxiao[1];  Qiu, Chaoying[3];  Zhao, Mouming[1,2,4];  Sun, Baoguo[4] 收藏  |  浏览/下载：7/0  |  提交时间：2019/04/24 Two-dimensional chromatography  Stop-flow  Additional band broadening  Peptide analysis  Comprehensive 2D-LC  Heart-cutting   Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol (EI收录) 期刊论文 Food Chemistry, 2017, 卷号: 221, 页码: 431-438 作者:  Qiu, Chaoying[1,2];  Wang, Yong[1];  Teng, Yinglai[1];  Zhao, Mouming[3] 收藏  |  浏览/下载：4/0  |  提交时间：2019/04/24 Bins  Fluorescence  Glycosylation  Hydrogen bonds  Hydrophobicity  Proteins  Quenching  Solubility   Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions 期刊论文 2017, 卷号: 243, 期号: 6, 页码: 913 作者:  Qiu, Chaoying[1,2];  Hu, Xiao[1];  Li, Laihao[1];  Yang, Xianqing[1];  Zhao, Mouming[3] 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/06 Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability 期刊论文 2017, 卷号: 69, 页码: 466 作者:  Qiu, Chaoying[1];  Wang, Bin[2];  Wang, Yong[1];  Teng, Yinglai[1] 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/06