Xie Y - Search Results

1

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin.

Xie Y, Wang M, Liu X, Zhou K, Wang Z, Xu F, Zhou H, Hu H, Xu B. Xie Y, et al. J Agric Food Chem. 2024 Oct 2;72(39):21763-21771. doi: 10.1021/acs.jafc.4c06306. Epub 2024 Sep 24. J Agric Food Chem. 2024. PMID: 39315455

2

Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays.

Xie Y, Zhou K, Chen B, Ma Y, Tang C, Li P, Wang Z, Xu F, Li C, Zhou H, Xu B. Xie Y, et al. Food Chem. 2023 Dec 1;428:136786. doi: 10.1016/j.foodchem.2023.136786. Epub 2023 Jul 1. Food Chem. 2023. PMID: 37429235

3

Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study.

Dong X, Ma Y, Xie Y, Cui W, Zhou H, Zhou K, Xu F, Xu B. Dong X, et al. Among authors: xie y. J Agric Food Chem. 2023 Nov 3. doi: 10.1021/acs.jafc.3c05132. Online ahead of print. J Agric Food Chem. 2023. PMID: 37921432

4

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies.

Xie Y, Zhou K, Tan L, Ma Y, Li C, Zhou H, Wang Z, Xu B. Xie Y, et al. J Agric Food Chem. 2023 Dec 13;71(49):19221-19239. doi: 10.1021/acs.jafc.3c06155. Epub 2023 Nov 10. J Agric Food Chem. 2023. PMID: 37947813 Review.

5

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Chen B, Zhou K, Wang Y, Xie Y, Wang Z, Li P, Xu B. Chen B, et al. Among authors: xie y. Food Chem. 2020 Nov 15;330:127186. doi: 10.1016/j.foodchem.2020.127186. Epub 2020 May 30. Food Chem. 2020. PMID: 32540524

6

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B. Chen B, et al. Among authors: xie y. Food Chem. 2021 Mar 30;341(Pt 2):128274. doi: 10.1016/j.foodchem.2020.128274. Epub 2020 Oct 3. Food Chem. 2021. PMID: 33038801

7

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Nie W , Zhou K , Wang Y , Wang ZM , Xie Y , Zhou H , Xu BC . Nie W , et al. Among authors: xie y. Food Funct. 2020 Nov 18;11(11):9710-9720. doi: 10.1039/d0fo02329a. Food Funct. 2020. PMID: 33057513

8

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures.

Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Chen B, et al. Among authors: xie y. Food Chem. 2021 Dec 1;364:130356. doi: 10.1016/j.foodchem.2021.130356. Epub 2021 Jun 12. Food Chem. 2021. PMID: 34147870

9

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice.

Nie W, Du YY, Xu FR, Zhou K, Wang ZM, Al-Dalali S, Wang Y, Li XM, Ma YH, Xie Y, Zhou H, Xu BC. Nie W, et al. Among authors: xie y. Food Funct. 2021 Oct 19;12(20):10053-10070. doi: 10.1039/d1fo01693h. Food Funct. 2021. PMID: 34515716

10

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.

Chen B, Liu X, Zhou K, Xie Y, Wang Y, Zhou H, Bai Y, Xu B. Chen B, et al. Among authors: xie y. Food Chem. 2023 Jun 30;412:135472. doi: 10.1016/j.foodchem.2023.135472. Epub 2023 Jan 11. Food Chem. 2023. PMID: 36731241

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