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In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

Type: Journal Paper

Author : Yu Fu; Xin-Huai Zhao

Year: 2013

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Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

Type: Journal Paper

Author : Xin-Huai Zhao; Yang Lin

Publisher: Springer

Year: 2009

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The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

Type: Journal Paper

Author : Xin-Huai Zhao; Yang Lin

Publisher: Springer

Year: 2009

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Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

Type: Journal Paper

Author : Xiao-Peng Wang; Xin-Huai Zhao

Year: 2016

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The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

Type: Journal Paper

Author : Zhen-Ling Luo; Xin-Huai Zhao

Year: 2014

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Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

Type: Journal Paper

Author : Shu-Juan Jiang; Xin-Huai Zhao

Year: 2012

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In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Type: Journal Paper

Author : Chun-Hui Chang; Xin-Huai Zhao

Year: 2012

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Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Type: Journal Paper

Author : Chun-Li Song; Xin-Huai Zhao

Year: 2014

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Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

Type: Journal Paper

Author : Xin-Wei Zhou; Xin-Huai Zhao

Year: 2014

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The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

Type: Journal Paper

Author : Yan-Ping Han; Miao Fu; Xin-Huai Zhao

Year: 2015

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In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

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In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk