Liu Y - Search Results

1

Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores.

Bi K, Liu Y, Xin W, Yang J, Zhang B, Zhang Z. Bi K, et al. Among authors: liu y. Food Microbiol. 2023 Feb;109:104137. doi: 10.1016/j.fm.2022.104137. Epub 2022 Sep 8. Food Microbiol. 2023. PMID: 36309456

2

Adsorption of aflatoxin B₁ to corn by-products.

Liu Y, Xia L, Galani Yamdeu JH, Gong YY, Orfila C. Liu Y, et al. Food Chem. 2024 May 15;440:138212. doi: 10.1016/j.foodchem.2023.138212. Epub 2023 Dec 15. Food Chem. 2024. PMID: 38150899

3

Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis.

Zheng XQ, Wang JT, Liu XL, Sun Y, Zheng YJ, Wang XJ, Liu Y. Zheng XQ, et al. Among authors: liu y, liu xl. Food Chem. 2015 Apr 1;172:407-15. doi: 10.1016/j.foodchem.2014.09.080. Epub 2014 Oct 1. Food Chem. 2015. PMID: 25442571

4

Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.

Liu Y, Sun D, Ma Y, Mu S, Li H, Zhang M, Liu X, Wei X, Bilawal A, Tian B, Jiang Z. Liu Y, et al. Among authors: liu x. J Sci Food Agric. 2023 Jun;103(8):3961-3969. doi: 10.1002/jsfa.12342. Epub 2022 Dec 2. J Sci Food Agric. 2023. PMID: 36397255

5

Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine.

Liu Y, Zhang LD, Wang YR, Zhou TQ, Wang YQ, Yan JN, Lai B, Wang C, Wu HT. Liu Y, et al. Food Chem. 2025 Feb 15;465(Pt 2):142020. doi: 10.1016/j.foodchem.2024.142020. Epub 2024 Nov 14. Food Chem. 2025. PMID: 39602943

6

Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products.

Liu XL, Wang JT, Liu Y, Cui N, Wang DY, Zheng XQ. Liu XL, et al. Among authors: liu y. Food Chem. 2022 Jun 30;380:132210. doi: 10.1016/j.foodchem.2022.132210. Epub 2022 Jan 22. Food Chem. 2022. PMID: 35093648

7

Preparation of low molecular weight chondroitin sulfate from different sources by H₂O₂/ascorbic acid degradation and its degradation mechanism.

Wang K, Wang W, Zhang R, Liu Y, Hou C, Guo Y, Zhang C. Wang K, et al. Among authors: liu y. Food Chem. 2024 Feb 15;434:137392. doi: 10.1016/j.foodchem.2023.137392. Epub 2023 Sep 2. Food Chem. 2024. PMID: 37725843

8

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review.

Hu Y, Badar IH, Liu Y, Zhu Y, Yang L, Kong B, Xu B. Hu Y, et al. Among authors: liu y. Food Chem. 2024 Sep 30;453:139664. doi: 10.1016/j.foodchem.2024.139664. Epub 2024 May 14. Food Chem. 2024. PMID: 38761739 Review.

9

Contribution of lipid to the formation of characteristic volatile flavor of peanut oil.

Ma Y, Zhang K, Xu C, Lai C, Liu Y, Cao Y, Zhao L. Ma Y, et al. Among authors: liu y. Food Chem. 2024 Jun 1;442:138496. doi: 10.1016/j.foodchem.2024.138496. Epub 2024 Jan 18. Food Chem. 2024. PMID: 38262280

10

Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins.

Zhang LD, Liu Y, Wang YR, Zhou TQ, Liu JC, Yan JN, Lai B, Wang C, Wu HT. Zhang LD, et al. Among authors: liu y, liu jc. Food Chem. 2025 Mar 1;467:142269. doi: 10.1016/j.foodchem.2024.142269. Epub 2024 Nov 28. Food Chem. 2025. PMID: 39626553

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