Peng X - Search Results

1

Identification, characterization, and insights into the mechanism of novel dipeptidyl peptidase-IV inhibitory peptides from yak hemoglobin by in silico exploration, molecular docking, and in vitro assessment.

Zhang J, Wu Y, Tang H, Li H, Da S, Ciren D, Peng X, Zhao K. Zhang J, et al. Among authors: peng x. Int J Biol Macromol. 2024 Feb;259(Pt 1):129191. doi: 10.1016/j.ijbiomac.2023.129191. Epub 2024 Jan 5. Int J Biol Macromol. 2024. PMID: 38184042

2

The Effects and Regulatory Mechanism of Casein-Derived Peptide VLPVPQK in Alleviating Insulin Resistance of HepG2 Cells.

Li D, Cao J, Zhang J, Mu T, Wang R, Li H, Tang H, Chen L, Lin X, Peng X, Zhao K. Li D, et al. Among authors: peng x. Foods. 2023 Jul 7;12(13):2627. doi: 10.3390/foods12132627. Foods. 2023. PMID: 37444365 Free PMC article.

3

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics.

Huang Q, Xie R, Wu X, Zhao K, Li H, Tang H, Du H, Peng X, Chen L, Zhang J. Huang Q, et al. Among authors: peng x. Foods. 2023 Dec 1;12(23):4348. doi: 10.3390/foods12234348. Foods. 2023. PMID: 38231787 Free PMC article.

4

Mechanistic Study of Novel Dipeptidyl Peptidase IV Inhibitory Peptides from Goat's Milk Based on Peptidomics and In Silico Analysis.

Wu Y, Zhang J, Zhu R, Zhang H, Li D, Li H, Tang H, Chen L, Peng X, Xu X, Zhao K. Wu Y, et al. Among authors: peng x. Foods. 2024 Apr 14;13(8):1194. doi: 10.3390/foods13081194. Foods. 2024. PMID: 38672866 Free PMC article.

5

Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze-thaw cycles.

Peng X, Li Y, Wang H, Yu J, Wen R, Zhang H, Zhao K. Peng X, et al. Int J Biol Macromol. 2024 Nov;281(Pt 3):136494. doi: 10.1016/j.ijbiomac.2024.136494. Epub 2024 Oct 10. Int J Biol Macromol. 2024. PMID: 39393721

6

Goat Milk Protein-Derived ACE Inhibitory Peptide SLPQ Exerts Hypertension Alleviation Effects Partially by Regulating the Inflammatory Stress of Endothelial Cells.

Xing S, Zhang X, Mu T, Cao J, Zhao K, Han B, Peng X. Xing S, et al. Among authors: peng x. Foods. 2024 Oct 25;13(21):3392. doi: 10.3390/foods13213392. Foods. 2024. PMID: 39517176 Free PMC article.

7

Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.

Zhang H, Li X, Sun S, Wang Y, Li Z, Kang H, Peng X. Zhang H, et al. Among authors: peng x. Int J Biol Macromol. 2023 Apr 15;234:123710. doi: 10.1016/j.ijbiomac.2023.123710. Epub 2023 Feb 17. Int J Biol Macromol. 2023. PMID: 36801276

8

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules.

Zhang G, Bi X, Li L, Zheng Y, Zheng D, Peng X, Jia N, Liu D. Zhang G, et al. Among authors: peng x. Int J Biol Macromol. 2023 Dec 1;252:126474. doi: 10.1016/j.ijbiomac.2023.126474. Epub 2023 Aug 23. Int J Biol Macromol. 2023. PMID: 37625755

9

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing.

Zhang X, Yu P, Yan J, Shi Y, Feng J, Peng X. Zhang X, et al. Among authors: peng x. Foods. 2023 Sep 27;12(19):3597. doi: 10.3390/foods12193597. Foods. 2023. PMID: 37835250 Free PMC article.

10

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze-Thawed Spanish Mackerel Surimi Balls.

Zhang X, Zhong S, Kong L, Wang X, Yu J, Peng X. Zhang X, et al. Among authors: peng x. Foods. 2024 Jan 26;13(3):403. doi: 10.3390/foods13030403. Foods. 2024. PMID: 38338537 Free PMC article.

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