Cui C - Search Results

1

Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.

Mu L, Zhao M, Yang B, Zhao H, Cui C, Zhao Q. Mu L, et al. Among authors: cui c. J Agric Food Chem. 2010 Apr 14;58(7):4494-9. doi: 10.1021/jf904109d. J Agric Food Chem. 2010. PMID: 20225857

2

Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten.

Liao L, Zhao M, Ren J, Zhao H, Cui C, Hu X. Liao L, et al. Among authors: cui c. J Sci Food Agric. 2010 Feb;90(3):409-17. doi: 10.1002/jsfa.3830. J Sci Food Agric. 2010. PMID: 20355061

3

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages.

Sun W, Zhao M, Cui C, Zhao Q, Yang B. Sun W, et al. Among authors: cui c. Meat Sci. 2010 Oct;86(2):276-82. doi: 10.1016/j.meatsci.2010.04.014. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20510531

4

Effects of supplementation with grass carp protein versus peptide on swimming endurance in mice.

Ren J, Zhao M, Wang H, Cui C, You L. Ren J, et al. Among authors: cui c. Nutrition. 2011 Jul-Aug;27(7-8):789-95. doi: 10.1016/j.nut.2010.08.020. Epub 2010 Dec 9. Nutrition. 2011. PMID: 21145208

5

Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates.

Hu X, Ren J, Zhao M, Cui C, He P. Hu X, et al. Among authors: cui c. J Sci Food Agric. 2011 Feb;91(3):578-85. doi: 10.1002/jsfa.4229. Epub 2010 Nov 22. J Sci Food Agric. 2011. PMID: 21218495

6

Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.

Sun W, Zhao M, Yang B, Zhao H, Cui C. Sun W, et al. Among authors: cui c. Meat Sci. 2011 Jul;88(3):462-7. doi: 10.1016/j.meatsci.2011.01.027. Epub 2011 Feb 3. Meat Sci. 2011. PMID: 21353394

7

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.

Su G, Cui C, Ren J, Yang B, Zhao M. Su G, et al. Among authors: cui c. J Sci Food Agric. 2011 Oct;91(13):2457-62. doi: 10.1002/jsfa.4487. Epub 2011 Jun 14. J Sci Food Agric. 2011. PMID: 21674506

8

Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.

Sun W, Zhao Q, Zhao M, Yang B, Cui C, Ren J. Sun W, et al. Among authors: cui c. J Agric Food Chem. 2011 Oct 26;59(20):11070-7. doi: 10.1021/jf202560s. Epub 2011 Sep 29. J Agric Food Chem. 2011. PMID: 21916524

9

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.

Su G, Cui C, Zheng L, Yang B, Ren J, Zhao M. Su G, et al. Among authors: cui c. Food Chem. 2012 Nov 15;135(2):479-85. doi: 10.1016/j.foodchem.2012.04.130. Epub 2012 May 2. Food Chem. 2012. PMID: 22868117

10

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.

Qiu C, Zhao M, Sun W, Zhou F, Cui C. Qiu C, et al. Among authors: cui c. Meat Sci. 2013 Mar;93(3):525-32. doi: 10.1016/j.meatsci.2012.10.008. Epub 2012 Nov 10. Meat Sci. 2013. PMID: 23273460

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