Tang D - Search Results

1

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage.

Luo X, Dong K, Liu L, An F, Tang D, Fu L, Teng H, Huang Q. Luo X, et al. Among authors: tang d. J Sci Food Agric. 2021 Jun;101(8):3489-3499. doi: 10.1002/jsfa.10980. Epub 2020 Dec 22. J Sci Food Agric. 2021. PMID: 33274442

2

Extraction, molecular weight distribution, and antioxidant activity of oligosaccharides from longan (Dimocarpus Longan Lour.) pulp.

Lin X, Chen J, Xiao G, Xu Y, Tang D, Wu J, Wen J, Chen W. Lin X, et al. Among authors: tang d. Food Sci Biotechnol. 2016 Jun 30;25(3):701-706. doi: 10.1007/s10068-016-0122-7. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263326 Free PMC article.

3

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein.

Huang X, Sun L, Liu L, Wang G, Luo P, Tang D, Huang Q. Huang X, et al. Among authors: tang d. Food Chem. 2022 Mar 15;372:131241. doi: 10.1016/j.foodchem.2021.131241. Epub 2021 Sep 27. Food Chem. 2022. PMID: 34627085

4

Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer.

An K, Fu M, Zhang H, Tang D, Xu Y, Xiao G. An K, et al. Among authors: tang d. J Food Sci Technol. 2019 Feb;56(2):783-791. doi: 10.1007/s13197-018-3538-7. Epub 2019 Jan 4. J Food Sci Technol. 2019. PMID: 30906036 Free PMC article.

5

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles.

An K, Tang D, Wu J, Fu M, Wen J, Xiao G, Xu Y. An K, et al. Among authors: tang d. Food Sci Nutr. 2019 Jun 28;7(8):2537-2545. doi: 10.1002/fsn3.1103. eCollection 2019 Aug. Food Sci Nutr. 2019. PMID: 31428341 Free PMC article.

6

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex.

Cheng J, Tang D, Yang H, Wang X, Zhu M, Liu X. Cheng J, et al. Among authors: tang d. Food Chem. 2021 Oct 30;360:130005. doi: 10.1016/j.foodchem.2021.130005. Epub 2021 May 5. Food Chem. 2021. PMID: 33984565

7

Processing, digestion property and structure characterization of slowly digestible gorgon nut starch.

Zeng JC, Xiao PJ, Ling LJ, Zhang L, Tang DB, Zhang QF, Chen JG, Li JE, Yin ZP. Zeng JC, et al. Food Sci Biotechnol. 2021 Dec 16;31(1):49-59. doi: 10.1007/s10068-021-01007-6. eCollection 2022 Jan. Food Sci Biotechnol. 2021. PMID: 35059229 Free PMC article.

8

Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods.

Zang J, Yan B, Liu Z, Tang D, Liu Y, Chen J, Yin Z. Zang J, et al. Among authors: tang d. Food Microbiol. 2025 Mar;126:104678. doi: 10.1016/j.fm.2024.104678. Epub 2024 Nov 1. Food Microbiol. 2025. PMID: 39638447 Review.

9

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation.

Zou J, Xiao Z, Wang X, Yang H, Cheng J, Liu X, Tang D. Zou J, et al. Among authors: tang d. Food Sci Biotechnol. 2024 Jul 9;34(1):193-205. doi: 10.1007/s10068-024-01645-6. eCollection 2025 Jan. Food Sci Biotechnol. 2024. PMID: 39758725

10

Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices.

Cheng JR, Liu XM, Zhang YS, Zhang YH, Chen ZY, Tang DB, Wang JY. Cheng JR, et al. Meat Sci. 2017 Nov;133:26-35. doi: 10.1016/j.meatsci.2017.04.238. Epub 2017 May 1. Meat Sci. 2017. PMID: 28595100

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