Cui C - Search Results

1

Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification.

Huang P, Zhao W, Cai L, Liu Y, Wu J, Cui C. Huang P, et al. Among authors: cui c. J Sci Food Agric. 2024 Apr;104(6):3477-3486. doi: 10.1002/jsfa.13233. Epub 2024 Jan 5. J Sci Food Agric. 2024. PMID: 38133859

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

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

4

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

5

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.

Qiu C, Sun W, Cui C, Zhao M. Qiu C, et al. Among authors: cui c. Food Chem. 2013 Dec 1;141(3):2772-8. doi: 10.1016/j.foodchem.2013.05.072. Epub 2013 May 24. Food Chem. 2013. PMID: 23871023

6

Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

Chen ZY, Feng YZ, Cui C, Zhao HF, Zhao MM. Chen ZY, et al. Among authors: cui c. J Sci Food Agric. 2015 Aug 15;95(10):2145-54. doi: 10.1002/jsfa.6952. Epub 2014 Nov 25. J Sci Food Agric. 2015. PMID: 25312834

7

Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.

Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W. Zhu X, et al. Among authors: cui c. J Sci Food Agric. 2021 Jan 15;101(1):158-166. doi: 10.1002/jsfa.10626. Epub 2020 Aug 12. J Sci Food Agric. 2021. PMID: 32613673

8

Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions.

Liu Y, Sun-Waterhouse D, Cui C, Hu Y, Wang W. Liu Y, et al. Among authors: cui c. Food Res Int. 2020 Nov;137:109670. doi: 10.1016/j.foodres.2020.109670. Epub 2020 Sep 18. Food Res Int. 2020. PMID: 33233247

9

Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation.

Xiang H, Li Q, Sun-Waterhouse D, Li J, Cui C, Waterhouse GI. Xiang H, et al. Among authors: cui c. J Sci Food Agric. 2022 Feb;102(3):931-939. doi: 10.1002/jsfa.11425. Epub 2021 Jul 26. J Sci Food Agric. 2022. PMID: 34265087

10

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate.

Wu J, Gao J, Lin J, Cui C, Li L, He S, Brennan C. Wu J, et al. Among authors: cui c. J Agric Food Chem. 2022 May 4;70(17):5396-5407. doi: 10.1021/acs.jafc.2c00530. Epub 2022 Apr 22. J Agric Food Chem. 2022. PMID: 35452224

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

4,332 results

Search Page

Filters