Liu D - Search Results

1

Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms.

Chen TT, Liu D, Li LQ, Jin MY, Yu YH, Yan JK. Chen TT, et al. Among authors: liu d. Food Chem. 2024 Dec 4;467:142320. doi: 10.1016/j.foodchem.2024.142320. Online ahead of print. Food Chem. 2024. PMID: 39647384

2

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase.

Hu Y, Liu W, Yuan C, Morioka K, Chen S, Liu D, Ye X. Hu Y, et al. Among authors: liu w, liu d. Food Chem. 2015 Jun 1;176:115-22. doi: 10.1016/j.foodchem.2014.12.006. Epub 2014 Dec 9. Food Chem. 2015. PMID: 25624213

3

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel.

Wu C, Yuan C, Chen S, Liu D, Ye X, Hu Y. Wu C, et al. Among authors: liu d. Food Chem. 2015 Jul 15;179:222-31. doi: 10.1016/j.foodchem.2015.01.125. Epub 2015 Feb 4. Food Chem. 2015. PMID: 25722158

4

Effects of preparation methods on potato microstructure and digestibility: An in vitro study.

Tian J, Chen S, Wu C, Chen J, Du X, Chen J, Liu D, Ye X. Tian J, et al. Among authors: liu d. Food Chem. 2016 Nov 15;211:564-9. doi: 10.1016/j.foodchem.2016.05.112. Epub 2016 May 17. Food Chem. 2016. PMID: 27283668

5

Corrigendum to "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" [Food Chem. 176 (2015) 115-122].

Hu Y, Liu W, Yuan C, Morioka K, Chen S, Liu D, Ye X. Hu Y, et al. Among authors: liu w, liu d. Food Chem. 2016 Dec 1;212:844. doi: 10.1016/j.foodchem.2016.06.082. Food Chem. 2016. PMID: 27374603 No abstract available.

6

Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity.

Wu T, Huang J, Jiang Y, Hu Y, Ye X, Liu D, Chen J. Wu T, et al. Among authors: liu d. Food Chem. 2018 Feb 1;240:361-369. doi: 10.1016/j.foodchem.2017.07.052. Epub 2017 Jul 12. Food Chem. 2018. PMID: 28946284

7

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate.

Chen W, Wang W, Ma X, Lv R, Balaso Watharkar R, Ding T, Ye X, Liu D. Chen W, et al. Among authors: liu d. Food Chem. 2019 Feb 15;274:234-241. doi: 10.1016/j.foodchem.2018.08.106. Epub 2018 Aug 24. Food Chem. 2019. PMID: 30372932

8

What is new in lysozyme research and its application in food industry? A review.

Wu T, Jiang Q, Wu D, Hu Y, Chen S, Ding T, Ye X, Liu D, Chen J. Wu T, et al. Among authors: liu d. Food Chem. 2019 Feb 15;274:698-709. doi: 10.1016/j.foodchem.2018.09.017. Epub 2018 Sep 6. Food Chem. 2019. PMID: 30372997 Review.

9

Activation and conformational changes of chitinase induced by ultrasound.

Hou F, Ma X, Fan L, Wang D, Wang W, Ding T, Ye X, Liu D. Hou F, et al. Among authors: liu d. Food Chem. 2019 Jul 1;285:355-362. doi: 10.1016/j.foodchem.2019.01.180. Epub 2019 Feb 6. Food Chem. 2019. PMID: 30797357

10

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.

Ma X, Chen W, Yan T, Wang D, Hou F, Miao S, Liu D. Ma X, et al. Among authors: liu d. Food Chem. 2020 Mar 30;309:125501. doi: 10.1016/j.foodchem.2019.125501. Epub 2019 Sep 7. Food Chem. 2020. PMID: 31677451

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