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NARA Subscribed Scholarly Literature Discovery
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NARA Subscribed64
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Elsevier63
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Critical Reviews in Food Science and Nutrition1
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Transcriptomics-guided mco overexpression enhances biogenic amine reduction by Lactobacillus sakei MDJ6 in vitro and in a dry sausage modelNARA Subscribed
International Journal of Food Microbiology · 2026 · Vol. 460 · Elsevier
Jiasheng Lu; Huiping Wang; Mingzhu Zhang; Baohua Kong; Haotian Liu; Fangda Sun; Qian Chen
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Evaluation the emulsion stability and gelling properties of myofibrillar protein-κ-carrageenan emulsions prepared from different fat types: Perspective on dynamic rheological behaviours and protein conformationNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 180 · Elsevier
Wenjing Yao; Chao Wang; Yangyang Feng; Fangda Sun; Hongwei Zhang; Huailiang Zhang; Xiaoxiong Yang; Kai Yang; Qian Liu; Chuanai Cao
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Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applicationsNARA Subscribed
Food Chemistry · 2026 · Vol. 527 · Elsevier
Jingming Zhang; Honglei Zhao; Chuanai Cao; Yangyang Feng; Xinning Huang; Baohua Kong; Fangda Sun; Hongwei Zhang; Qian Liu
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Regulating the interfacial behavior of diacylglycerol emulsions via non-covalent assembly of soluble soybean polysaccharide and soy protein isolate complexesNARA Subscribed
Food Chemistry · 2026 · Vol. 526 · Elsevier
Ziyi Wang; Xin Li; Yafei Zhou; Chao Zhang; Fangda Sun; Qian Liu; Qian Chen; Baohua Kong; Haotian Liu
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Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complexNARA Subscribed
Food Chemistry · 2026 · Vol. 526 · Elsevier
Yafei Zhou; Ziyi Wang; Haotian Liu; Qian Chen; Fangda Sun; Baohua Kong
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Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meatNARA Subscribed
Meat Science · 2026 · Elsevier
Mengning Zhao; Ziyuan Zhang; Jinfeng Fang; Xinning Huang; Yian Wang; Xiufang Xia; Qian Liu; Baohua Kong; Fangda Sun
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Shaping zinc protoporphyrin formation during fermentation of Weissella viridescens JX11-inoculated minced meat: roles of NaCl concentration and fermentation temperatureNARA Subscribed
Food Bioscience · 2026 · Vol. 83 · Elsevier
Runze Wu; Xin Li; Qian Chen; Fangda Sun; Haotian Liu; Qian Liu; Chao Zhang; Baohua Kong
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A comprehensive review on chemical modifications of plant proteins: mechanisms, influencing factors, and impacts on structural, functional, and nutritional propertiesNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2026 · Vol. 66 · Issue 22 · Taylor & Francis
Dewei Kong; Haotian Liu; Qian Chen; Qian Liu; Fangda Sun; Baohua Kong
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Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printingNARA Subscribed
Food Chemistry · 2026 · Vol. 521 · Elsevier
Yubo Zhao; Zhengyi Li; Xinyu Shi; Fangda Sun; Qian Chen; Qian Liu; Baohua Kong
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Combined effects of natrium citricum with sodium carbonate on the promotion of quality profiles and sensorial attributes of phosphate-free frankfurtersNARA Subscribed
Food Control · 2026 · Vol. 186 · Elsevier
Honglei Zhao; Yuan Meng; Jingming Zhang; Chuanai Cao; Baohua Kong; Fangda Sun; Qian Liu; Yangyang Feng
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Characterization of Pichia pastoris protease and its application in improving the quality and storage stability of dried pork jerkyNARA Subscribed
Food Chemistry · 2026 · Vol. 515 · Elsevier
Ziyuan Zhang; Yuan Huang; Mengning Zhao; Yixin Zhang; Mingfeng Xu; Fangda Sun; Rongrong Yu
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Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and textureNARA Subscribed
Food Chemistry · 2026 · Vol. 513 · Elsevier
Ziyuan Zhang; Jia Miao; Mengning Zhao; Jiaqi Liu; Jiayu Xu; Xiufang Xia; Qian Liu; Baohua Kong; Fangda Sun
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High internal phase emulsions stabilized by rice protein-xanthan gum complexes: Interfacial interactions, formation mechanisms, and functional propertiesNARA Subscribed
Food Research International · 2026 · Vol. 232 · Elsevier
Zhaohui Huang; Caiyue Ren; Wenhui Liu; Ziyuan Zhang; Mengning Zhao; Qian Liu; Baohua Kong; Fangda Sun
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Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potentialNARA Subscribed
Food Research International · 2026 · Vol. 231 · Elsevier
Yuhang Fan; Qian Chen; Qian Liu; Chao Zhang; Baohua Kong; Fangda Sun
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Lactiplantibacillus plantarum pre-fermented PUL/GA/WPH/FOS nanofiber film: Physical, structural, and antibacterial propertiesNARA Subscribed
Food Bioscience · 2026 · Vol. 79 · Elsevier
Jiaqi Liu; Ziyuan Zhang; Mengning Zhao; Jiayu Xu; Hao Wang; Qian Liu; Baohua Kong; Fangda Sun
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Functional evaluation of a Staphylococcus vitulinus protease: Biochemical properties, structural adaptation, and application in myofibrillar proteinsNARA Subscribed
Food Research International · 2026 · Vol. 230 · Elsevier
Yuhang Fan; Qian Chen; Qian Liu; Hui Wang; Fangda Sun; Baohua Kong
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Engineering heat-resistant high internal phase emulsions via Gelatin/soy protein isolate heterogeneous protein complexesNARA Subscribed
Food Research International · 2026 · Vol. 229 · Elsevier
Hongbo Sun; Dongxue Shi; Wenting Hui; Yuxin Huang; Fangda Sun; Qian Chen; Qian Liu; Haotian Liu; Baohua Kong
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Single-starter replacement strategy: Insights from untargeted metabolomics and GC–MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausageNARA Subscribed
Food Chemistry · 2026 · Vol. 508 · Elsevier
Yuhang Fan; Fangda Sun; Qian Chen; Qian Liu; Chao Zhang; Baohua Kong
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Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausagesNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuhang Fan; Zhengyi Li; Ziyuan Zhang; Sitong Liu; Baohua Kong; Fangda Sun
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Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular dockingNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuhang Fan; Fangda Sun; Qian Chen; Qian Liu; Haotian Liu; Baohua Kong
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Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oilsNARA Subscribed
Food Chemistry · 2026 · Vol. 506 · Elsevier
Yubo Zhao; Xinyu Shi; Qian Chen; Haotian Liu; Qian Liu; Baohua Kong; Fangda Sun
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Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forcesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 171 · Elsevier
Wenjing Yao; Yutong Liu; Baohua Kong; Fangda Sun; Hongwei Zhang; Qian Liu; Chuanai Cao
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A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectivesNARA Subscribed
Trends in Food Science & Technology · 2026 · Vol. 168 · Elsevier
Dewei Kong; Qian Chen; Chao Zhang; Haotian Liu; Fangda Sun; Qian Liu; Baohua Kong
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Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatmentNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 170 · Elsevier
Dongxue Yuan; Cheng Li; Yutong Liu; Chuanai Cao; Baohua Kong; Fangda Sun; Qian Liu; Yangyang Feng
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Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylationNARA Subscribed
Food Research International · 2026 · Vol. 223 · Elsevier
Dewei Kong; Qian Chen; Haotian Liu; Qian Liu; Fangda Sun; Baohua Kong
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