Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues
Zeng, Jianhua, Zou, Junzhe, Zhao, Jinlong, Lin, Kai, Zhang, Lanwei, Yi, Huaxi, Gong, Pimin
Published in Food chemistry (15.03.2023)
Published in Food chemistry (15.03.2023)
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Journal Article
A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
Yin, Zihao, Zou, Junzhe, Wang, Mengwei, Huang, Ruonan, Qian, Yuemiao, Zeng, Mingyong, Li, Fangwei
Published in Food hydrocolloids (01.03.2024)
Published in Food hydrocolloids (01.03.2024)
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Journal Article
Insight into the molecular-level details of αs1 casein interactions with IgG: Combining with LC-MS/MS and molecular modelling techniques
Zeng, Jianhua, Lin, Kai, Zhang, Xiaoqian, Zou, Junzhe, Zhang, Lanwei, Gong, Pimin, Zhao, Jinlong, Han, Chunhua, Liu, Yuhai, Yi, Huaxi, Liu, Tongjie
Published in Food chemistry (15.01.2023)
Published in Food chemistry (15.01.2023)
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Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel
Zeng, Jianhua, Zou, Junzhe, Zhang, Lanwei, Zhao, Jinlong, Liu, Linlin, Lu, Gen, Sun, Bingyu, Shi, Yanguo, Zhu, Xiuqing, Gong, Pimin
Published in Food Structure (01.07.2024)
Published in Food Structure (01.07.2024)
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