Xuhui Chen

Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Green tea peptides ameliorate diabetic nephropathy by inhibiting the TGF-β/Smad signaling pathway in mice

Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)