He G - Search Results

1

Formation of bioactive peptides during simulated gastrointestinal digestion is affected by α_s1-casein polymorphism in buffalo milk.

Li S, Hu Q, Chen C, Liu J, He G, Li L, Wu J, Ren D. Li S, et al. Among authors: he g. Food Chem. 2020 May 30;313:126159. doi: 10.1016/j.foodchem.2020.126159. Epub 2020 Jan 7. Food Chem. 2020. PMID: 31931427

2

A novel one-step microbial transformation of betulin to betulinic acid catalysed by Cunninghamella blakesleeana.

Feng Y, Li M, Liu J, Xu TY, Fang RS, Chen QH, He GQ. Feng Y, et al. Food Chem. 2013 Jan 1;136(1):73-9. doi: 10.1016/j.foodchem.2012.07.088. Epub 2012 Jul 28. Food Chem. 2013. PMID: 23017394

3

Purification, identification, and in vivo activity of angiotensin I-converting enzyme inhibitory peptide, from ribbonfish (Trichiurus haumela) backbone.

Zou P, Wang JL, He GQ, Wu J. Zou P, et al. J Food Sci. 2014 Jan;79(1):C1-7. doi: 10.1111/1750-3841.12269. Epub 2013 Dec 17. J Food Sci. 2014. PMID: 24344998

4

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.

Liu T, Li Y, Sadiq FA, Yang H, Gu J, Yuan L, Lee YK, He G. Liu T, et al. Among authors: he g. Food Chem. 2018 Mar 1;242:404-411. doi: 10.1016/j.foodchem.2017.09.081. Epub 2017 Sep 18. Food Chem. 2018. PMID: 29037707

5

Molecular targets and mechanisms of bioactive peptides against metabolic syndromes.

Li S , Liu L , He G , Wu J . Li S , et al. Among authors: he g. Food Funct. 2018 Jan 24;9(1):42-52. doi: 10.1039/c7fo01323j. Food Funct. 2018. PMID: 29188845 Review.

6

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.

Liu T, Li Y, Yang Y, Yi H, Zhang L, He G. Liu T, et al. Among authors: he g. Food Chem. 2020 Mar 1;307:125529. doi: 10.1016/j.foodchem.2019.125529. Epub 2019 Oct 1. Food Chem. 2020. PMID: 31644982

7

Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment.

Zhao W, Shu Q, He G, Qihe C. Zhao W, et al. Among authors: he g. Food Chem. 2020 May 1;311:125893. doi: 10.1016/j.foodchem.2019.125893. Epub 2019 Nov 16. Food Chem. 2020. PMID: 31767476

8

Naturally occurring low molecular peptides identified in egg white show antioxidant activity.

Zheng J, Bu T, Liu L, He G, Li S, Wu J. Zheng J, et al. Among authors: he g. Food Res Int. 2020 Dec;138(Pt B):109766. doi: 10.1016/j.foodres.2020.109766. Epub 2020 Oct 13. Food Res Int. 2020. PMID: 33288194

9

Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile-Pro-Pro and Val-Pro-Pro.

Li S, Bu T, Zheng J, Liu L, He G, Wu J. Li S, et al. Among authors: he g. Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1097-1110. doi: 10.1111/1541-4337.12457. Epub 2019 Jun 6. Compr Rev Food Sci Food Saf. 2019. PMID: 33337010

10

Peptide Analogues of VPP and IPP with Improved Glucose Uptake Activity in L6 Myotubes can be Released from Cereal Proteins.

Liu L, Zheng J, Zhou M, Li S, He G, Wu J. Liu L, et al. Among authors: he g. J Agric Food Chem. 2021 Mar 10;69(9):2875-2883. doi: 10.1021/acs.jafc.1c00587. Epub 2021 Mar 1. J Agric Food Chem. 2021. PMID: 33645989

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