Review Articles

Edible insects and their potential anti-obesity effects: a review

Klaus W. Lange, Yukiko Nakamura

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The generation and application of antioxidant peptides derived from meat protein: a review

Zongshuai Zhu, Jing Yang, Tianran Huang, Anthony Pius Bassey, Ming Huang, Jichao Huang

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Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Yangyi Zheng

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Research Articles

Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage

Ge Han, Yuhang Fan, Qian Chen, Xiufang Xia, Qian Liu, Min Li, Baohua Kong

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Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

Minquan Xia, Haobo Jin, Wanyi Dong, Zhaoxia Cai

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Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation

Jun Chen, Qi Luo, Yu Zhou, Tingting Xie, Qianhui Gu, Jingzhi Pan, Conggui Chen

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Quality deterioration of Litopenaeus vannamei associated with protein changes during partial freezing storage

Kangting Sun, Chuang Pan, Shengjun Chen, Feiyan Tao, Shucheng Liu, Yongqiang Zhao, Chunsheng Li, Di Wang

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Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Jie Zhou, Linggao Liu, Hongying Li, Zhiqing Tian, Ying Zhou, Qiujin Zhu

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Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat

Muhan Zhang, Jingjing Ma, Jiaolong Li, Huan Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu

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Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle

Shangchen Fu, Ting Ku, Linqiang Li, Yufang Liu, Yongfeng Liu

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Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble Auricularia auricular polysaccharides

Xiuliang Li, Yang Su, Xiaoyun Han, Qixin Yan, Qingshen Sun

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Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish (Procambarus clarkii) muscle under cold stress

Yuqing Lei, Ying Gao, Xuehong Li, Xiaoying Luo, Lan Wang, Wenjin Wu, Guangquan Xiong, Shang Chu, Shugang Li

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