Tianjin Food Group (China)

Recent papers from Tianjin Food Group (China)

1. Preparation, Structure, Stability, Bioactivities, and Application of Polysaccharide Selenium NanoparticlesJournal of Food Science · 2026
2. Improved Solubility and Functional Properties of Flaxseed Protein Through pH‐Shifting Combined With Heat or UltrasoundJournal of Food Science · 2026
3. A Passive Backpack Exoskeleton Based on a Four-Bar-Sinusoidal Coupled Mechanism for Centroid Regulation and Load ReductionJournal of Mechanisms and Robotics · 2026
4. The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentationJournal of the Science of Food and Agriculture · 2025
5. Extraction, Structural Characterization and Biological Activities of Polysaccharides Derived From Hericium erinaceusFood Science & Nutrition · 2025
6. Extraction, Structural Characterization and Biological Activities of Polysaccharides Derived From Hericium erinaceusFood Science & Nutrition · 2025
7. A Green Synthesis of Fluorescent Carbon Dots and Their Application to the Determination of Sunset YellowFoods · 2025
8. Comparison of heterocyclic amines produced during frying in pork, beef, lambApplied Food Research · 2025
9. Hepatoprotective efficacy of low molecular weight chicken intestine peptide against acute alcohol-induced liver injuryFood Science and Human Wellness · 2024
10. Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed breadJournal of the Science of Food and Agriculture · 2024
11. Development of prebiotic steamed buns and their influence on gut microbiota and the glycemic index in simulated digestionLWT · 2024
12. Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)International Journal of Dairy Technology · 2024
13. Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and MonascinFoods · 2024
14. Improved forage quality and biomass yield of alfalfa (Medicago sativa L.) by Arabidopsis QQS orphan geneCurrent Plant Biology · 2023
15. The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in miceFood Biotechnology · 2022
16. Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey proteinFood & Function · 2018