Yangying Sun

发表

Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.

Xiaojing Du, Yangying Sun, D. Pan, 2018, Journal of the science of food and agriculture.

Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.

Yangying Sun, D. Pan, Ying Wang, 2019, Animal science journal = Nihon chikusan Gakkaiho.

The Proliferation Mechanism of Lactobacillus plantarum RB1 Stimulated by Stachyose

Yangying Sun, D. Pan, Qing Pan, 2017, Current Microbiology.

The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus

Yangying Sun, D. Pan, Ying Wang, 2018, Front. Microbiol..

Peptidoglycan diversity and anti-inflammatory capacity in Lactobacillus strains.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2015, Carbohydrate polymers.

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε‐Polylysine and Cellulose Nanocrystals

Yangying Sun, D. Pan, Jinxuan Cao, 2017 .

Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity.

Yangying Sun, D. Pan, Yuxing Guo, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

An aptamer-based colorimetric assay for chloramphenicol using a polymeric HRP-antibody conjugate for signal amplification

Ning Gan, Yangying Sun, D. Pan, 2015, Microchimica Acta.

Effect of Lactobacillus acidophilus CICC 6074 S-layer protein on Colon Cancer HT-29 Cells Proliferation and Apoptosis.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2020, Journal of agricultural and food chemistry.

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2021, Food chemistry.

Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Yangying Sun, D. Pan, C. Ou, 2021 .

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

iTRAQ proteomic analysis of N‐acetylmuramic acid mediated anti‐inflammatory capacity in LPS‐induced RAW 264.7 cells

Yangying Sun, D. Pan, Xiaoqun Zeng, 2015, Proteomics.

Inhibitory mechanism of Chinese herbal medicine extracts on Escherichia coli and its application to fermented-bag sausage

Yangying Sun, D. Pan, Ya-li Dang, 2021 .

Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of food biochemistry.

Thin metal organic frameworks coatings by cathodic electrodeposition for solid-phase microextraction and analysis of trace exogenous estrogens in milk.

Yangying Sun, D. Pan, Hangzhen Lan, 2016, Analytica chimica acta.

The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning.

Yangying Sun, D. Pan, Ying Wang, 2016, Food research international.

In Vitro and in Vivo Studies on the Angiotensin-Converting Enzyme Inhibitory Activity Peptides Isolated from Broccoli Protein Hydrolysate.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of agricultural and food chemistry.

Effects of Goose Collagen and Collagen Peptide on Osteoporosis

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions

Yangying Sun, D. Pan, Ying Wang, 2019, Food science & nutrition.

Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine.

Yangying Sun, D. Pan, Ying Wang, 2017, International journal of biological macromolecules.

Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

Yangying Sun, D. Pan, Ya-li Dang, 2021, European Food Research and Technology.

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food chemistry.

Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4 based on proteomic analysis.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

Cleavable molecular beacon-based loop-mediated isothermal amplification assay for the detection of adulterated chicken in meat

Yangying Sun, D. Pan, Hangzhen Lan, 2022, Analytical and Bioanalytical Chemistry.

Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

Yangying Sun, D. Pan, K. Ye, 2017, Front. Microbiol..

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food research international.

The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning.

Yangying Sun, D. Pan, Ying Wang, 2017, Food research international.

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle.

Yangying Sun, D. Pan, Ying Wang, 2018, Food chemistry.

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Yangying Sun, D. Pan, Ying Wang, 2022, LWT.

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Yangying Sun, D. Pan, Ying Wang, 2017 .

Free fatty acids responsible for characteristic aroma in various sauced-ducks.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

Yangying Sun, D. Pan, Changyu Zhou, 2022, Foods.

A novel colorimetric immunosensor based on platinum colloid nanoparticles immobilized on PowerVision as signal probes and Fe3 O4 @β-cyclodextrin as capture probes for ractopamine detection in pork.

Ning Gan, Yangying Sun, D. Pan, 2019, Journal of the science of food and agriculture.

Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella

Yangying Sun, D. Pan, Jinxuan Cao, 2018, Front. Microbiol..

1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2018, Food research international.

Limited hydrolysis of β‐casein by cell wall proteinase and its effect on hydrolysates's conformational and structural properties

Yangying Sun, D. Pan, Jinxuan Cao, 2015 .

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin.

Yangying Sun, D. Pan, Ying Wang, 2017, Food chemistry.

Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactis.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2013, Food chemistry.

Functional graphene-gold nano-composite fabricated electrochemical biosensor for direct and rapid detection of bisphenol A.

Daodong Pan, Huiju Gao, Yangying Sun, 2015, Analytica chimica acta.

Effects of aging on fat deposition and meat quality in Sheldrake duck

Yangying Sun, D. Pan, Jinxuan Cao, 2018, Poultry science.

Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning

Yangying Sun, D. Pan, Tao Zhang, 2023, LWT.

Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Frontiers in Nutrition.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Critical reviews in food science and nutrition.

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes

Yangying Sun, D. Pan, Ying Wang, 2020, International Journal of Food Science & Technology.

Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function

Yangying Sun, D. Pan, L. Du, 2023, Food Hydrocolloids.

The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsiﬁed sunflower oil

Yangying Sun, D. Pan, Jinxuan Cao, 2021 .

Preparation, Morphology and Release of Goose Liver Oil Microcapsules

Yangying Sun, D. Pan, Changyu Zhou, 2022, Foods.

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Structural characterization and stability analysis of phosphorylated nitrosohemoglobin.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.

Guang-hong Zhou, Xinglian Xu, Yangying Sun, 2018, Journal of the science of food and agriculture.

Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems

Yangying Sun, D. Pan, Feili Zhan, 2023, Foods.

1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2019, Food research international.

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Yangying Sun, D. Pan, Jinxuan Cao, 2020, International Journal of Food Engineering.

Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Control.

Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Yangying Sun, D. Pan, Ying Wang, 2017, Food Science and Biotechnology.

Angiotensin I Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Journal of agricultural and food chemistry.

Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends

Yangying Sun, D. Pan, Junyu Chen, 2023, Food Control.

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Yangying Sun, D. Pan, L. Du, 2022, Foods.

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Front. Microbiol..

Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Animal science journal = Nihon chikusan Gakkaiho.

Effect of black pepper essential oil on the quality of fresh pork during storage.

Yangying Sun, D. Pan, Ying Wang, 2016, Meat science.

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).

Yangying Sun, D. Pan, Jinxuan Cao, 2017, Journal of the science of food and agriculture.

Prevention of necrotizing enterocolitis through surface layer protein of Lactobacillus acidophilus CICC6074 reducing intestinal epithelial apoptosis

Yangying Sun, D. Pan, Xiaoqun Zeng, 2018, Journal of Functional Foods.

Proteomic responses to oxidative damage in meat from ducks exposed to heat stress.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food chemistry.

The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning

Yangying Sun, D. Pan, Ying Wang, 2018, Poultry science.

Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Yangying Sun, D. Pan, Changyu Zhou, 2023, LWT.

Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Bioscience.

Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.

Yangying Sun, D. Pan, Ying Wang, 2018, Food research international.

Metabonomics profiling of marinated meat in soy sauce during processing.

Yangying Sun, D. Pan, Ying Wang, 2018, Journal of the science of food and agriculture.

Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2018, Food chemistry.

Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2019, Journal of dairy science.

Research progress in the screening and evaluation of umami peptides.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Comprehensive reviews in food science and food safety.

Transepithelial transport of milk-derived angiotensin I-converting enzyme inhibitory peptide with the RLSFNP sequence.

Yangying Sun, D. Pan, Junai Gan, 2018, Journal of the science of food and agriculture.

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes

Yangying Sun, D. Pan, Z. Cai, 2023, Foods.

Antioxidant activity of phosphorylated exopolysaccharide produced by Lactococcus lactis subsp. lactis.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2013, Carbohydrate polymers.

Different duck products protein on rat physiology and gut microbiota.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

Rapid solid phase microextraction of DNA using mesoporous metal–organic framework coating for PCR-based identification of meat adulteration

Yangying Sun, D. Pan, Hangzhen Lan, 2022, Microchimica Acta.

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2018, Meat science.

Transmission of linezolid-resistant Enterococcus isolates carrying optrA and poxtA genes in slaughterhouses

Yangying Sun, D. Pan, Han Yang, 2023, Frontiers in Sustainable Food Systems.

Novel milk casein-derived peptides decrease cholesterol micellar solubility and cholesterol intestinal absorption in Caco-2 cells.

Yangying Sun, D. Pan, Xiaoqun Zeng, 2020, Journal of dairy science.

Effects of microbial fermentation on the flavor of cured duck legs

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Poultry science.

Purification and characterization of α-acetolactate decarboxylase (ALDC) from newly isolated Lactococcus lactis DX.

Yangying Sun, D. Pan, Haibin Ding, 2015, The Journal of the Science of Food and Agriculture.

The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

Highly Sensitive Electrochemical Determination of Alfatoxin B1 Using Quantum Dots-Assembled Amplification Labels

Zhen Wu, Zhen-Yu Pan, Daodong Pan, 2015, Sensors.

Phosphorylation of peptidoglycan from Lactobacillus acidophilus and its immunoregulatory function

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

Pressurization-induced molten globule-like protein as a regulatory target for off-flavor controlling: Thermodynamic evidence and molecular modeling

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Food Control.

Contribution of processes-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E, E)-2,4-heptandienal.

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Journal of the science of food and agriculture.

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

Yangying Sun, Jinxuan Cao, Changyu Zhou, 2023, Carbohydrate Polymers.

Metabonomics profiling of marinated meat in soy sauce during processing.

Yangying Sun, D. Pan, Ying Wang, 2018, Journal of the science of food and agriculture.

Recent Trends in Fermented Plant-Based Analogues and Products, Bioactive Peptides, and Novel Technologies-Assisted Fermentation

Yangying Sun, Zhen Wu, Tao Zhang, 2024, Trends in Food Science & Technology.

Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation.

Yangying Sun, Changyu Zhou, Xiaoqun Zeng, 2024, International journal of biological macromolecules.

Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions.

Yangying Sun, D. Pan, Hangzhen Lan, 2023, Food chemistry.