Songyi Lin

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An Insight by Molecular Sensory Science Approaches to Contributions and Variations of the Key Odorants in Shiitake Mushrooms

Silu Wang, Songyi Lin, Hanting Du, 2021, Foods.

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells.

Songyi Lin, Cuiping Yu, Haitao Wu, 2017, The Journal of the Science of Food and Agriculture.

Immobilization of Active Substances in Food Using Self‐Organized Patterned Porous Film via Breath Figure Approach

Bo Peng, Songyi Lin, Na Sun, 2021 .

Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide–Calcium Chelate

Penglin Zhang, Songyi Lin, Na Sun, 2021, Foods.

Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract

B. Zhu, Songyi Lin, Na Sun, 2020 .

Calcium binding to herring egg phosphopeptides: Binding characteristics, conformational structure and intermolecular forces.

Songyi Lin, Na Sun, Pengbo Cui, 2019, Food chemistry.

The formation mechanism of a sea cucumber ovum derived heptapeptide-calcium nanocomposite and its digestion/absorption behavior.

B. Zhu, Songyi Lin, Weiwei Han, 2019, Food & function.

Research advances and application of pulsed electric field on proteins and peptides in food.

Xin‐an Zeng, Songyi Lin, Simin Zhang, 2021, Food research international.

Nanoliposomes for encapsulation and calcium delivery of egg white peptide-calcium complex.

Penglin Zhang, Songyi Lin, Na Sun, 2021, Journal of food science.

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine-Tryptophan-Phenylalanine-Histidine.

Songyi Lin, J. Xing, Mingdi Zhang, 2018, Journal of food biochemistry.

Isolation, purification, characterization, and immunomodulatory effects of polysaccharide from Auricularia auricula on RAW264.7 macrophages.

Songyi Lin, Zhijie Bao, Xiyue Zhang, 2020, Journal of food biochemistry.

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Xiu‐ping Dong, B. Zhu, Songyi Lin, 2020, Foods.

Analysis of α-helix unfolding in the pine nut peptide Lys-Cys-His-Lys-Pro induced by pulsed electric field.

Songyi Lin, J. Xing, Mingdi Zhang, 2017, Journal of the science of food and agriculture.

Screening of uric acid-lowering active components of corn silk polysaccharide and its targeted improvement on renal excretory dysfunction in hyperuricemia mice

Songyi Lin, Xizhu Wang, Baoshang Fu, 2021 .

Neuroprotective effects of NDEELNK from sea cucumber ovum against scopolamine-induced PC12 cell damage through enhancing energy metabolism and upregulation of the PKA/BDNF/NGF signaling pathway.

Songyi Lin, Yue Zhao, Na Sun, 2021, Food & function.

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics.

Songyi Lin, Dong Chen, Na Sun, 2022, Food chemistry.

Peptides derived from sea cucumber accelerate cells proliferation and migration for wound healing by promoting energy metabolism and upregulating the ERK/AKT pathway.

Songyi Lin, Na Sun, Pengfei Jiang, 2022, European journal of pharmacology.

Internal cavity amplification of shell-like ferritin regulated with the change of the secondary and tertiary structure induced by PEF technology.

Songyi Lin, Na Sun, Zhijie Bao, 2021, International journal of biological macromolecules.

Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study.

Songyi Lin, Liang Song, Yue Tang, 2020, Journal of food science.

Potential mechanisms underlying the protective effects of Tricholoma matsutake singer peptides against LPS-induced inflammation in RAW264.7 macrophages.

Songyi Lin, Hanting Du, Liu Dong, 2021, Food chemistry.

Variation in the structure and emulsification of egg yolk high-density lipoprotein by lipid peroxide.

Songyi Lin, Na Sun, Zhijie Bao, 2019, Journal of food biochemistry.

Simultaneous quantification of free amino acids and 5'-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis.

B. Zhu, Songyi Lin, Lei Qin, 2018, Food chemistry.

Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides

Songyi Lin, Na Sun, Simin Zhang, 2022, Trends in Food Science & Technology.

Tricholoma matsutake-Derived Peptides Ameliorate Inflammation and Mitochondrial Dysfunction in RAW264.7 Macrophages by Modulating the NF-κB/COX-2 Pathway

Songyi Lin, Hanting Du, Q. Ge, 2021, Foods.

Production of Bioactive Peptides from Sea Cucumber and Its Potential Health Benefits: A Comprehensive Review.

Songyi Lin, Na Sun, Liu Dong, 2022, Journal of agricultural and food chemistry.

The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying

Silu Wang, Songyi Lin, Dong Chen, 2021 .

A supramolecular complex based on a Gd-containing polyoxometalate and food-borne peptide for MRI/CT imaging and NIR-triggered photothermal therapy.

Yukun Song, Songyi Lin, Simin Zhang, 2021, Dalton transactions.

Antarctic krill-derived peptides with consecutive Glu residues enhanced iron binding, solubility, and absorption.

Songyi Lin, Na Sun, Shuyu Zhang, 2021, Food & function.

Exploration on self-equilibrium rule and adsorption-desorption model between pine nut (Pinus koraiensis) peptide molecules and environmental moisture molecules.

Songyi Lin, Haiqing Ye, Huapeng Ju, 2020, Food research international.

Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability.

Songyi Lin, Wenfei Wu, Na Sun, 2020, Food research international.

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels

Songyi Lin, Na Sun, Zhijie Bao, 2022, Foods.

Polyoxometalate-antioxidant peptide assembly materials with NIR-triggered photothermal behaviour and enhanced antibacterial activity.

Lixin Wu, Songyi Lin, Yue Tang, 2019, Soft matter.

Comprehensive Analysis of Mouse Hippocampal Lysine Acetylome Mediated by Sea Cucumber Peptides Preventing Memory Impairment.

Songyi Lin, Dongmei Li, Na Sun, 2021, Journal of agricultural and food chemistry.

Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling.

Songyi Lin, Na Sun, Zhijie Bao, 2019, Journal of food science.

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities.

Yan Jin, Feng Chen, Songyi Lin, 2015, Food chemistry.

Antarctic krill peptides improve scopolamine-induced memory impairment in mice

Songyi Lin, Na Sun, Jing-ru Zheng, 2022, Food Bioscience.

Evaluation and structure-activity relationship analysis of antioxidant shrimp peptides.

B. Zhu, Songyi Lin, Na Sun, 2019, Food & function.

Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

Songyi Lin, Simin Zhang, Liangzi Sun, 2021, Journal of Food Science and Technology.

Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill-derived heptapeptide-iron complex.

Songyi Lin, Na Sun, Simin Zhang, 2022, Food research international.

A novel nonapeptide SSDAFFPFR from Antarctic krill exerts a protective effect on PC12 cells through the BCL-XL/Bax/Caspase-3/p53 signaling pathway

Songyi Lin, Na Sun, Jing-ru Zheng, 2021 .

Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Songyi Lin, Na Sun, Chenguang Jin, 2018, Trends in Food Science & Technology.

An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex.

Songyi Lin, Dongmei Li, Na Sun, 2017, Journal of agricultural and food chemistry.

Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment

Songyi Lin, Na Sun, Pengfei Jiang, 2021 .

Effects of pulsed electric field on intracellular antioxidant activity and antioxidant enzyme regulating capacities of pine nut (Pinus koraiensis) peptide QDHCH in HepG2 cells.

Zuoming Zhang, Songyi Lin, Rong Liang, 2017, Food chemistry.

Antarctic krill derived nonapeptide as an effective iron-binding ligand for facilitating iron absorption via the small intestine.

Songyi Lin, Na Sun, Pengbo Cui, 2020, Journal of agricultural and food chemistry.

Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition.

Songyi Lin, Yue Zhao, Chengrong Wen, 2017, Food chemistry.

Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability.

Songyi Lin, Na Sun, Xueqing He, 2022, Critical reviews in food science and nutrition.

Calcium Delivery Systems Assembled using Antarctic Krill Derived Heptapeptides: Exploration of the Assembly Mechanism, In Vitro Digestion Profile, and Calcium Absorption Behavior.

Songyi Lin, Na Sun, Simin Zhang, 2022, Journal of agricultural and food chemistry.

Egg white derived antioxidant peptide as an efficient nanocarrier for zinc delivery through the gastrointestinal system.

Songyi Lin, Na Sun, Pengbo Cui, 2020, Journal of agricultural and food chemistry.

A calcium delivery system assembled by nanostructured peptide derived from sea cucumber ovum.

B. Zhu, Songyi Lin, Weiwei Han, 2019, Journal of agricultural and food chemistry.

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS.

Songyi Lin, Dong Chen, Huapeng Ju, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Ameliorated membranous nephropathy activities of two ethanol extracts from corn silk and identification of flavonoid active compounds by LC-MS2.

Songyi Lin, Xizhu Wang, Zhijie Bao, 2021, Food & function.

Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cycles.

Songyi Lin, Dongmei Li, Na Sun, 2022, Journal of food science.

Decreased quality and off-flavour compound accumulation of 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage

Songyi Lin, Lei Qin, Ke Wang, 2017 .

Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations.

Songyi Lin, Na Sun, Zhijie Bao, 2022, Food chemistry.

Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties.

Songyi Lin, Y. Zhao, Xiyue Zhang, 2018, Food research international.

Evaluation of the structure-activity relationship between allergenicity and spatial conformation of ovalbumin treated by pulsed electric field.

Songyi Lin, Na Sun, Yinli Li, 2022, Food chemistry.

Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

Songyi Lin, Yue Tang, Simin Zhang, 2021, Foods.

Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.

Songyi Lin, Dong Chen, Mengqi Li, 2019, Food chemistry.

In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions

Songyi Lin, Ming Du, Xianbing Xu, 2020 .

Fish skin gelatin-based emulsion as a delivery system to protect lipophilic bioactive compounds during in vitro and in vivo digestion: The case of benzyl isothiocyanate

Songyi Lin, Jiahui Yu, Liang Song, 2020 .

Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR.

Feng Chen, Songyi Lin, Shuailing Yang, 2016, Food chemistry.

Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System.

Songyi Lin, Yuzhu Chen, Haitao Wu, 2019, Journal of food science.

Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties

Songyi Lin, Dong Chen, Yue Zhao, 2021, Foods.

Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein

Songyi Lin, Yang Tian, Guangshun Jiang, 2023, Food Bioscience.

Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification.

Songyi Lin, Yifei Wang, Na Sun, 2018, International journal of biological macromolecules.

Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization.

B. Zhu, Songyi Lin, Chengrong Wen, 2020, Food chemistry.

Sea Cucumber Peptides Attenuated the Scopolamine-Induced Memory Impairment in Mice and Rats and the Underlying Mechanism.

Songyi Lin, Dongmei Li, Na Sun, 2021, Journal of agricultural and food chemistry.

Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinus koraiensis) peptide powder during storage.

Songyi Lin, Tiehua Zhang, Haiqing Ye, 2021, Journal of food biochemistry.

Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storage.

Songyi Lin, Lei Qin, Ke Wang, 2018, Food research international.

Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions.

Songyi Lin, Yifei Dong, Ke Wang, 2020, Food research international.

The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs).

Songyi Lin, Na Sun, Yifei Dong, 2019, Food chemistry.

Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates.

Songyi Lin, Haitao Wu, Na Sun, 2017, Food chemistry.

Water dynamics of Ser-His-Glu-Cys-Asn powder and effects of moisture absorption on its chemical properties.

Feng Chen, Songyi Lin, Shuailing Yang, 2017, Journal of the science of food and agriculture.

How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review

Songyi Lin, Na Sun, Qiaozhen Liu, 2022, Trends in Food Science & Technology.

Gastrointestinal fate of food allergens and its relationship with allergenicity.

Songyi Lin, Na Sun, Kexin Liu, 2022, Comprehensive reviews in food science and food safety.

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Silu Wang, Songyi Lin, Lei Qin, 2021, Foods.

Physicochemical and functional properties of egg white peptide powders under different storage conditions

F. Gao, Songyi Lin, Yali Yu, 2023, Journal of Food Science and Technology.

Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential.

Songyi Lin, Na Sun, Kexin Liu, 2022, Food research international.

Glutamine and methionine targeted pulsed electric field treatment for enhanced immune activity in pine nut Gln‐Trp‐Phe‐Met peptides

Songyi Lin, Liangzi Sun, Yiying Yang, 2020 .

Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal

Songyi Lin, Simin Zhang, Mingdi Zhang, 2019, Journal of Food Processing and Preservation.

Herring egg phosphopeptides as calcium carriers for improving calcium absorption and bone microarchitecture in vivo.

Penglin Zhang, Songyi Lin, Na Sun, 2020, Food & function.

Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins.

Songyi Lin, Mingdi Zhang, Yuan Jiang, 2018, Food research international.

Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure.

Zuoming Zhang, Feng Chen, Songyi Lin, 2017, Food chemistry.

Co-administration of Antarctic krill peptide EEEFDATR and calcium shows superior osteogenetic activity

Songyi Lin, Na Sun, Hui Yao, 2022, Food Bioscience.

Egg yolk phosphatidylcholine: Extraction, purification and its potential neuroprotective effect on PC12 cells

Songyi Lin, Na Sun, Xueqi Lu, 2019, Journal of Functional Foods.

Evaluation of sea cucumber peptides-assisted memory activity and acetylation modification in hippocampus of test mice based on scopolamine-induced experimental animal model of memory disorder

Songyi Lin, Rong Liang, Dongmei Li, 2020 .

Potential Mechanisms Mediating the Protective Effects of Tricholoma matsutake-Derived Peptides in Mitigating DSS-Induced Colitis.

Songyi Lin, Hanting Du, Dong Chen, 2021, Journal of agricultural and food chemistry.

Targeted regulation of hygroscopicity of soybean antioxidant pentapeptide powder by zinc ions binding to the moisture absorption sites.

Songyi Lin, Na Sun, Yong Li, 2018, Food chemistry.

Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders.

Songyi Lin, Liang Song, Dongmei Li, 2018, Food research international.

Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%)

F. Gao, Songyi Lin, Mingyuan Liu, 2021 .

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel.

Songyi Lin, Simin Zhang, Junbo Chu, 2023, Food chemistry.

Effect of self-assembling peptides on its antioxidant activity and the mechanism exploration

Songyi Lin, Y. Zhao, Simin Zhang, 2020 .

Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach

Songyi Lin, Rong Liang, Na Sun, 2020 .

Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase.

Songyi Lin, Yue Tang, Liu Dong, 2022, Food Chemistry.

Reducing the allergenicity of pea protein based on the enzyme action of alcalase.

Songyi Lin, Na Sun, Libo Qi, 2021, Food & function.

Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid.

Songyi Lin, Zhijie Bao, Yinli Li, 2023, Journal of agricultural and food chemistry.

Neuroprotective function of a novel hexapeptide QMDDQ from shrimp via activation of PKA/CREB/BNDF signaling pathway and its structure-activity relationship.

B. Zhu, Songyi Lin, Na Sun, 2020, Journal of agricultural and food chemistry.

Tryptophan targeted pulsed electric field treatment for enhanced immune activity in pine nut peptides.

Songyi Lin, Zhijie Bao, Liangzi Sun, 2020, Journal of food biochemistry.

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure-Activity Relationships.

Songyi Lin, Y. Zhao, Rong Liang, 2019, Journal of agricultural and food chemistry.

Tricholoma matsutake-Derived Peptides Show Gastroprotective Effects against Ethanol-Induced Acute Gastric Injury.

Songyi Lin, Q. Ge, Mengqi Li, 2021, Journal of agricultural and food chemistry.

Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS

Songyi Lin, Libo Qi, Pengfei Jiang, 2021, LWT.

Hypouricemia effects of corn silk flavonoids in a mouse model of potassium oxonated-induced hyperuricemia.

Songyi Lin, Zhijie Bao, Liyan Yuan, 2021, Journal of food biochemistry.

Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

Songyi Lin, Dong Chen, Na Sun, 2022 .

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.

Yangjie Tian, Songyi Lin, Zhijie Bao, 2021, Journal of the science of food and agriculture.

The regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal glutamine of shrimp antioxidant peptide QMDDQ based on MD simulation

Songyi Lin, Dongmei Li, Libo Qi, 2021 .

The mechanism of pulsed electric field)PEF(targeting location on the spatial conformation of pine nut peptide.

Songyi Lin, Y. Zhao, Rong Liang, 2020, Journal of theoretical biology.

Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology

Songyi Lin, Rong Liang, J. Xing, 2017 .

Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration

Songyi Lin, Rong Liang, Zeyu Liu, 2017 .

Effects on functional groups and zeta potential of SAP1

Songyi Lin, Rong Liang, Jia Wang, 2017, Journal of the science of food and agriculture.

Effect of pulsed electric field (PEF) on structures and antioxidant activity of soybean source peptides-SHCMN.

Songyi Lin, Yuan Yuan, Rong Liang, 2016, Food chemistry.

Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates.

Songyi Lin, Dongmei Li, Na Sun, 2017, Food & function.

Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging.

Songyi Lin, Meng Li, Yue Tang, 2021, Langmuir : the ACS journal of surfaces and colloids.

In vitro digestion profile and calcium absorption studies of a sea cucumber ovum derived heptapeptide-calcium complex.

B. Zhu, Songyi Lin, Liang Song, 2018, Food & function.

Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour.

Songyi Lin, Yue Zhao, Na Sun, 2017, Food research international.

Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

Songyi Lin, Jingbo Liu, Rong Liang, 2017 .

Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs

Chen Li, Songyi Lin, Zhijie Bao, 2020 .

Effect of partial substitution of sodium salt on the quality of salted quail eggs.

Songyi Lin, Zhijie Bao, Yang Tian, 2021, Journal of food biochemistry.

C-Terminal Modification on the Immunomodulatory Activity, Antioxidant Activity, and Structure–Activity Relationship of Pulsed Electric Field (PEF)-Treated Pine Nut Peptide

Songyi Lin, Liu Dong, Zhijie Bao, 2022, Foods.

Use of a combination of the MD simulations and NMR spectroscopy to determine the regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal histidine of VNAVLH.

Songyi Lin, Liu Dong, Simin Zhang, 2020, Food chemistry.

A new dual-peptide strategy for enhancing antioxidant activity and exploring the enhancement mechanism.

Songyi Lin, Na Sun, Simin Zhang, 2019, Food & function.

Egg yolk phospholipids reverse scopolamine–induced spatial memory deficits in mice by attenuating cholinergic damage

Penglin Zhang, Songyi Lin, Na Sun, 2020 .

Prevention and potential repair of colitis: Beneficial effects and regulatory mechanisms of food-derived anti-inflammatory peptides.

Songyi Lin, Na Sun, Renzhi Lv, 2023, Critical reviews in food science and nutrition.

In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure.

Feng Chen, Songyi Lin, Haiqing Ye, 2017, Journal of the science of food and agriculture.

Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp ( Penaeus vannamei) proteins in BALB/c mice

Songyi Lin, Na Sun, Kexin Liu, 2023, Food Science and Human Wellness.

Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

Songyi Lin, Hanting Du, Mengqi Li, 2021, Foods.

Effect of different amino acid composition on hygroscopicity of two antioxidant pentapeptide powders from soybean protein by DVS and LF-NMR

Songyi Lin, Peiyu Xue, Sheng Cheng, 2017, Journal of Food Measurement and Characterization.

Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation

Songyi Lin, Na Sun, Libo Qi, 2023, Food Science and Human Wellness.

Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes.

Songyi Lin, Na Sun, Kexin Liu, 2023, Journal of agricultural and food chemistry.

Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes.

Songyi Lin, Na Sun, Keyan Sun, 2022, Food chemistry.

Mechanism of Targeted Regulation of Ovalbumin Epitopes by Pulsed Electric Field-Assisted Alcalase Treatment.

Songyi Lin, Na Sun, Yinli Li, 2023, Journal of agricultural and food chemistry.

Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis

Songyi Lin, Xizhu Wang, Tiecheng Ma, 2023, Food Bioscience.

Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying.

Silu Wang, Songyi Lin, Dong Chen, 2023, Food chemistry.

Structure-activity relationship and pathway of antioxidant shrimp peptides in a PC12 cell model

B. Zhu, Songyi Lin, Jing-ru Zheng, 2020 .

Sea Cucumber-Derived Peptide Attenuates Scopolamine-Induced Cognitive Impairment by Preventing Hippocampal Cholinergic Dysfunction and Neuronal Cell Death.

Songyi Lin, Na Sun, Yue Zhao, 2022, Journal of agricultural and food chemistry.

AGLPM and QMDDQ peptides exert a synergistic action on memory improvement against scopolamine-induced amnesiac mice.

B. Zhu, Songyi Lin, Dongmei Li, 2020, Food & Function.

Sea cucumber peptides protect against memory impairment by regulating dopamine/serotonin metabolization and synapse plasticity of mice hippocampus

Songyi Lin, Dong Chen, Renzhi Lv, 2023, Journal of Functional Foods.

Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation

Songyi Lin, Liu Dong, Zhijie Bao, 2022, Innovative Food Science & Emerging Technologies.

Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.

Songyi Lin, Na Sun, Zhijie Bao, 2022, Journal of the science of food and agriculture.

Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition.

Songyi Lin, Yue Zhao, Chengrong Wen, 2017, Food chemistry.

Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage

Songyi Lin, Na Sun, Yifei Dong, 2023, Food Bioscience.

The potential mechanisms of skin wound healing mediated by tetrapeptides from sea cucumber

Songyi Lin, Na Sun, Simin Zhang, 2023, Food Bioscience.

Polyoxometalate-antioxidant peptide assembly materials with NIR-triggered photothermal behaviour and enhanced antibacterial activity.

Lixin Wu, Songyi Lin, Yue Tang, 2019, Soft matter.

Explore the mechanism of pulsed electric field technology on improving the antioxidant activity of Leu-Tyr-Gly-Ala-Leu-Gly-Leu

Songyi Lin, Zhijie Bao, Liangzi Sun, 2022, Food Bioscience.

Corn Silk Flavonoids Ameliorate Hyperuricemia via PI3K/AKT/NF-κB Pathway.

Songyi Lin, Xizhu Wang, Liu Dong, 2023, Journal of agricultural and food chemistry.

Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage

Songyi Lin, Yang Tian, Zhijie Bao, 2023, Foods.

Construction of benzyl isothiocyanate-loaded fish skin gelatin-luteolin compound emulsion delivery system, and its digestion and absorption characteristics.

Songyi Lin, Yue Tang, Wenwen Liu, 2022, Journal of the science of food and agriculture.