Juan Dong

发表

Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham.

Jingyun Wang, M. Guo, Qingling Wang, 2021, Food research international.

Cloning, expression and structural stability of a cold-adapted β-galactosidase from Rahnella sp. R3.

Zhengyu Jin, Wei Zhao, Ruijin Yang, 2015, Protein expression and purification.

Impact of NSLAB on Kazakh cheese flavor.

Shan Li, Qingling Wang, Juan Dong, 2021, Food research international.

Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies

Qingling Wang, Juan Dong, Shiling Lu, 2022, Food Hydrocolloids.

A novel extracellular cold-active esterase of Pseudomonas sp. TB11 from glacier No.1: Differential induction, purification and characterisation

Wei Zhao, Ruijin Yang, Juan Dong, 2015 .

Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability

Qingling Wang, Juan Dong, Yuanyuan Zhong, 2022, Foods.

Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage.

Qingling Wang, Juan Dong, Shiling Lu, 2021, Food chemistry.

Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein

Qingling Wang, Juan Dong, Shiling Lu, 2021 .

Preparation, characterization, and molecular modeling of sesamol/β-cyclodextrin derivatives inclusion complexes

Qingling Wang, Juan Dong, Shiling Lu, 2021 .

Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome

Shan Li, Qingling Wang, Juan Dong, 2021, LWT.

Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking.

Wenhang Wang, Juan Dong, Wei Qu, 2022, Food chemistry.

Inclusion complexes of tea polyphenols with HP-β-cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity.

Wei Zhao, Qingling Wang, Juan Dong, 2020, Journal of food science.

Preparation and Characterisation of Polyphenol-HP-β-Cyclodextrin Inclusion Complex that Protects Lamb Tripe Protein against Oxidation

Wei Zhao, Juan Dong, Fei Liu, 2019, Molecules.

Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation.

Xinrong Zhu, Qingling Wang, Juan Dong, 2023, Food microbiology.

Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties

Qingling Wang, Juan Dong, Shiling Lu, 2023, Food Bioscience.

Characterization of a cold‐adapted esterase and mutants from a psychotolerant Pseudomonas sp. strain

Wei Zhao, Ruijin Yang, Juan Dong, 2017, Biotechnology and applied biochemistry.

Effect of Dense Phase Carbon Dioxide on Inactivation of Polyphenol Oxidase and Peroxidase in Hami Melon Juice

Juan Dong, Xiaoji Zheng, Lijuan Song, 2013 .

Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS.

Qingling Wang, Juan Dong, Shiling Lu, 2022, Food chemistry.

Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe

Wei Zhao, Qingqing Yan, Juan Dong, 2020 .

Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

Yuan-Fei Wang, Jingyun Wang, Qingling Wang, 2021 .

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Jingyun Wang, Qingling Wang, Juan Dong, 2022, Foods.

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

Qingling Wang, Juan Dong, Shiling Lu, 2023, Food Science and Technology.

Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage

Qingling Wang, Juan Dong, Shiling Lu, 2021 .

Detection of internal qualities of hami melons using hyperspectral imaging technology based on variable selection algorithms

Ruoyu Zhang, Ma Benxue, Sun Jingtao, 2017 .

Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy

Xuewei Shi, Juan Dong, Wenxia Wang, 2021 .

Revealing the Sequence Characteristics and Molecular Mechanisms of ACE Inhibitory Peptides by Comprehensive Characterization of 160,000 Tetrapeptides

Juan Dong, Q. Shen, Yinghui Feng, 2023, Foods.

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Qingling Wang, Juan Dong, Shiling Lu, 2019, Journal of Food Processing and Preservation.

Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus.

Siyi Pan, Ruijin Yang, Juan Dong, 2016, Food chemistry.

Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments

Wenxia Wu, Wei Zhao, Juan Dong, 2022, Foods.