Sha Xiao-Mei相关文献与解析，生知库 | 链接生命科学的每一步

Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor

GC-IMS与Nano-LC/HRMS联用揭示了过热蒸汽糖基化修饰改善牡蛎肽风味的机制

期刊:Foods

影响因子:5.1

doi:10.3390/foods15020236

Wang, Li-Hong; Zhang, Jun-Wei; Tu, Zong-Cai; Sha, Xiao-Mei; Huang, Yong-Yan; Hu, Zi-Zi

多发性硬化症

发表日期：2026

文献求助收藏

Comparative analysis of antioxidant activity and accelerated collagen expression of human skin fibroblasts with gelatin hydrolysates from different sources

比较不同来源的明胶水解物对人皮肤成纤维细胞的抗氧化活性和胶原蛋白表达加速作用

期刊:Food Chemistry-X

影响因子:8.2

doi:10.1016/j.fochx.2025.102850

Peng, Chun-Yan; Chen, An-Nie; Hu, Zi-Zi; Hu, Ming-Ming; Wang, Hai-Tao; Liu, Hai-Bin; Cheng, Jie; Xiong, Zi-Yi; Shi, Ye; Pan, Yi; Sha, Xiao-Mei; Tu, Zong-Cai

Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin.

不同类型酸预处理对猪皮明胶凝胶性能和鉴别特征的影响

期刊:Food Chemistry-X

影响因子:8.2

doi:10.1016/j.fochx.2025.102211

Yang Zi-Xuan, Sha Xiao-Mei, Wang Hui, Fang Ting, Shu Sheng, Tu Zong-Cai

发表日期：2025

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Stability and iron affinity of Donkey-hide gelatin hydrolysates: Implications for improving iron bioavailability and gut microbiota modulation

驴皮明胶水解物的稳定性和铁亲和力：对提高铁生物利用度和调节肠道菌群的意义

期刊:npj Science of Food

影响因子:7.8

doi:10.1038/s41538-025-00617-2

Lin, Hao-Bin; Peng, Chun-Yan; Wang, Hui; Sun, Yang-En; Duan, Xiao-Bo; Liu, Hai-Bin; Lin, Xin-Yi; Yang, Le-Ying; Tu, Zong-Cai; Sha, Xiao-Mei

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

γ-聚谷氨酸改性鱼明胶乳液凝胶的流变学、理化性质和微观结构

期刊:Frontiers in Nutrition

影响因子:5.1

doi:10.3389/fnut.2024.1343394

Xie, Huan; Sha, Xiao-Mei; Yuan, Ping; Li, Jia-Le; Hu, Zi-Zi; Tu, Zong-Cai

发表日期：2024

文献求助收藏

Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film

超声波处理可调节明胶乳液的性质，从而获得高质量的明胶膜。

期刊:Food Chemistry-X

影响因子:8.2

doi:10.1016/j.fochx.2023.100673

Li, Xin; Sha, Xiao-Mei; Yang, Hong-Shun; Ren, Zhong-Yang; Tu, Zong-Cai

发表日期：2023

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Improving foaming properties of fish gelatin by neutral protease and gum arabic

利用中性蛋白酶和阿拉伯胶改善鱼明胶的起泡性能

Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan

精制和半精制κ-卡拉胶增强鱼明胶的凝胶性能

Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor

GC-IMS与Nano-LC/HRMS联用揭示了过热蒸汽糖基化修饰改善牡蛎肽风味的机制

Comparative analysis of antioxidant activity and accelerated collagen expression of human skin fibroblasts with gelatin hydrolysates from different sources

比较不同来源的明胶水解物对人皮肤成纤维细胞的抗氧化活性和胶原蛋白表达加速作用

Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin.

不同类型酸预处理对猪皮明胶凝胶性能和鉴别特征的影响

Stability and iron affinity of Donkey-hide gelatin hydrolysates: Implications for improving iron bioavailability and gut microbiota modulation

驴皮明胶水解物的稳定性和铁亲和力：对提高铁生物利用度和调节肠道菌群的意义

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

γ-聚谷氨酸改性鱼明胶乳液凝胶的流变学、理化性质和微观结构

Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film

超声波处理可调节明胶乳液的性质，从而获得高质量的明胶膜。