Artículos con órdenes de acceso público - Dong Uk AhnMás información
Disponibles en algún lugar: 26
Lipid oxidation and its implications to meat quality and human health
X Huang, DU Ahn
Food science and biotechnology 28 (5), 1275-1285, 2019
Órdenes: National Natural Science Foundation of China
The incidence of muscle abnormalities in broiler breast meat–a review
X Huang, DU Ahn
Korean journal for food science of animal resources 38 (5), 835, 2018
Órdenes: National Natural Science Foundation of China
Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products
X Li, M Ma, DU Ahn, X Huang
International journal of biological macromolecules 123, 477-484, 2019
Órdenes: National Natural Science Foundation of China
How can the value and use of egg yolk be increased?
X Huang, DU Ahn
Journal of food science 84 (2), 205-212, 2019
Órdenes: National Natural Science Foundation of China
An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification
S Ji, DU Ahn, Y Zhao, K Li, S Li, X Huang
Food Chemistry 315, 126207, 2020
Órdenes: National Natural Science Foundation of China
Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane
X Li, Z Cai, DU Ahn, X Huang
Colloids and Surfaces B: Biointerfaces 183, 110449, 2019
Órdenes: National Natural Science Foundation of China
Separation and identification of highly efficient antioxidant peptides from eggshell membrane
QC Zhao, JY Zhao, DU Ahn, YG Jin, X Huang
Antioxidants 8 (10), 495, 2019
Órdenes: National Natural Science Foundation of China
Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells
Y Jie, X Li, Z Cai, M Ma, Y Jin, DU Ahn, X Huang
International journal of biological macromolecules 118, 1848-1854, 2018
Órdenes: National Natural Science Foundation of China
Effective preparation method of phosphopeptides from phosvitin and the analysis of peptide profiles using tandem mass spectrometry
X Huang, SH Moon, J Lee, H Paik, EJ Lee, B Min, DU Ahn
Journal of agricultural and food chemistry 67 (51), 14086-14101, 2019
Órdenes: US Department of Agriculture, National Natural Science Foundation of China
Phosvitin phosphopeptides produced by pressurized hea-trypsin hydrolysis promote the differentiation and mineralization of MC3T3-E1 cells via the OPG/RANKL signaling pathways
M Zhao, S Li, DU Ahn, X Huang
Poultry science 100 (2), 527-536, 2021
Órdenes: National Natural Science Foundation of China
Effects of phosvitin phosphopeptide-Ca complex prepared by efficient enzymatic hydrolysis on calcium absorption and bone deposition of mice
M Zhao, DU Ahn, S Li, W Liu, S Yi, X Huang
Food Science and Human Wellness 11 (6), 1631-1640, 2022
Órdenes: National Natural Science Foundation of China
Long term egg yolk consumption alters lipid metabolism and attenuates hyperlipidemia in mice fed a high‐fat diet based on lipidomics analysis
Z Yu, N Wang, DU Ahn, M Ma
European journal of lipid science and technology 121 (8), 1800496, 2019
Órdenes: National Natural Science Foundation of China
Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers
Z Li, X Li, Z Cai, G Jin, DU Ahn, X Huang
Poultry Science 101 (10), 102053, 2022
Órdenes: National Natural Science Foundation of China
Advances in preparation and bioactivity of phosvitin phosphopeptides
W Liu, M Zhao, S Li, DU Ahn, N Chen, X Huang
Journal of Future Foods 2 (3), 213-222, 2022
Órdenes: National Natural Science Foundation of China
The effectiveness of polypeptides from phosvitin and eggshell membrane in enhancing the bioavailability of eggshell powder calcium and its accumulation in bones
W Liu, C Tang, Z Cai, Y Jin, DU Ahn, X Huang
Food Bioscience 51, 102257, 2023
Órdenes: National Natural Science Foundation of China
Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H2O2-Induced Oxidative Stress in Human Chondrocytes
L Zhu, M Ma, DU Ahn, V Guyonnet, L Wang, Y Zheng, Q He, H Xiong, ...
Antioxidants 11 (12), 2428, 2022
Órdenes: National Natural Science Foundation of China
Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2 …
JE Lee, JH Lee, B Min, KT Kim, DU Ahn, HD Paik
Journal of Functional Foods 98, 105264, 2022
Órdenes: US Department of Agriculture
Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation
M Xia, C Liu, DU Ahn, X Huang, Y Jin, Z Cai
Food Hydrocolloids 140, 108618, 2023
Órdenes: National Natural Science Foundation of China
Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins
DU Ahn, X Huang
Iowa State University Animal Industry Report 17 (1), 2021
Órdenes: National Natural Science Foundation of China
The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment …
JE Lee, BJ An, C Jo, B Min, HD Paik, DU Ahn
Poultry Science 102 (7), 102680, 2023
Órdenes: US Department of Agriculture
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