Danjun Guo
Wuhan, 430023, China
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 21 publications
Morphological Characterization, Interaction Mechanisms, and Functional Properties of a Non-Covalent Whey Protein Isolate-Ellagic Acid Complex.
Journal: Foods (Basel, Switzerland)
Published: June 20, 2026
A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress.
Journal: Journal of food science
Published: October 31, 2025
Corn-derived peptide LQQQLL alleviates skeletal muscle attenuation by mTOR signaling pathway and intestinal microbiota.
Journal: Food research international (Ottawa, Ont.)
Published: March 02, 2025
Effect and Mechanism of Whey Protein Isolate-Epigallocatechin Gallate Non-Covalent Complex on Skeletal Muscle Attenuation in Aging Mice.
Journal: Journal of food science
Published: January 23, 2025
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking.
Journal: Journal of food science
Published: December 31, 2024
Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment.
Journal: Foods (Basel, Switzerland)
Published: September 05, 2024
Exploration of binding mechanism of whey protein isolate and proanthocyanidin: Spectroscopic analysis and molecular dynamics simulation.
Journal: Food research international (Ottawa, Ont.)
Published: July 13, 2024
Effect of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat.
Journal: Foods (Basel, Switzerland)
Published: November 13, 2023
Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks.
Journal: Journal of food science
Published: November 08, 2023
Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat.
Journal: Journal of the science of food and agriculture
Published: October 13, 2023
Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat.
Journal: Foods (Basel, Switzerland)
Published: August 09, 2023
Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion.
Journal: Molecules (Basel, Switzerland)
Published: August 18, 2022
Last Updated: 09/26/2026