Peng Deng
State Key Laboratory Of Food Science And Resources
Wuxi, China
Wuxi, China
Last Updated: 09/26/2026
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Found 21 publications
Enhancing the Quality of Fish Maw Chicken Soup Through Direct Steam Injection: A Comparative Study of Processing Conditions and Product Characteristics.
Journal: Journal of food science
Published: April 23, 2026
PDZD8 overexpression alleviates early brain injury via regulating MERCs integrity after experimental subarachnoid hemorrhage.
Journal: Journal of neuroinflammation
Published: March 03, 2026
Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals.
Journal: Current research in food science
Published: February 23, 2026
Effects of enzymatic hydrolysis, ball milling, and extrusion on the physical and functional properties of dietary fibers from sweet potatoes.
Journal: Food research international (Ottawa, Ont.)
Published: November 05, 2024
Facilely Promoting the Concentration of Baicalin in Polylactic Acid Fiber for UV Shielding and Antibacterial Functions: A Customized and Sustainable Approach.
Journal: Materials (Basel, Switzerland)
Published: July 02, 2024
Investigation on synergistic inhibition of protein-bound heterocyclic amines in sarcoplasmic and myofibrillar model systems by amino acid combinations.
Journal: Food chemistry
Published: May 01, 2024
Long-working-distance high-collection-efficiency three-photon microscopy for in vivo long-term imaging of zebrafish and organoids.
Journal: iScience
Published: February 05, 2024
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations.
Journal: Food research international (Ottawa, Ont.)
Published: October 27, 2023
Endoscopic endonasal transsphenoidal surgery for unusual sellar lesions: eight cases and review of the literature.
Journal: Frontiers in neurology
Published: October 08, 2023
Last Updated: 09/26/2026