| Novel peptides derived from egg white protein inhibiting alpha-glucosidase Z Yu, Y Yin, W Zhao, Y Yu, B Liu, J Liu, F Chen Food Chemistry 129 (4), 1376-1382, 2011 | 242 | 2011 |
| Transport of egg white ACE-inhibitory peptide, Gln-Ile-Gly-Leu-Phe, in human intestinal Caco-2 cell monolayers with cytoprotective effect L Ding, Y Zhang, Y Jiang, L Wang, B Liu, J Liu Journal of Agricultural and Food Chemistry 62 (14), 3177-3182, 2014 | 125 | 2014 |
| Primary and secondary structure of novel ACE-inhibitory peptides from egg white protein Z Yu, B Liu, W Zhao, Y Yin, J Liu, F Chen Food Chemistry 133 (2), 315-322, 2012 | 120 | 2012 |
| Ionic strength sensing in living cells B Liu, B Poolman, AJ Boersma ACS chemical biology 12 (10), 2510-2514, 2017 | 92 | 2017 |
| Egg white peptides ameliorate dextran sulfate sodium-induced acute colitis symptoms by inhibiting the production of pro-inflammatory cytokines and modulation of gut microbiota … H Ge, Z Cai, J Chai, J Liu, B Liu, Y Yu, J Liu, T Zhang Food Chemistry 360, 129981, 2021 | 88 | 2021 |
| A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides Z Du, J Liu, T Zhang, Y Yu, Y Zhang, J Zhai, H Huang, S Wei, L Ding, ... Food chemistry 286, 530-536, 2019 | 75 | 2019 |
| Design and properties of genetically encoded probes for sensing macromolecular crowding B Liu, C Åberg, FJ van Eerden, SJ Marrink, B Poolman, AJ Boersma Biophysical journal 112 (9), 1929-1939, 2017 | 72 | 2017 |
| Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism X Liu, Q Yang, M Yang, Z Du, C Wei, T Zhang, B Liu, J Liu Ultrasonics Sonochemistry 73, 105477, 2021 | 62 | 2021 |
| Characterization of ACE‐inhibitory peptide associated with antioxidant and anticoagulation properties Z Yu, Y Yin, W Zhao, F Wang, Y Yu, B Liu, J Liu, F Chen Journal of Food Science 76 (8), C1149-C1155, 2011 | 53 | 2011 |
| Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H2O2‐induced cell damage B Zhang, H Wang, Y Wang, Y Yu, J Liu, B Liu, T Zhang International journal of food science & technology 54 (6), 2219-2227, 2019 | 44 | 2019 |
| Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior K Chang, J Liu, W Jiang, R Zhang, T Zhang, B Liu Food research international 136, 109311, 2020 | 41 | 2020 |
| Influence of fluorescent protein maturation on FRET measurements in living cells B Liu, SN Mavrova, J van den Berg, SK Kristensen, L Mantovanelli, ... ACS sensors 3 (9), 1735-1742, 2018 | 38 | 2018 |
| Fabrication of N-acetyl-L-cysteine and L-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds Z Du, J Liu, J Zhai, H Huang, S Wei, T Zhang, L Ding, B Liu Food hydrocolloids 96, 377-384, 2019 | 34 | 2019 |
| Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion Q Yang, Y Wang, M Yang, X Liu, S Lyu, B Liu, J Liu, T Zhang Food Chemistry 373, 131331, 2022 | 33 | 2022 |
| l-Arginine/l-lysine functionalized chitosan–casein core–shell and pH-responsive nanoparticles: Fabrication, characterization and bioavailability enhancement of hydrophobic and … Z Du, J Liu, H Zhang, Y Chen, X Wu, Y Zhang, X Li, T Zhang, H Xiao, B Liu Food & function 11 (5), 4638-4647, 2020 | 32 | 2020 |
| Bifunctional peptides with antioxidant and angiotensin‐converting enzyme inhibitory activity in vitro from egg white hydrolysates B Zhang, J Liu, C Liu, B Liu, Y Yu, T Zhang Journal of Food Biochemistry 44 (9), e13347, 2020 | 29 | 2020 |
| Structural characteristics and foaming properties of ovalbumin-caffeic acid complex K Chang, J Liu, W Jiang, Y Fan, B Nan, S Ma, Y Zhang, B Liu, T Zhang Lwt 146, 111383, 2021 | 28 | 2021 |
| Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility M Yang, J Liu, X Yang, S Li, C Li, B Liu, S Ma, X Liu, Z Du, T Zhang, Y Yu Food Chemistry 349, 129096, 2021 | 25 | 2021 |
| Effect of the chemical refining process on composition and oxidative stability of evening primrose oil F Pan, Y Li, X Luo, X Wang, C Wang, B Wen, X Guan, Y Xu, B Liu Journal of Food Processing and Preservation 44 (10), e14800, 2020 | 25 | 2020 |
| Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein X Liu, J Liu, W Zhang, S Han, T Zhang, B Liu Lwt 111, 846-852, 2019 | 25 | 2019 |
Poolman BHoogleraar Biochemie, Universiteit van GroningenVerified email at rug.nl
