Co-oxidation behavior between lipid and protein in muscle food: a review by Yuanbo Hu, Wei Cui, Hui Zhou, Zhaoming Wang, Baocai Xu

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Effect of titin phosphorylation on degradation of titin from skeletal muscles by Ying Wang, Xin Li, Dequan Zhang, Zheng Li, Baocai Xu, Jie Zhu

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Lipopeptide Biosurfactants from Bacillus spp.: Types, Production, Biological Activities, and Applications in Food by Nawazish Ali, Zhengjun Pang, Fenghuan Wang, Baocai Xu, Hesham R. El-Seedi

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Adsorption Characteristics of Organic Pollutants on Montmorillonites Modified by Quaternary Ammonium Surfactants with Organic Counterions by Runyu Cao, Bowen Guan, Siqi Hu, Xinru Jia, Hongqin Liu, Baocai Xu

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Application of Antifreeze Substances in Food Cryopreservation by Mengxia Wu, Qin Xu, Han Ding, Dumin Zhao, Ying Wang, Baocai Xu

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CircZBTB44 promotes renal carcinoma progression by stabilizing HK3 mRNA structure by Tushuai Li, Yue Gu, Baocai Xu, Kamil Kuca, Jie Zhang, Wenda Wu

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Exploration of the Evolution of Flavor Profiles in Ham Sausage during Storage Based on GC-MS, Electronic Nose and Electronic Tongue by Guangbin XIN, Yujuan XU, Cong LI, Zhaoming WANG, Hui ZHOU, Baocai XU

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Long intergenic non-coding RNA 1939 eliminates proliferation and migration of human renal cell carcinoma (RCC) cells by down-regulation of miR-154 by Rongyuan Zhang, Weijie Zhang, Baocai Xu, Chuan Lv, Jianquan Hou, Guangbo Zhang

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Stability and transepithelial transport of oligopeptide (KRQKYD) with hepatocyte-protective activity from Jinhua ham in human intestinal Caco-2 monolayer cells by Wen Nie, Feiran Xu, Kai Zhou, Jieying Deng, Ying Wang, Baocai Xu

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Correction: CircZBTB44 promotes renal carcinoma progression by stabilizing HK3 mRNA structure by Tushuai Li, Yue Gu, Baocai Xu, Kamil Kuca, Jie Zhang, Wenda Wu

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The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup by Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun

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Analysis of Meat Quality Characteristics and Metabolic Differences in Five Breeds of Black Pigs Based on Physicochemical Properties and Metabolomics by Jiacheng LI, Haoyue LIU, Cong LI, Hui ZHOU, Xianyan LIAO, Baocai XU, Li ZHANG

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Effect of Space Voltage Electrostatic Field Combined with Low-temperature Storage on Quality of Prepared Beef Steak by Mingzhu WANG, Yong XIE, Lijun TAN, Cong LI, Xianyan LIAO, Junyi HUANG, Baocai XU

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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

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Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles by Sam Al-Dalali, Zhigui He, Miying Du, Hui Sun, Dong Zhao, Cong Li, Peijun Li, Baocai Xu

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Green Synthesis of Decaglycerol Laurates by Lipase-Catalyzed Transesterification of Methyl Laurate with Decaglycerol by Wenyue Wang, Changyao Liu, Guiju Zhang, Fan Yang, Xiaoyan Wang, Fangli Chen, Feifei Zhao, Shengnan Wang, Baocai Xu

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