Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion by Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

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Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers by Xiang Li, Heqi Yang, Xiaohui Yu, Ying Tuo, Hui Zhou, Yidi Cai, Long Wu

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Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice by Lin Wang, Yidi Cai, Peeraphat Prempree, Rili Hao, Dahai Jiang, Loraine Bainto-Ancheta, Yukiharu Ogawa

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Development of Chitosan-Seaweed Nanocellulose Enhanced Alginate Packaging Film for the Refrigerated Preservation of the Litopenaeus vannamei by Xiaohui YU, Yifan PANG, Mengyang WANG, Xin ZHOU, Yidi CAI, Xiang LI, Hui ZHOU, Long WU

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Structure-Activity Analysis and Microcapsule Stabilization of the Antioxidant Peptides from Tilapia Skin by Chunxiao MI, Lu YANG, Heqi YANG, Yue LIU, Xiaohui YU, Zibo HU, Yidi CAI, Xiang LI, Hui ZHOU, Long WU

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Antimicrobial Peptides in Marine Animals and Their Application in Food Preservation by Ju CHEN, Wanting ZHU, Xingyuan HU, Deming GONG, Xiang LI, Yidi CAI, Dandan REN, Yunhai HE, Long WU, Qiukuan WANG, Hui ZHOU

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