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Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
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Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

Yang, Juan ; Bai, Weidong ; Zeng, Xiaofang ; Cui, Chun

Trends in Food Science & Technology, 2019-09, Vol.91, p.339-346 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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Far-forward neutrinos at the Large Hadron Collider
Far-forward neutrinos at the Large Hadron Collider
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Far-forward neutrinos at the Large Hadron Collider

Bai, Weidong ; Diwan, Milind ; Garzelli, Maria Vittoria ; Jeong, Yu Seon ; Reno, Mary Hall

The journal of high energy physics, 2020-06, Vol.2020 (6), p.1-38, Article 32 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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Prompt neutrinos and intrinsic charm at SHiP
Prompt neutrinos and intrinsic charm at SHiP
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Prompt neutrinos and intrinsic charm at SHiP

Bai, Weidong ; Reno, Mary Hall

The journal of high energy physics, 2019-02, Vol.2019 (2), p.1-40, Article 77 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
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Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion

Tu, Juncai ; Adhikari, Benu ; Brennan, Margaret Anne ; Cheng, Ping ; Bai, Weidong ; Brennan, Charles Stephen

Food hydrocolloids, 2023-05, Vol.139, p.108504, Article 108504 [Periódico revisado por pares]

Elsevier Ltd

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5
Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
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Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

Xie, Huan ; Wei, Xianling ; Liu, Xiaoyan ; Bai, Weidong ; Zeng, Xiaofang

Ultrasonics sonochemistry, 2023-05, Vol.95, p.106367-106367, Article 106367 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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Parton distribution function uncertainties in theoretical predictions for far-forward tau neutrinos at the Large Hadron Collider
Parton distribution function uncertainties in theoretical predictions for far-forward tau neutrinos at the Large Hadron Collider
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Parton distribution function uncertainties in theoretical predictions for far-forward tau neutrinos at the Large Hadron Collider

Bai, Weidong ; Diwan, Milind ; Garzelli, Maria Vittoria ; Jeong, Yu Seon ; Kumar, Karan ; Reno, Mary Hall

The journal of high energy physics, 2022-06, Vol.2022 (6), p.148-59, Article 148 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Forward production of prompt neutrinos from charm in the atmosphere and at high energy colliders
Forward production of prompt neutrinos from charm in the atmosphere and at high energy colliders
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Forward production of prompt neutrinos from charm in the atmosphere and at high energy colliders

Bai, Weidong ; Diwan, Milind ; Garzelli, Maria Vittoria ; Jeong, Yu Seon ; Kumar, Karan ; Reno, Mary Hall

The journal of high energy physics, 2023-10, Vol.2023 (10), p.142-28, Article 142 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu
Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu
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Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu

Liang, Jinglong ; Deng, Lichuan ; Li, Zhipu ; Fei, Yongtao ; Bai, Weidong ; Zhao, Wenhong ; He, Songgui ; Cao, Rongbing

Frontiers in microbiology, 2024-06, Vol.15, p.1390899 [Periódico revisado por pares]

Frontiers Media S.A

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9
Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis
Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis
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Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

Chen, Qi ; Xu, Yan ; Dong, Hao ; Bai, Weidong ; Zeng, Xiaofang

Food Chemistry: X, 2024-06, Vol.22, p.101404-101404, Article 101404 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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10
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
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Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes

Liu, Jiayue ; Mai, Ruijie ; Liu, Pingru ; Guo, Siqi ; Yang, Juan ; Bai, Weidong

Foods, 2023-08, Vol.12 (16), p.3020 [Periódico revisado por pares]

Basel: MDPI AG

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