Hailin Yin

Yin, H., Yang, N., Ahmed, I., Song, F., Gu, Q., Xu, T., Lv, L. and Yang, Q. (2026), Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins. J Sci Food Agric. https://doi.org/10.1002/jsfa.70762 CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request.

CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. DATA AVAILABILITY STATEMENT Data sharing not applicable to this article as no datasets were generated or analysed during the current study. REFERENCES 1, , and , A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chem 369:130874 (2022). 2, , and , Benefits and risks of fish consumption: part I.

Identification and efficacy of anti-allergic peptides from phycocyanin hydrolysate Phycocyanin (PC) is a protein that possesses a multitude of bioactive components with nutritional and pharmaceutical properties. This study used continuous chromatographic techniques such as ultrafiltration centrifugation, Superdex TM Increase 10/300 GL gel filtration chromatography, Liquid chromatography-tandem mass spectrometry (LC/MS/MS), and Reverse-phase high-performance liquid chromatography (RP-HPLC).