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Yingxin Wei on Muck Rack

Yingxin Wei

As seen in: Wiley Online Library, Royal Society of Chemistry
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Articles

Effect of Three Drying Techniques on the Structure and Oxidative Stability of Egg Yolk Phospholipid Peptide-Dihydromyricetin Composite Powders

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By Yingxin Wei, Wenhui Feng, Jinping Zhang
| Wiley Online Library Verified
1 Introduction Polyphenols, a class of naturally occurring bioactive compounds prevalent in plants, are known for their antioxidant, anti-inflammatory, and metabolic regulatory properties (Wang et al. 2022). In functional foods and therapeutic applications, polyphenol-based products have shown significant efficacy and are commonly employed in the development of anti-cancer drugs (Yang et al. 2024), anti-aging formulations (Zhuang et al.
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Preparation of Cell-Cultured Fish Fat via Adipogenic Transdifferentiation of Larimichthys crocea Muscle Satellite Cells

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By Yingxin Wei, Hongwei Zheng, Lu Yang, Hongying Liu
| dx.doi.org
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Characterization of simplified nonapeptides with broad-spectrum antimicrobial activities as potential food preservatives, and their antibacterial mechanism

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By Zhanyi Yang, Yingxin Wei, Wanpeng Wu, Licong Zhang
| Royal Society of Chemistry Verified
Characterization of simplified nonapeptides with broad-spectrum antimicrobial activities as potential food preservatives, and their antibacterial mechanism† Zhanyi Yang, a Yingxin Wei,a Wanpeng Wu,a Licong Zhang,a Jiajun Wanga and Anshan Shan *a Abstract Antimicrobial peptides (AMPs) have attracted attention in the field of food preservatives due to their favorable biosafety and potential antimicrobial activity.
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