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1

Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation

by Wang, Ronghan, Wang, Jing Jing, Guo, Xiaobing, Li, Yufeng, Wu, Yi, Liu, Haiquan, Zhao, Yong
Published in LWT (2022)
Subjects: “...Food Science...”

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2

Krill Protein Fortified Extrudates: A Pilot Study

by Fleeharty, Avery S
Published 2023
Subjects: “...Protein...”

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3

Multi-stage countercurrent process for extracting protein from Antarctic Krill (Euphausia superba)

by Qi, Xiangming, Liao, E., Zhao, Kuo, Regenstein, Joe Mac, Mao, Xiangzhao
Published in Journal of Food Science and Technology (2018)
Subjects: “...Food Science...”

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4

Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products

by Romo, Claudio, Anderson, Christopher
Published in Journal of Food Science (1979)
Subjects: “...Food science...”

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5

Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin

by Li, Yufeng, Peng, Zhiyun, Tan, Lijun, Zhu, Yongheng, Zhao, Cheng, Zeng, Qiao-Hui, Liu, Guang, Wang, Jing Jing, Zhao, Yong
Published in Food Chemistry (2022)
Subjects: “...Food Science...”

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6

Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin

by Xu, Luping, yan, Weiqiang, Zhang, Mi, Hong, Xin, Liu, Yuanfa, Li, Jinwei
Published in LWT (2021)
Subjects: “...Food Science...”

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7

Optimization and evaluation of a novel technique for hydrolyzing Antarctic krill (Euphausia superba) proteins

by Wang, Ling-zhao, Xue, Chang-hu, Xue, Yong, Wang, Yu-ming, Li, Zhao-jie
Published in Food and Bioproducts Processing (2015)
Subjects: “...Food Science...”

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8

Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins

by Li, Yufeng, Wang, Jinsong, Zhu, Xiping, Tan, Lijun, Xie, Dan, Xu, Wenjing, Gui, Yunlei, Zhao, Yong, Wang, Jing Jing
Published in Food Research International (2022)
Subjects: “...Food Science...”

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9

Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing

by Shi, Jiachen, Sun, Xian, Wang, Yanan, Yin, Shipeng, Liu, Yuanfa, Xu, Yong-Jiang
Published in Food Bioscience (2023)
Subjects: “...Food Science...”

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10

Co‐oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil‐in‐water emulsions

by Wang, Yuliu, Liu, Yanzi, Ma, Lei, Yang, Lu, Cong, Peixu, Lan, Haohui, Xue, Changhu, Xu, Jie
Published in Journal of Food Science (2020)
“...Abstract Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its...”

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11

A functional protein concentrate (FKPC) from antarctic krill (Euphausia superba, Dana 1850)

by Oehlenschl�ger, J�rg, Schreiber, Wolfgang
Published in Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung (1981)
Subjects: “...Food Science...”

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12

Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

by Li, Yufeng, Zeng, Qiao-Hui, Liu, Guang, Chen, Xiaowei, Zhu, Yongheng, Liu, Haiquan, Zhao, Yong, Wang, Jing Jing
Published in LWT (2020)
Subjects: “...Food Science...”

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13

Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts

by Wang, Yanchao, Wang, Ruo, Chang, Yaoguang, Gao, Ying, Li, Zhaojie, Xue, Changhu
Published in Food Chemistry (2015)
Subjects: “...Food Science...”

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14

Two proteins prepared from defatted Antarctic krill (Euphausia superba) powder: Composition, structure and functional properties

by Yao, Mengke, Gai, Xuelei, Zhang, Miansong, Liu, Xue, Cui, Tingting, Liu, Changheng, Liu, Deting, Jia, Airong
Published in Food Hydrocolloids (2023)
Subjects: “...Food Science...”

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15

Antarctic Krill ( Euphausia superba ) Protein Hydrolysates Stimulate Cholecystokinin Release in STC-1 Cells and its Signaling Mechanism

by Zhou, Da-Yong, Liu, Zhong-Yuan, Zhao, Jun, Xi, Mei-Zhu, Fu, Ying-Huan, Zhang, Ting, Ji, Chao-Fan, Zhu, Bei-Wei
Published in Journal of Food Processing and Preservation (2016)
Subjects: “...Food Science...”

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16

Effect of Coagulation Bath Temperature on Mechanical, Morphological, and Thermal Properties of Cellulose/Antarctic Krill Protein Composite Fibers

by Ma, Yue, Guo, Jing, Zhao, Miao, Gong, Yumei, Qiao, Boyang
Published in Langmuir (2020)
Subjects: “...General Materials Science...”

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17

Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze–thaw cycles

by Diao, Huayu, Lin, Songyi, Li, Dongmei, Li, Shuang, Feng, Qi, Sun, Na
Published in Journal of Food Science (2022)
“...Abstract Control on the moisture distribution, protein structure changes, and protein degradation...”

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18

A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex

by Hou, Hu, Wang, Shikai, Zhu, Xiao, Li, Qiqi, Fan, Yan, Cheng, Dong, Li, Bafang
Published in Food Chemistry (2018)
Subjects: “...Food Science...”

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19

Changes of non-protein nitrogens fractions in Antarctic krill (Euphausia superba Dana) during storage at 3� and 20 �C

by Kolakowski, Edward
Published in Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung (1986)
Subjects: “...Food Science...”

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20

Effects of salt content on secondary structure of protein in sodium alginate/antarctic krill protein composite system and characterization of fiber properties

by Qi, Ranran, Guo, Jing, Liu, Yuanfa, Zhang, Rui, Gan, Ziwen
Published in Dyes and Pigments (2019)

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