Amphibians have been consumed as an alternative protein source all around the world due
to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders …

The interaction between proteins and soluble dietary fibers plays a vital role in the
development of animal-derived foods. Herein, the effects of different contents (0–3.0%) of …

Natural organisms have evolved sophisticated and multiscale hierarchical structures over
time to enable survival. Currently, bionic design is revolutionizing drug delivery systems …

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield,
fat content, and volatile flavor compounds of giant salamander meatballs before and after …

The widespread use of biological tissue adhesives for tissue repair is limited by their weak
adhesion in a wet environment. Herein, we report the wet adhesion mechanism of a dry …

Chinese giant salamander skin collagen (CGSSC) was successfully conjugated with
glucose (Glu)/xylose (Xy) by ultrasound Maillard reaction (MR) in nature deep eutectic …

To uncover the relationships between lipid components and flavor volatiles, distinctness in
lipid components and odor substances in giant salamander livers of different genders were …

The characteristics and functional properties of gelatin obtained from Chinese giant
salamander (Andrias davidianus) skin were investigated. After alkaline and acetic acid pre …

The G protein-coupled receptor 84 (GPR84) is a putative medium-chain fatty acids (MCFAs)
receptor involved in immune regulation and other metabolic processes. Most available …

The effect of ultrasonic treatment on conformational and antioxidant activity of Maillard
reaction products (MRPs) from Chinese giant salamander protein hydrolysate (CGSPH) was …