Structural characteristics of a purified Evodiae fructus polysaccharide and its gastroprotection and relevant mechanism against alcohol-induced gastric lesions in rats.

Autor: Wang XY; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xywang@gmu.edu.cn., Hao M; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: hm48922200@gmu.edu.cn., Li YP; Scientific Research Center, Gannan Medical University, Ganzhou 341000, China. Electronic address: liyanping1@gmu.cn., Zhang J; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: zhangjun7@gmu.cn., Xu QS; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xuquansheng1@gmu.cn., Yang F; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: yangfan37@gmu.cn., Yang ZC; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: yangzichao1@gmu.cn., Xiong YR; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xiongyurou2@gmu.cn., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: esgong0201@gmu.edu.cn., Luo JH; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: luojh1212@gmu.edu.cn., Zou Q; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: Bruce2985@gmu.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 3), pp. 136410. Date of Electronic Publication: 2024 Oct 11.

Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability.

Autor: Zhong Y; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China., Sun S; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Dai T; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Zhang H; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Wu J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: jianyongwu@ncu.edu.cn., Gong ES; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China. Electronic address: gongersheng@163.com.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 1), pp. 129253. Date of Electronic Publication: 2024 Jan 11.

Effect of pretreatments of camellia seeds on the quality, phenolic profile, and antioxidant capacity of camellia oil.

Autor: Wang M; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China.; International Institute of Food Innovation, Nanchang University, Nanchang, China.; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Zhang Y; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Wan Y; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China., Zou Q; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Shen L; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Fu G; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China.; International Institute of Food Innovation, Nanchang University, Nanchang, China., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China.

Publikováno v: Frontiers in nutrition [Front Nutr] 2022 Oct 12; Vol. 9, pp. 1023711. Date of Electronic Publication: 2022 Oct 12 (Print Publication: 2022).

Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase.

Autor: Zhong Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China., Yang L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Zhu Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai 201403, China., Liu C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Dai T; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China. Electronic address: ncubamboo@163.com., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China. Electronic address: gongersheng@163.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jun; Vol. 156, pp. 111188. Date of Electronic Publication: 2022 Mar 26.

Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees.

Autor: Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, 341000, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Podio NS; Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, ISIDSA-SECYT-UNC, University City, Bv. Filloy s/n, SECYT, 5000 Córdoba, Argentina., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai, 201403, China., Li T; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States., Sun X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Gao N; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Wu W; Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, 210014, China., Yang T; Office of Teaching and Global Affairs, South China University of Technology, Guangzhou, 510641, China., Xin G; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Tian J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Si X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu C; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Zhang J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu RH; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2022 Feb; Vol. 102 (3), pp. 984-994. Date of Electronic Publication: 2021 Aug 14.