Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Guanzhen GAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 20-26 (2023)
Objective: To purify and characterize a water-soluble protein from Pueraria lobata and to fabricate its nanoparticles by heating-induced assembly. Methods: Pueraria lobata protein was purified by anion exchange chromatography High Q, and its molecula
Externí odkaz:
https://doaj.org/article/a01abe6824f74b63bf062da341c1e291
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-9 (2022)
Abstract How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of ot
Externí odkaz:
https://doaj.org/article/282425adcdbc4c14b1a6713038642bb3
Autor:
Huiqin Wang, Jin Huang, Yanan Ding, Jianwu Zhou, Guanzhen Gao, Huan Han, Jingru Zhou, Lijing Ke, Pingfan Rao, Tianbao Chen, Longxin Zhang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Daily foods contain a great number of self-assembled nanoparticles (NPs) which were incidentally produced during food processing. These food incidental NPs can directly access the human gastrointestinal tract in high frequency and large quantities. L
Externí odkaz:
https://doaj.org/article/75aaabfbe4b74a2abceb4f0345d29ce9
Autor:
Guanzhen Gao, Jianwu Zhou, Yongyang Jin, Huiqin Wang, Yanan Ding, Jingru Zhou, Lijing Ke, Pingfan Rao, Pik Han Chong, Qiang Wang, Longxin Zhang
Publikováno v:
Journal of Functional Foods, Vol 83, Iss , Pp 104573- (2021)
Safety concerns arose on the interaction between nanoparticles in food and intestinal tract. Food components could spontaneously assemble into a large number of nanoparticles during food processing. These nanoparticles may possess physiological effec
Externí odkaz:
https://doaj.org/article/d347364244c74e2c97760d74ce361074
Autor:
Huiqin Wang, Guanzhen Gao, Lijing Ke, Jianwu Zhou, Pingfan Rao, Yongyang Jin, Lei He, Jennifer Wan, Qiang Wang
Publikováno v:
Journal of Functional Foods, Vol 54, Iss , Pp 403-411 (2019)
Food nanoparticles have recently been identified to be engulfed by oral macrophages conducting antioxidant effects. It suggests an important but long overlooked food-body interaction and prompts the importance of the correlated methodology developmen
Externí odkaz:
https://doaj.org/article/10ecfd990a3d4b44976d3d7ca1336b71
Autor:
Guanzhen Gao, Chuanqi He, Huiqin Wang, Jingke Guo, Lijing Ke, Jianwu Zhou, Pik Han Chong, Pingfan Rao
Publikováno v:
Nanomaterials, Vol 12, Iss 1, p 30 (2021)
It has been revealed that numerous nanoparticles are formed during the boiling preparation of traditional Chinese medical decoctions and culinary soups. They may possess physiological effects different from those of constituent components and are wor
Externí odkaz:
https://doaj.org/article/7879026f6d284f6e8be8c1b9c23876d8
Publikováno v:
Journal of Agricultural and Food Chemistry. 70(36):11290-11300
Here, the mechanism of vasorelaxant Mas receptor (MasR) expression elevated by hesperidin in spontaneously hypertensive rats was investigated in human umbilical vein endothelial cells (HUVECs). HUVECs were cultured with 1 μM hesperidin for 2 h, foll
Autor:
Huan Han, Lijing Ke, Huiqin Wang, Guanzhen Gao, Yue zhang, Pingfan Rao, Jianwu Zhou, Oren Tirosh, Betty Schwartz
Publikováno v:
Food Biophysics. 17:209-220
Publikováno v:
Macromolecules. 54:5856-5865
Autor:
Guanzhen Gao, Jingru Zhou, Huiqin Wang, Lijing Ke, Jianwu Zhou, Yanan Ding, Wei Ding, Suyun Zhang, Pingfan Rao
Publikováno v:
Food chemistry. 408
Fish oil is increasingly utilised in the form of nano-emulsion as a nutrient and function fortifier. The nano-emulsions exceptionally high content of polyunsaturated fatty acids and electron donors at the oil/water interface provide an ideal site of