Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Xuejiao Qie"'
Autor:
Renyi Wu, Xuejiao Qie, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Jie Chen, Fang Qin, Zhiyong He
Publikováno v:
Foods, Vol 11, Iss 22, p 3635 (2022)
In order to improve the water solubility and stability of lutein, soy protein isolates (SPI) and their hydrolysates via pepsin (PSPI) and alcalase (ASPI) were used as nanocarriers for lutein to fabricate the lutein-loaded nanoparticles (LNPS) of SPI,
Externí odkaz:
https://doaj.org/article/765efd2af1cd44f6b4b5c512ca868181
Publikováno v:
Journal of Functional Foods, Vol 64, Iss , Pp 103633- (2020)
We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioacce
Externí odkaz:
https://doaj.org/article/73094189c49c4a6ebb5c393fa4aa9ee8
Autor:
Yaru Wu, Zhucheng Yin, Xuejiao Qie, Yao Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He
Publikováno v:
Molecules, Vol 26, Iss 6, p 1721 (2021)
The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revea
Externí odkaz:
https://doaj.org/article/b06449bf347c4608981cfbef29636e05
Autor:
Zhaojun Wang, Guijiang Liang, Wenpu Chen, Xuejiao Qie, Liwei Fu, Xiang Li, Zhiyong He, Maomao Zeng, H. Douglas Goff, Jie Chen
Publikováno v:
Food Biophysics. 17:324-334
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-37
Diabetes mellitus is a metabolic syndrome which cannot be cured. Recently, considerable interest has been focused on food ingredients to prevent and intervene in complications of diabetes. Polyphenolic compounds are one of the bioactive phytochemical
Autor:
Xuejiao Qie, Zhucheng Yin, Zhen He, Chaoyi Xue, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Jie Chen, Zhiyong He
Publikováno v:
Food Bioscience. 52:102479
Autor:
Xuejiao Qie, Wenpu Chen, Yaru Wu, Tian Yang, Zhaojun Wang, Maomao Zeng, Jie Chen, H. Douglas Goff, Zhiyong He
Publikováno v:
Food chemistry. 398
The thermal-induced interaction between β-conglycinin (7S) and cyanidin-3-O-glucoside (C3G) on the bioaccessibility and antioxidant capacity of C3G was investigated. High ratio of 7S to C3G (1:100) led to a more ordered secondary structure of 7S. Th
Autor:
Xuejiao Qie, Wenpu Chen, Renyi Wu, Zhaojun Wang, Maomao Zeng, Jie Chen, H. Douglas Goff, Zhiyong He
Publikováno v:
Food research international (Ottawa, Ont.). 157
The impact of heat treatment at different temperatures on the interaction of β-lactoglobulin (β-Lg) and anthocyanin-3-O-glucoside (C3G) was studied. Heat treatment and the addition of C3G changed the secondary structure of β-Lg with decreasing β-
Publikováno v:
Food & Function. 11:3867-3878
The interaction and antioxidant capacity between epigallocatechin gallate (EGCG) and β-lactoglobulin (β-Lg) under thermal treatments at 25-121 °C were investigated in this study. Fluorescence spectroscopy analysis showed that EGCG complexed with
Autor:
Zhiyong He, Yao Chen, Yaru Wu, Zhaojun Wang, Fang Qin, Jie Chen, Xuejiao Qie, Zhucheng Yin, Maomao Zeng
Publikováno v:
Molecules, Vol 26, Iss 1721, p 1721 (2021)
Molecules
Volume 26
Issue 6
Molecules
Volume 26
Issue 6
The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revea