Výsledky vyhledávání - "Yuexiang Liu"

Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin-chitosan electrostatic complexes: effects of mass ratio and pH

Autor: Yuting Fan, Xuli Wu, Yujuan Lu, Yuexiang Liu, Jiang Yi

Publikováno v: Foodfunction. 11(2)

The effects of essential hydrophobic carrier properties of α-lactalbumin (α-LA) : chitosan (CHI, Mw 100 kDa, degree of deacetylation 75–85%) including mass ratio and pH on the characteristics, emulsifying activities, and interfacial properties of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af384ce18b20c4f123f1f96602b25d24
https://pubmed.ncbi.nlm.nih.gov/32043514

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Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

Autor: Yuting Fan, Luyu Gao, Yuzhu Zhang, Jiang Yi, Yuexiang Liu

Publikováno v: Food Chemistry. 265:200-207

The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis in emulsions with whey protein during in vitro digestion through EGCG conjugation and genipin-mediated interfacial cross-linking (CL). WPI-EGCG con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afd3ef98b151a6d9cca89aca4ece1f90
https://doi.org/10.1016/j.foodchem.2018.05.098

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Fabrication of Resveratrol-Loaded Whey Protein–Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions

Autor: Luyu Gao, Yuzhu Zhang, Yuexiang Liu, Jiang Yi

Publikováno v: Journal of Agricultural and Food Chemistry. 66:9481-9489

The effects of resveratrol (RES)-loaded whey protein isolate (WPI)-dextran nanocomplex on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI-dextran was prepared by Maillard-based glycation and confirmed with gel electrop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df9651b830d0c9d21cc4340a86316761
https://doi.org/10.1021/acs.jafc.8b02973

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α-Lactalbumin and chitosan core-shell nanoparticles: resveratrol loading, protection, and antioxidant activity

Autor: Luyu Gao, Yuting Fan, Xuli Wu, Yuexiang Liu, Yuzhu Zhang, Jiang Yi

Publikováno v: Foodfunction. 11(2)

Resveratrol (RES)-loaded protein–polysaccharide nanoparticles were fabricated through simple electrostatic interactions with oppositely charged α-lactalbumin (ALA) and chitosan (CHI) with a mass ratio of 5 : 1 without the addition of NaCl at pH 6.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d84352dc12f19e19c142e3f10cb27add
https://pubmed.ncbi.nlm.nih.gov/31995080

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Development of the Electronic Information System for University Biomedical Engineering Scientific Research Management Based on Computer Internet

Autor: Yunteng Dai, Panzhao Jing, Mengchao Wang, Xiaogang Lin, Yuexiang Liu

Publikováno v: Journal of Physics: Conference Series. 1881:022009

The quality of scientific research management (SRM) in universities plays a vital role in the development of universities, and it is still one of the most important factors reflecting university reform and development and informatization construction

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::321092cd77acd069e61c38b3fb87dfd9
https://doi.org/10.1088/1742-6596/1881/2/022009

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Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

Autor: Jiang Yi, Huimin Huang, Yuting Fan, Yuzhu Zhang, Yujuan Lu, Yuexiang Liu

Publikováno v: Food Chemistry. 313:126118

There is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this stud

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e00ef4115bdcfdc997bffba54d7bb02
https://doi.org/10.1016/j.foodchem.2019.126118

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Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate

Autor: Jiang Yi, Yuzhu Zhang, Yuting Fan, Luyu Gao, Yuexiang Liu

Publikováno v: Food chemistry. 261

In this study, bovine serum albumin (BSA)-caffeic acid (CA) conjugate was prepared with free radical-induced grafting method. The CA to BSA ratio of the conjugate was 115.7 mg/g. In vitro antioxidant activity assays suggested that BSA-CA conjugates h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaf13633e4322940cc359f5dce780ddd
https://pubmed.ncbi.nlm.nih.gov/29739595

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