Zobrazeno 1 - 10
of 23
pro vyhledávání: '"chunqing Bai"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 408-415 (2022)
Fish viscera are one of the main by-products of fish processing, and often considered a low value resource, so they are mostly discarded. Fish viscera contain high levels of protein, and fish protein hydrolysates (FPH) have functional activities such
Externí odkaz:
https://doaj.org/article/f780b491a6d247ac8becf62756c762db
Autor:
Yin Wang, Yangkai Guo, Longtao Zhang, Meilan Yuan, Li Zhao, Chunqing Bai, David Julian McClements
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interac
Externí odkaz:
https://doaj.org/article/8e94b62471354bd48f8ac6bfc9d95d0a
Autor:
Fangjian Ning, Xiaoqi Wang, Huijuan Zheng, Kangyi Zhang, Chunqing Bai, Hailong Peng, Qingrong Huang, Hua Xiong
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 76-85 (2019)
5-demethylnobiletin (5DN) in aged citrus peel (chenpi) is a unique polymethoxyflavone that has been shown to exhibit superior anti-cancer effects, but its low water-solubility and poor oral bioavailability may limit its application as a potent nutrac
Externí odkaz:
https://doaj.org/article/8225925f81f642fb8419bc0acd2f9170
Publikováno v:
Journal of Oleo Science. 72:585-595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::081936e94296a6bc60e29048d2bfe73f
https://doi.org/10.5650/jos.ess22273
https://doi.org/10.5650/jos.ess22273
Publikováno v:
International Conference on Biomedical and Intelligent Systems (IC-BIS 2022).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9906169c050a3bd63ed08727f63d811e
https://doi.org/10.1117/12.2660539
https://doi.org/10.1117/12.2660539
Autor:
Hua Xiong, Hailong Peng, Qingrong Huang, Chunqing Bai, Fangjian Ning, Kangyi Zhang, Huijuan Zheng, Xiaoqi Wang
Publikováno v:
Journal of Functional Foods, Vol 55, Iss, Pp 76-85 (2019)
5-demethylnobiletin (5DN) in aged citrus peel (chenpi) is a unique polymethoxyflavone that has been shown to exhibit superior anti-cancer effects, but its low water-solubility and poor oral bioavailability may limit its application as a potent nutrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffeb9fd234d822bfdbd7fe38a1c63703
http://www.sciencedirect.com/science/article/pii/S1756464619300817
http://www.sciencedirect.com/science/article/pii/S1756464619300817
Publikováno v:
International Journal of Food Engineering. 12:429-438
In this research, thermosensitive liposomes (t-L) containing juglone were prepared with 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and cholesterol by aether injection method. Morphological characteristics, encapsulation efficiency (EE), parti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba10aad25d0462abdd3098ecc76fc20a
https://doi.org/10.1515/ijfe-2015-0285
https://doi.org/10.1515/ijfe-2015-0285
Publikováno v:
Journal of Magnetism and Magnetic Materials. 497:166012
Coix seed oil (CSO) is well-known for wide anti-tumor spectra, but the low bioavailability confined its application. The aim of this study was to prepare nanoscale thermosensitive magnetoliposomes (TML) and identify its possibility to improve the ant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1f24a769aa9b0e5184fce65c850ebff
https://doi.org/10.1016/j.jmmm.2019.166012
https://doi.org/10.1016/j.jmmm.2019.166012
Autor:
Chunqing Bai, Shiqiang Zhao, Hua Xiong, Qiang Zhao, Yuzhen Liu, Xue-Mei Zhu, Guowei Luo, Hailong Peng
Publikováno v:
Journal of Dispersion Science and Technology. 36:136-145
The physicochemical properties of coix seed oil (CSO) liposomes prepared by five different methods were evaluated for morphology, encapsulating efficiency, particle size, storage stability, and in vitro release. The different preparation methods resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18255e699787789175563c950ba1449a
https://doi.org/10.1080/01932691.2014.893524
https://doi.org/10.1080/01932691.2014.893524
Autor:
Chunqing Bai, Qiang Zhou, Cordelia Selomulya, Qiang Zhao, Shenqi Wang, Wenjing Sun, Hua Xiong, Xiang Li, Xiao Dong Chen, Hailong Peng
Publikováno v:
International Journal of Food Properties. 17:1791-1804
National Natural Science Foundation of China [21266020]; State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-KF-201006, SKLF-MB-201005]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38d31415247d60e4e46e6bd0ff271079
https://doi.org/10.1080/10942912.2012.732167
https://doi.org/10.1080/10942912.2012.732167