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- Absorption, metabolism and bioavailability of flavonoids: a review
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONChen, Lei Cao, Hui Huang, Qun Xiao, Jianbo Teng, Hui 出版年：2022
- Flavonoids are stored in various plants and widely presented in different kinds of food in variable amounts. Plant roots, stems, leaves, flowers and fruits are known to have high amounts of flavonoids. However, flavonoid...
- Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONTeng, Hui Zheng, Yimei Cao, Hui Huang, Qun Xiao, Jianbo Chen, Lei 出版年：2023
- Flavonoids, which are a class of polyphenols widely existing in food and medicine, have enormous pharmacological effects. The functional properties of flavonoids are mainly distributed to their anti-oxidative, anticancer...
- Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESZheng, Yimei Chang, Yu Luo, Biying Teng, Hui Chen, Lei 出版年：2022
- Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application. The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60-90 degrees C for 3 h). Temperature was a...
- Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention
- FOOD CHEMISTRYTeng, Hui Mi, Yani Cao, Hui Chen, Lei 出版年：2022
- Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate as catalyzed by lipase under reduced pressure, a...
- Structural Characterization and Antioxidant Activity Mechanism of the Feruloylated Neutral Sugar Side Chain from Sugar Beet Pectin
- SSRNXiang, Chunhong Teng, Hui Sheng, Zhili Zhao, Chao Deng, Jingteng Zhao, Chengang He, Bo Chen, Lei Ai, Chao 出版年：2024
- Feruloylated neutral sugar side chains are thought to play a crucial role in the biological effects of sugar beet pectin. In this study, SBP-3A, a novel feruloylated polysaccharide fragment, was isolated from sugar beet ...
- Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
- FOOD CHEMISTRYZhang, Chang Chen, Lei Teng, Hui 出版年：2024
- The phase behavior in protein-polysaccharide blended systems is the main factor affecting the physical properties of composite gels; however, the phase behavior at room temperature and during heated gelation is lacking d...
- Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment
- Innovative Food Science and Emerging TechnologiesXiang, Xiaole Hu, Gan Yu, Zhuosi Li, Xianghong Wang, Faxiang Ma, Xiayin Huang, Yiqun Liu, Yongle Chen, Lei 出版年：2022
- Egg white (EW) and peanut oil (PO), show good gel and flavor properties and were used to study the effects of lipid and heat treatment on the texture and flavor of emulsion gels. Good emulsification was obtained at low p...
- Anti-inflammatory activity of flavonols<i> via</i> inhibiting MAPK and NF-ΚB signaling pathways in RAW264.7 macrophages
- CURRENT RESEARCH IN FOOD SCIENCEZhong, Ruting Miao, Lingchao Zhang, Haolin Tan, Lihua Zhao, Yuxin Tu, Yanbei Prieto, Miguel Angel Simal-Gandara, Jesus Chen, Lei He, Chengwei Cao, Hui 出版年：2022
- Fisetin (Fis), quercetin (Que), and myricetin (Myr) are flavonols with similar structure but different number of hydroxyl groups. The present research focused on the anti-inflammatory effect of these three flavonols in l...
- Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt <i>Nemipterus virgatus</i> surimi
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESZhang, Chang Lu, Minxin Ai, Chao Cao, Hui Xiao, Jianbo Imran, Muhammad Chen, Lei Teng, Hui 出版年：2023
- In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the combination of both at lowsalt surimi levels were investigated, mainly in terms of textural properties, water holding capacity, wate...
- Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels
- LWT-FOOD SCIENCE AND TECHNOLOGYZhang, Chang Zheng, Yimei Ai, Chao Cao, Hui Xiao, Jianbo El-Seedi, Hesham Chen, Lei Teng, Hui 出版年：2023
- The objective of this study was to evaluate the effect of the carboxymethyl cellulose (CMC) on the physico-chemical and mechanical properties of unrinsed surimi gels during heat treatment. The results revealed that the a...
- Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
- FOOD CHEMISTRY-XZhang, Chang Chen, Lei Lu, Minxin Ai, Chao Cao, Hui Xiao, Jianbo Zhong, Saiyi Teng, Hui 出版年：2023
- The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi p...
- The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness
- FOOD SCIENCE AND HUMAN WELLNESSTeng, Hui Deng, Hongting Zhang, Chang Cao, Hui Huang, Qun Chen, Lei 出版年：2023
- Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and...
- Effect of x-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLan, Haijing Chen, Lei Wang, Yitong Lu, Minxin Chen, Boyu Ai, Chao Teng, Hui 出版年：2023
- The purpose of this study was to investigate the effect of Kappa (x)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results sho...
- Emulsion and its application in the food field: An update review
- EFOODWang, Yitong Ai, Chao Wang, Hui Chen, Chong Teng, Hui Xiao, Jianbo Chen, Lei 出版年：2023
- Natural emulsifier-stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various m...
- Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
- JOURNAL OF FOOD ENGINEERINGHuang, Xiang Tu, Rui Song, Hongbo Dong, Kai Geng, Fang Chen, Lei Huang, Qun Wu, Yingmei 出版年：2023
- Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. He...
- Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates
- ULTRASONICS SONOCHEMISTRYZheng, Yimei Chen, Boyu Huang, Xuanxiang Teng, Hui Ai, Chao Chen, Lei 出版年：2023
- The influence of ultrasound-assisted free radical modification on the structure and functional properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated by experimental measurements and comp...
- Antisolvent Sequence as a Tunable Switch for Zein-Naringin-TPGS Nanoparticles: Interfacial Dynamics and Bioactivity Enhancement
- SSRNWang, Yitong Qiu, Keyu Zhou, Ruizi Bai, Shuxian Ai, Chao Zhao, Yanan Simal-Gandara, Jesus Teng, Hui Chen, Lei 出版年：2025
- The aim of this study was to form different type nanoparticles by zein, TPGS and NRG, nanoparticles were obtained by the anti-solvent method, and to analyze the internal interaction forces, stability and antioxidative. T...
- Fabrication of a Quaternary Ammonium Chitosan/Pomelo Peel Extract Nanoparticle System for Tea Polyphenol Delivery: Characterization, Stability, Digestibility, and Release Properties
- SSRNAi, Chao He, Bo Luo, Xuanlin Wang, Ruo bing Kang, Jingling Li, Xinyi Xiao, Wenli Zhong, Zhaohong Chen, Lei Xie, Xi Liu, Huifan 出版年：2026
- The application of tea polyphenols is constrained by their inherent chemical instability. In this study, a nanoparticle delivery system for TP was fabricated via electrostatic self-assembly between a natural pomelo peel ...
- Chitosan-modified Liposomes for Improved Oral Delivery of Dihydromyricetin: Synergistic Stabilization, pH-responsive Release and Markedly Enhanced Bioaccessibility
- SSRNTeng, Hui Yan, Minyi Chen, Chong Ai, Chao Huo, Huangjuan Chen, Lei 出版年：2026
- In this study, chitosan-modified dihydroberberine liposomes (CHI-DMY-Lips) were developed via electrostatic adsorption to overcome the low bioavailability of dihydroberberine (DMY). Employing conventional dihydroberberin...
- From Molecular Assembly to Biological Function: An Ovalbumin-Fucoidan Complex Stabilized Emulsion for Enhancing the Antioxidant Efficacy of Galangin
- SSRNWang, Yitong Wang, Rui Guo, Qiaoying Xu, Xiaoqian Teng, Hui Chen, Lei Zhao, Yanan 出版年：2025
- This study focused on a novel binary complex formed between ovalbumin (OVA) and fucoidan (FUC) via hydrogen bonding and hydrophobic interactions. The mechanism and emulsifying properties of the OVA-FUC complex were syste...
- Improvement of gelation properties of<i> Penaeus</i><i> vannamei</i> surimi by magnetic field-assisted freezing in combination with curdlan
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLu, Minxin Zhang, Chang Chen, Boyu Ai, Chao Chen, Lei Teng, Hui 出版年：2024
- Traditional methods of freezing and thawing may harm the quality of meat products. In order to reduce the negative impact of freezing on surimi products, the magnetic field-assisted freezing method is combined with vario...
- Hybrid Electrospinning of Pullulan and Citrus Pectin to Load Astaxanthin: Green Preparation, Characterization, and Functional Evaluation
- SSRNAi, Chao Liu, Shangxing Zhao, Yuanyuan Huang, Xuanxiang Teng, Hui Li, Songnan Chen, Lei 出版年：2024
- Pullulan (PUL) is a widely utilized agent for electrospinning. However, the electrospun nanofibers exhibit a highly hydrophilic nature with a bead-like structure. In this study, citrus pectin (CP) was added to the PUL-ba...
- Gum arabic as a sole wall material for constructing nanoparticle to enhance the stability and bioavailability of curcumin
- FOOD CHEMISTRY-XAi, Chao Zhao, Chengang Xiang, Chunhong Zheng, Yimei Zhong, Saiyi Teng, Hui Chen, Lei 出版年：2023
- In this study, a kind of nanoparticle prepared using gum arabic as a sole wall material for loading curcumin was obtained. The properties and digestive characteristics of the curcumin-loaded nanoparticle were determined....
- Flavonoids and gastrointestinal health: single molecule for multiple roles
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONLan, Haijing Wang, Hui Chen, Chong Hu, Wenlu Ai, Chao Chen, Lei Teng, Hui 出版年：2024
- Diet can be considered as one of the pivotal factors in regulating gastrointestinal health, and polyphenols widely distributed in human daily diet. The polyphenols and their metabolites playing a series of beneficial eff...
- Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, <i>in vitro</i> gastrointestinal digestion
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESHuang, Xiang Tu, Rui Song, Hongbo Dong, Kai Geng, Fang Chen, Lei Huang, Qun Wu, Yingmei 出版年：2022
- Vitamin C is an essential nutritional supplement and antioxidant in food. However, the development of vitamin C in the food industry is limited due to its extremely poor chemical stability. In this study, W1/O/W2 double ...
- Dietary supplementation with casein/cyanidin-3-O-glucoside nanoparticles alters the gut microbiota in high-fat fed C57BL/6 mice
- FOOD CHEMISTRYLyu, Qiyan Deng, Hongting Wang, Shunxin El-Seedi, Hesham Cao, Hui Chen, Lei Teng, Hui 出版年：2023
- This study aims to investigate the dietary intervention effect of casein/cyanidin-3-O-glucoside nanoparticles (CsC3G) on high-fat-diet (HFD)induced gut microbiota disorders. In HFD-fed C57BL/6mice, Cs-C3G has ameliorated...
- Heterophyllin B, a cyclopeptide from<i> Pseudostellaria</i><i> heterophylla,</i> improves memory via immunomodulation and neurite regeneration in i.c.v. Aβ-induced mice
- FOOD RESEARCH INTERNATIONALDeng, Jiahang Feng, Xinyue Zhou, Longjian He, Chuantong Li, Huilin Xia, Juan Ge, Yuewei Zhao, Yuntao Song, Cai Chen, Lei Yang, Zhiyou 出版年：2022
- Pseudostellaria heterophylla, has historically been used as medicine food homology plant for thousand years in China. Our previous studies had indicated that daily intake of Pseudostellaria heterophylla extract enhanced ...
- Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats
- FOOD SCIENCE AND HUMAN WELLNESSYao, Maojun Teng, Hui Lv, Qiyan Gao, Huifang Guo, Tengming Lin, Yiwen Gao, Sihai Ma, Meihu Chen, Lei 出版年：2021
- Dihydromyricetin (DHM), as a bioactive flavanonol compound, is mainly found in "Tengcha" (Ampelopsis grossedentata) cultivated in south of China. This study aimed to investigate the anti-hyperglycemic and antidyslipidemi...
- Effects of blackberry<i> (Rubus</i> spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
- FOOD CHEMISTRY-XTeng, Hui He, Yuanju Fu, Lingyun Xiong, Huaxing Lu, Minxin Zhang, Chang Ai, Chao Cao, Hui Zhong, Saiyi Chen, Lei 出版年：2023
- Blackberry crude polysaccharides (BCP) was added to chicken breast to inspect the intermolecular interaction with myofibrillar protein (MP). The influence of BCP on the thermal transformation behavior and protein microst...
- 聚乙二醇1000维生素E琥珀酸酯-皂皮皂素微乳液的制备, 表征及活性
- [1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; [2] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524025, ChinaLü, Qiyan Lin, Shiye Mi, Yani Qian, Yuewei Teng, Hui Chen, Lei 出版年：2021
