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...
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...
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...
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...
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...
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 ...
SSRNDeng, Jingteng Chen, Chong Teng, Hui Liao, Yuli Liu, Bei Chen, Zilin Liu, Huifan Xie, Xi Chen, Lei Ai, Chao 出版年：2026
Two dietary fiber fractions (ADF and ASF) were extracted from pitaya peel using thermo-acid and alkaline treatments. Both fractions consisted mainly of galacturonic acid, with low protein content, indicating they are low...
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...
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...
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...
The molecular structural characteristics of polysaccharides decisively influence their interactions with proteins. This study systematically investigated the mechanism by which the molecular weight (Mw) of fucoidan (FUC)...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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....
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 ...
Food Chemistry: XAi, Chao He, Bo Luo, Xuanlin Wang, Ruobing Kang, Jingling Li, Xinyi Xiao, Wenli Zhong, Zhaohong Chen, Lei Xie, Xi Liu, Huifan 出版年：2026
The application of tea polyphenols (TP) is constrained by their inherent chemical instability. In this study, a nanocarrier delivery system for TP was fabricated via electrostatic self-assembly between a natural pomelo p...
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...
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...
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...
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...
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...
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONZhang, Jingjing Wang, Hui Ai, Chao Lu, Rui Chen, Lei Xiao, Jianbo Teng, Hui 出版年：2024
Flavonoid compounds exhibit a wide range of health benefits as plant-derived dietary components. Typically, co-consumed with the food matrix,they must be released from the matrix and converted into an absorbable form (bi...
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...
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