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...
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...
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...
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...
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...
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...
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...
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...
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....
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 ...
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...
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...
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...
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...
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...
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...
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...
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 ...
Flavonoids are widely existing compounds with enormous pharmacological effects from food and medicine. However, the low bioavailability in intestinal absorption and metabolism limits their clinical application. Intestina...
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREHuang, Xiang Tu, Rui Song, Hongbo Dong, Kai Geng, Fang Chen, Lei Huang, Qun Wu, Yingmei 出版年：2023
BACKGROUND Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fab...
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...
Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was...
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...
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESDuan, Wenshan Chen, Lei Liu, Fei Li, Xiefei Wu, Yongyan Cheng, Lujie Liu, Junmei Ai, Chao Huang, Qun Zhou, Yan 出版年：2023
The polymeric materials formed by proteins and polysaccharides through molecular interactions have attracted public attention. In this study, a novel binary complex consisting of ovalbumin (OVA) and fucoidan (FUC) was ob...
CURRENT RESEARCH IN FOOD SCIENCETeng, Hui Mi, Yani Deng, Hongting He, Yuanju Wang, Shunxin Ai, Chao Cao, Hui Zheng, Baodong Chen, Lei 出版年：2022
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and...
This study aim to investigate the effect of alkaline soluble polysaccharide from sugar beet pulp (ASP2) grafted with whey protein isolate (WPI) by two linking models (grafting on amino group or carbonyl group) on its emu...
FOOD CHEMISTRYZheng, Yimei Zhao, Chengang Chen, Boyu Teng, Hui Ai, Chao Chen, Lei 出版年：2023
In the present study, D-alpha-Tocopherol polyethylene glycol 1000 succinate-based self-microemulsifying drug delivery systems (TPGS-SMEDDS) were introduced to enhance the solubility and stability of luteolin. The ternary...
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