Critical Reviews in Food Science and NutritionCheong, Kit-Leong Chen, Wenjie Li, Jiajing Zhong, Hai-Jing Wang, Dongju Zhong, Saiyi 出版年：2026
Human milk oligosaccharides (HMO) shape early-life health by guiding microbiome assembly, fortifying the mucosal barrier, calibrating immune responses by enhancing secretory IgA at mucosal surfaces, blocking pathogen adh...
LIFE SCIENCESLuo, Lianxiang Huang, Fangfang Zhong, Saiyi Ding, Rui Su, Jiating Li, Xiaoling 出版年：2022
Ferroptosis is a form of regulated nonapoptotic cell death associated with iron-dependent lipid peroxidation. Previous studies have shown that ferroptosis is involved in the occurrence and development of acute lung injur...
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESYao, Wanzi Qiu, Hua-Mai Cheong, Kit-Leong Zhong, Saiyi 出版年：2022
Cancer is a leading cause of death in both developing and developed countries. With the increase in the average global life expectancy, it has become a major health problem and burden for most public healthcare systems w...
COMPOSITES PART B-ENGINEERINGLiang, Limei Hou, Tingting Ouyang, Qianqian Xie, Lei Zhong, Saiyi Li, Puwang Li, Sidong Li, Chengpeng 出版年：2020
To endow antibacterial activity and maintain good porosity, oxidized sodium alginate (OSA) sponge was functionalized via polydopamine/silver composite nanospheres (PDA/AgNSs). It is found that uniform PDA spheres (around...
The aims of this study were to characterize the curcumin/cyclodextrin polymer inclusion complex using X-ray diffractometry (XRD), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), a...
FOODSWang, Min Veeraperumal, Suresh Zhong, Saiyi Cheong, Kit-Leong 出版年：2023
Oligosaccharides derived from natural resources are attracting increasing attention as both food and nutraceutical products because of their beneficial health effects and lack of toxicity. During the past few decades, ma...
Cardiovascular disease (CVD) is the number one cause of death worldwide. Recent evidence has demonstrated an association between the gut microbiota and CVD, including heart failure, cerebrovascular illness, hypertension,...
In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatiles of fish cakes obtained using five cooking methods, namely, steaming...
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYYu, Biao Wang, Min Teng, Bo Veeraperumal, Suresh Cheung, Peter Chi-Keung Zhong, Saiyi Cheong, Kit-Leong 出版年：2023
The pharmacological values of marine algal polysaccharides on gut health are being recognized in recent research. However, the protective effect of degraded polysaccharides from Porphyra haitanensis (PHP-D) on the coloni...
Oxidation can significantly affect meat quality: proper oxidation levels can soften muscle tissue, while excess oxidation can lead to protein aggregation, negatively affecting flavor and texture. High hydrostatic pressur...
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...
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fi...
Food Research InternationalLiu, Dongcheng Ren, Yongxin Peng, Ye Zhong, Saiyi Xu, Baojun 出版年：2025
This study investigated the effects of collagen peptides (CPs) derived from sea bass scales on UV-induced photoaging in nude mice. After UV exposure, mice treated with CPs demonstrated remarkable improvements compared to...
Protein-based emulsion gels hold considerable potential for mitigating dysphagia in elderly populations owing to their tunable mesostructure and swallowing adaptability. This study explored the feasibility of employing u...
The feasibility of employing polyphosphate treatments to enhance the functional properties of spirulina protein isolate (SPI) was investigated. The results revealed that the incorporation of polyphosphates did not lead 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....
The gut microbiota dysbiosis is a state which the physiological combinations of flora are transformed into pathological combinations caused by factors such as diets, pollution, and drugs. Increasing evidence shows that d...
FRONTIERS IN NUTRITIONCheong, Kit-Leong Li, Jia-Kang Zhong, Saiyi 出版年：2022
Algae-derived marine oligosaccharides have been reported to be promising bioactive compounds because of their various properties with health benefits and potential significance in numerous applications in industrial biot...
In this experiment, the changes in protein hydrolysis, protein oxidation and flavor of low-salt wet-cured fermented golden pomfret during processing were investigated. During processing, a decrease in sulfhydryl content,...
Background: Rinsing is a crucial step in surimi production as it effectively removes water-soluble proteins, pigments, odors, and lipids from fish, thereby significantly enhancing the quality and preservation of surimi g...
The intestinal barrier is critical in maintaining gut homeostasis and host health. The intestinal barrier dysfunction contributes to intestinal and systemic diseases like inflammatory bowel disease, colorectal cancer, an...
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...
In this study, a grouper bone peptides-calcium complex (GPs-Ca) was obtained from grouper bone through enzymatic hydrolysis by lactic acid bacteria fermentation. Response surface methodology (RSM) optimization was used t...
FOODSIddrisu, Lukman Danso, Felix Cheong, Kit-Leong Fang, Zhijia Zhong, Saiyi 出版年：2024
Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wa...
Shipin Kexue/Food ScienceZhong, Saiyi Liu, Shouchun Chen, Jianping Su, Weiming Chen, Suhua Liu, Hai Qin, Xiaoming 出版年：2018
In this study, we compared the saturated water solution and ultrasonic methods for the preparation of inclusion complexes of essential oil from Alpinia officinarum Hance with hydroxypropyl-β-cyclodextrin (HP-β-CD). The t...
In order to sustainable process of bio-succinic acid (SA), response surface methodology (RSM) was applied to optimize liquid hot water pretreatment pretreatment of sugarcane bagasse (SCB), followed by high-solids enzymat...
CARBOHYDRATE POLYMERSLu, Si-Yuan Zhou, Tao Shabbir, Iqra Choi, Jaehwan Kim, Young Heui Park, Myeongsam Aweya, Jude Juventus Tan, Karsoon Zhong, Saiyi Cheong, Kit-Leong 出版年：2025
Marine algal polysaccharides (MAP) are increasingly recognized as versatile bioactive ingredients in cosmetics due to their wide-ranging therapeutic benefits and eco-friendly sourcing. Sourced from red, brown, and green ...
FOODSChen, Shutong Wang, Min Veeraperumal, Suresh Teng, Bo Li, Rui Qian, Zhengming Chen, Jianping Zhong, Saiyi Cheong, Kit-Leong 出版年：2023
Morchella esculenta is an edible mushroom with special flavor and high nutritional value for humans, primarily owing to its polysaccharide constituents. M. esculenta polysaccharides (MEPs) possess remarkable pharmaceutic...
Food and Fermentation IndustriesShanshan, Ning Sihan, Cai Wufei, Sun Yuping, He Xueqin, Luo Chuting, Xu Wentao, Zou Zhuo, Wang Saiyi, Zhong 出版年：2025
To solve the problems of single flavor and poor quality of purple sweet potato wine, the effects of mixed fermentation of five kinds of bulk fruits with purple sweet potato on the quality and flavor of wine were compared...
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