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...
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,...
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...
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...
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...
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....
Fish protein isolates (FPI) were produced from silver carp processing by-products by means of the isoelectric solubilization-precipitation method, and the quality was evaluated. The alkali-aided process led to significan...
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...
Accurate analyses of T-2 and HT-2 toxin in aquatic organisms including shrimp are important as these two toxins are increasingly detected in aquatic cereal-based feed. Therefore, the potential for these toxins to enter t...
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...
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...
The bioactive peptide PAYCS (Pro-Ala-Tyr-Cys-Ser) identified from anchovy hydrolysates has been reported to be positive in memory alleviation. The gut microbiota-brain axis plays a vital role in brain functions, which co...
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...
To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generat...
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...
JOURNAL OF FOOD BIOCHEMISTRYChen, Jianping Cao, Xiaohuang Qin, Xiaoming Liu, Hai Chen, Suhua Zhong, Saiyi Li, Yinghua 出版年：2020
This research aimed to explore whether curcumin/beta-cyclodextrin polymer (CUR/CDP) inclusion complex caused inhibitory effect on HepG2 cells proliferation and its possible molecular mechanisms. We found that CUR/CDP inc...
Low molecular weight sulfate glycosaminoglycan has attracted more attention recently for its great bioactivity. In the present study, a degraded sulfate glycosaminoglycan (named D-SBSG) was prepared from swimming bladder...
CURRENT RESEARCH IN FOOD SCIENCELu, Yingfang Peng, Bo Lin, Yuqi Lin, Qianmin Xia, Xuewei Zhong, Saiyi Luo, Lianxiang Huang, Riming 出版年：2022
A polysaccharide obtained from Spirulina (PSP) and its effect on lung cancer in mice was investigated. Our results indicate that the tumor volume and weight of the lung cancer-bearing mice treated with PSP decreased sign...
Catechin possesses a potential anti-inflammatory activity, but its anti-inflammatory mechanism is still unclear. Herein, the analysis of network pharmacology showed that catechin might mediate ferroptosis on macrophages ...
JOURNAL OF FUNCTIONAL FOODSYang, Kun Chen, Jing Chen, Jianping Wang, Zhuo Song, Bingbing Li, Rui Zhong, Saiyi Cheong, Kit-Leong 出版年：2023
A disorder of the immune system is the fundamental cause of cancer. The body can defend against external threats only when the immune system is robust. Polysaccharides are natural immune regulators that can regulate the ...
Porphyra haitanensis, with its rich nutritional value and distinctive flavour, has become a research hotspot in food field. P. haitanensis oligosaccharides (PHO) are oligosaccharides with potential anti-inflammatory prop...
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...
LWT-FOOD SCIENCE AND TECHNOLOGYLi, Yun-Feng Wu, Bin Chen, Jian-ping Veeraperumal, Suresh Wei, Jin-Chao Tan, Kar-soon Zhong, Saiyi Cheong, Kit-Leong 出版年：2023
Food waste can be used more efficiently to increase food sustainability. Polysaccharides from jackfruit peel (PJP) are derived from agricultural waste, and little is known about their in vitro digestion and fermentation ...
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