Publications in collaboration with researchers from Fujian Agriculture and Forestry University (31)

2024

  1. Properties and functions of acylated starch with short-chain fatty acids: a comprehensive review

    Critical Reviews in Food Science and Nutrition

  2. The influence of processing technologies on the biological activity of carbohydrates in food

    Food Chemistry: X, Vol. 23

2023

  1. Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism

    Food Chemistry: X, Vol. 17

  2. Modulation of gut microbiota and lipid metabolism in rats fed high-fat diets by Ganoderma lucidum triterpenoids

    Current Research in Food Science, Vol. 6

2022

  1. A designed self-microemulsion delivery system for dihydromyricetin and its dietary intervention effect on high-fat-diet fed mice

    Food Chemistry, Vol. 390

  2. Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

    Current Research in Food Science, Vol. 5, pp. 1732-1739

  3. Investigation of the Structural, Thermal, and Physicochemical Properties of Nanocelluloses Extracted From Bamboo Shoot Processing Byproducts

    Frontiers in Chemistry, Vol. 10

  4. Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells

    Food Science and Human Wellness, Vol. 11, Núm. 6, pp. 1482-1490

  5. Usage of nanocrystalline cellulose as a novel cryoprotective substance for the Nemipterus virgatus surimi during frozen storage

    Food Chemistry: X, Vol. 16

2020

  1. Anti-inflammatory effect of self-emulsifying delivery system containing Sonchus oleraceus Linn extract on streptozotocin-induced diabetic rats

    Food and Chemical Toxicology, Vol. 135

  2. Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside

    Food Chemistry, Vol. 317

  3. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius

    Food Chemistry, Vol. 311

  4. Natural Polyphenols: A Potential Therapeutic Approach to Hypoglycemia

    eFood, Vol. 1, Núm. 2, pp. 107-118

  5. Polysaccharides from Marine Enteromorpha: Structure and function

    Trends in Food Science and Technology, Vol. 99, pp. 11-20

  6. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

    Food Frontiers, Vol. 1, Núm. 2, pp. 134-151

2019

  1. Chlorogenic acid and caffeic acid from Sonchus oleraceus Linn synergistically attenuate insulin resistance and modulate glucose uptake in HepG2 cells

    Food and Chemical Toxicology, Vol. 127, pp. 182-187

  2. Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 20, pp. 3371-3379

  3. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

    Trends in Food Science and Technology, Vol. 85, pp. 55-66

  4. Hepatoprotective activity of Ganoderma lucidum triterpenoids in alcohol-induced liver injury in mice, an iTRAQ-based proteomic analysis

    Food Chemistry, Vol. 271, pp. 148-156

  5. Hypoglycemic effect of dietary fibers from bamboo shoot shell: An in vitro and in vivo study

    Food and Chemical Toxicology, Vol. 127, pp. 120-126