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Oligomeric Procyanidin Nanoliposomes Prevent Melanogenesis and UV Radiation-Induced Skin Epithelial Cell (HFF-1) Damage

Molecules (Basel, Switzerland), 2020-03, Vol.25 (6), p.1458

2020

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Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Foods, 2024-03, Vol.13 (5), p.784

2024

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Pharmacodynamics and Pharmacokinetics of HSK3486, a Novel 2,6-Disubstituted Phenol Derivative as a General Anesthetic

Frontiers in pharmacology, 2022-02, Vol.13, p.830791-830791

2022

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Potential TSPO Ligand and Photooxidation Quencher Isorenieratene from Arctic Ocean Rhodococcus sp. B7740

Marine drugs, 2019-05, Vol.17 (6), p.316

2019

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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Food science and human wellness, 2023-03, Vol.12 (2), p.431-441

2023

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Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

Foods, 2023-09, Vol.12 (19), p.3571

2023

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WeChat use among Chinese college students: Exploring gratifications and political engagement in China

Journal of international and intercultural communication, 2017-01, Vol.10 (1), p.25-43

Chen, Yashu

2017

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DHA Ameliorates Cognitive Ability, Reduces Amyloid Deposition, and Nerve Fiber Production in Alzheimer's Disease

Frontiers in nutrition (Lausanne), 2022-06, Vol.9, p.852433-852433

2022

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Characterization of MK₈(H₂) from Rhodococcus sp. B7740 and Its Potential Antiglycation Capacity Measurements

Marine drugs, 2018-10, Vol.16 (10), p.391

2018

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Effect of defatted flaxseed gum powder addition on the quality of sesame paste

Oil Crop Science, 2024-03, Vol.9 (1), p.1-7

2024

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Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling

Foods, 2022-11, Vol.11 (22), p.3557

2022

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Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin

Food hydrocolloids, 2022-07, Vol.128, p.107521, Article 107521

2022

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Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

Food chemistry, 2019-01, Vol.272 (C), p.679-687

2019

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Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions

Food chemistry, 2021-06, Vol.346, p.128680-128680, Article 128680

2021

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Development of Thermotransformable Controlled Hydrogel for Enhancing Oil Recovery

Energy & fuels, 2017-12, Vol.31 (12), p.13600-13609

2017

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Free-Radical-Mediated Formation Mechanism of Polar Polymeric Triglycerides in Vegetable Oil Studied by Electron Spin Resonance and High-Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2021-08, Vol.69 (32), p.9034-9042

2021

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Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

Food chemistry, 2021-09, Vol.357, p.129522-129522, Article 129522

2021

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Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties

Food chemistry, 2024-01, Vol.432, p.137095-137095, Article 137095

2024

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Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp. B7740 and its stability in the presence of iron in model gastric conditions

Food chemistry, 2018-02, Vol.240, p.204-211

2018

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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions

Food research international, 2020-01, Vol.127, p.108738, Article 108738

2020

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Isorenieratene interaction with human serum albumin: Multi-spectroscopic analyses and docking simulation

Food chemistry, 2018-08, Vol.258, p.393-399

2018

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Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil

Advances in colloid and interface science, 2024-03, Vol.325, p.103117-103117, Article 103117

2024

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Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum

Food hydrocolloids, 2022-01, Vol.122, p.107069, Article 107069

2022

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Study on interfacial regulation in real food system: Cellulase-induced steady-state reconstruction of flaxseed-based plant milk and its molecular mechanisms

Food hydrocolloids, 2025-01, Vol.158, p.110557, Article 110557

2025

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A Recrosslinkable Preformed Particle Gel for Conformance Control in Heterogeneous Reservoirs Containing Linear-Flow Features

SPE journal (Society of Petroleum Engineers (U.S.) : 1996), 2019-08, Vol.24 (4), p.1714-1725

2019

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Oligomeric Procyanidin Nanoliposomes Prevent Melanogenesis and UV Radiation-Induced Skin Epithelial Cell (HFF-1) Damage

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Pharmacodynamics and Pharmacokinetics of HSK3486, a Novel 2,6-Disubstituted Phenol Derivative as a General Anesthetic

Potential TSPO Ligand and Photooxidation Quencher Isorenieratene from Arctic Ocean Rhodococcus sp. B7740

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

WeChat use among Chinese college students: Exploring gratifications and political engagement in China

DHA Ameliorates Cognitive Ability, Reduces Amyloid Deposition, and Nerve Fiber Production in Alzheimer's Disease

Characterization of MK₈(H₂) from Rhodococcus sp. B7740 and Its Potential Antiglycation Capacity Measurements

Effect of defatted flaxseed gum powder addition on the quality of sesame paste

Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling

Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin

Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions

Development of Thermotransformable Controlled Hydrogel for Enhancing Oil Recovery

Free-Radical-Mediated Formation Mechanism of Polar Polymeric Triglycerides in Vegetable Oil Studied by Electron Spin Resonance and High-Performance Liquid Chromatography

Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties

Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp. B7740 and its stability in the presence of iron in model gastric conditions

Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions

Isorenieratene interaction with human serum albumin: Multi-spectroscopic analyses and docking simulation

Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil

Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum

Study on interfacial regulation in real food system: Cellulase-induced steady-state reconstruction of flaxseed-based plant milk and its molecular mechanisms

A Recrosslinkable Preformed Particle Gel for Conformance Control in Heterogeneous Reservoirs Containing Linear-Flow Features

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