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Structural characterization of an active polysaccharide of longan and evaluation of immunological activity

Carbohydrate polymers, 2019-06, Vol.213, p.247-256

2019

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Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

Molecules (Basel, Switzerland), 2018-12, Vol.23 (12), p.3262

2018

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Time-specific ultrasonic treatment of litchi thaumatin-like protein inhibits inflammatory response in RAW264.7 macrophages via NF-κB and MAPK transduction pathways

Ultrasonics sonochemistry, 2023-05, Vol.95, p.106355-106355, Article 106355

2023

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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Molecules (Basel, Switzerland), 2018-10, Vol.23 (10), p.2596

2018

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Intervention mechanism of repeated oral GABA administration on anxiety-like behaviors induced by emotional stress in rats

Psychiatry research, 2019-01, Vol.271, p.649-657

2019

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By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

Antioxidants, 2023-02, Vol.12 (2), p.418

2023

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Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties

Foods, 2022-09, Vol.11 (18), p.2821

2022

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Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science

Current research in food science, 2023-01, Vol.6, p.100481-100481, Article 100481

2023

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Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review

Comprehensive reviews in food science and food safety, 2020-07, Vol.19 (4), p.2139-2163

2020

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Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

Journal of food engineering, 2023-02, Vol.339, p.111264, Article 111264

2023

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Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing

Food hydrocolloids, 2022-08, Vol.129, p.107675, Article 107675

2022

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Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Food hydrocolloids, 2021-04, Vol.113, p.106482, Article 106482

2021

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Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties

Food chemistry, 2024-03, Vol.437, p.137812-137812, Article 137812

2024

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Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage

Food science & technology, 2022-06, Vol.162, p.113450, Article 113450

2022

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Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch

Carbohydrate polymers, 2021-03, Vol.256, p.117537-117537, Article 117537

2021

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Structural Characterization and Pro-inflammatory Activity of a Thaumatin-Like Protein from Pulp Tissues of Litchi chinensis

Journal of agricultural and food chemistry, 2020-06, Vol.68 (23), p.6439-6447

2020

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Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten

Food science & technology, 2020-11, Vol.133, p.109993, Article 109993

2020

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Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase

Food chemistry, 2023-11, Vol.426, p.136624-136624, Article 136624

2023

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Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose

Food chemistry, 2022-04, Vol.374, p.131821-131821, Article 131821

2022

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Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Food hydrocolloids, 2022-06, Vol.127, p.107541, Article 107541

2022

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Exploration of bigel 4D printing with spontaneous colour change for monitoring bio-actives kinetic behaviour based on the dual-units 3D printer

Journal of food engineering, 2024-04, Vol.367, p.111861, Article 111861

2024

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Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

Trends in Food Science & Technology, 2022-07, Vol.125, p.12-25

2022

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Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development

Food chemistry, 2023-03, Vol.405, p.134855-134855, Article 134855

2023

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Effects of mango peel powder on starch digestion and quality characteristics of bread

International journal of biological macromolecules, 2019-11, Vol.140, p.647-652

2019

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Acetylation at the O-6 position of t-Glc improved immunoactivity of α-1,6-glucan from longan by additionally activating Dectin-1 and CD14 receptors

Carbohydrate polymers, 2023-11, Vol.320, p.121199-121199, Article 121199

2023

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Structural characterization of an active polysaccharide of longan and evaluation of immunological activity

Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

Time-specific ultrasonic treatment of litchi thaumatin-like protein inhibits inflammatory response in RAW264.7 macrophages via NF-κB and MAPK transduction pathways

Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Intervention mechanism of repeated oral GABA administration on anxiety-like behaviors induced by emotional stress in rats

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties

Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science

Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review

Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing

Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties

Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage

Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch

Structural Characterization and Pro-inflammatory Activity of a Thaumatin-Like Protein from Pulp Tissues of Litchi chinensis

Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten

Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase

Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose

Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Exploration of bigel 4D printing with spontaneous colour change for monitoring bio-actives kinetic behaviour based on the dual-units 3D printer

Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development

Effects of mango peel powder on starch digestion and quality characteristics of bread

Acetylation at the O-6 position of t-Glc improved immunoactivity of α-1,6-glucan from longan by additionally activating Dectin-1 and CD14 receptors

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