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A tree peony RING-H2 finger protein, PsATL33, plays an essential role in cold-induced bud dormancy release by regulating gibberellin content

Frontiers in plant science, 2024-06, Vol.15, p.1395530

2024

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Exploiting dynamic thiourethane covalent bonds for enhanced adhesion of UV-curable metal coatings

Progress in organic coatings, 2023-04, Vol.177, p.107438, Article 107438

2023

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PhERF71 regulates petunia flower senescence by modulating ethylene biosynthesis

Postharvest biology and technology, 2024-10, Vol.216, p.113070, Article 113070

2024

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Abscisic acid-induced transcription factor PsMYB306 negatively regulates tree peony bud dormancy release

Plant physiology (Bethesda), 2024-03, Vol.194 (4), p.2449

2024

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Contribution of anthocyanin and polyunsaturated fatty acid biosynthesis to cold tolerance during bud sprouting in tree peony

Industrial crops and products, 2022-11, Vol.188, p.115563, Article 115563

2022

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Detailed Power Measurement with Arm Embedded Boards

Mao, Yanxiang

2018

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ProQuest

Ecological risk assessment of cities on the Tibetan Plateau based on land use/land cover changes – Case study of Delingha City

Ecological indicators, 2019-06, Vol.101, p.185-191

2019

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Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Food hydrocolloids, 2018-01, Vol.74, p.239-248

2018

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Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

Food hydrocolloids, 2018-12, Vol.85, p.75-85

2018

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Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

Food hydrocolloids, 2020-02, Vol.99, p.105334, Article 105334

2020

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Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Food hydrocolloids, 2020-08, Vol.105, p.105855, Article 105855

2020

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Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

Food chemistry, 2020-10, Vol.326, p.126973, Article 126973

2020

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Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Food hydrocolloids, 2020-02, Vol.99, p.105372, Article 105372

2020

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Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Food hydrocolloids, 2018-11, Vol.84, p.489-497

2018

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Emulsion gels with different proteins at the interface: Structures and delivery functionality

Food hydrocolloids, 2021-07, Vol.116, p.106637, Article 106637

2021

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Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation

Food hydrocolloids, 2021-12, Vol.121, p.106995, Article 106995

2021

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The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

Trends in food science & technology, 2016-10, Vol.56, p.21-38

2016

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Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

Food hydrocolloids, 2020-05, Vol.102, p.105600, Article 105600

2020

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The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics

Food research international, 2018-07, Vol.109, p.24-34

2018

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Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging

Food chemistry, 2022-03, Vol.373 (Pt A), p.131414-131414, Article 131414

2022

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Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

Food hydrocolloids, 2018-04, Vol.77, p.617-628

2018

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Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Critical reviews in food science and nutrition, 2020-05, Vol.60 (10), p.1651-1666

2020

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Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

Food chemistry, 2017-12, Vol.237, p.1163-1171

2017

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Emulsion design for the delivery of β-carotene in complex food systems

Critical reviews in food science and nutrition, 2018-03, Vol.58 (5), p.770-784

2018

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Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

Food chemistry, 2019-03, Vol.275, p.246-254

2019

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A tree peony RING-H2 finger protein, PsATL33, plays an essential role in cold-induced bud dormancy release by regulating gibberellin content

Exploiting dynamic thiourethane covalent bonds for enhanced adhesion of UV-curable metal coatings

PhERF71 regulates petunia flower senescence by modulating ethylene biosynthesis

Abscisic acid-induced transcription factor PsMYB306 negatively regulates tree peony bud dormancy release

Contribution of anthocyanin and polyunsaturated fatty acid biosynthesis to cold tolerance during bud sprouting in tree peony

Detailed Power Measurement with Arm Embedded Boards

Ecological risk assessment of cities on the Tibetan Plateau based on land use/land cover changes – Case study of Delingha City

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Emulsion gels with different proteins at the interface: Structures and delivery functionality

Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging

Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

Emulsion design for the delivery of β-carotene in complex food systems

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

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