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Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures

Journal of food science, 2023-03, Vol.88 (3), p.962-976

2023

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Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism

Journal of food science, 2021-03, Vol.86 (3), p.1114-1123

2021

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Effects and mechanism of tea polyphenols on the quality of oil during frying process

Journal of food science, 2020-11, Vol.85 (11), p.3786-3796

2020

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Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying

Journal of food science, 2024-06, Vol.89 (6), p.3306-3317

2024

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Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

Journal of food science, 2022-04, Vol.87 (4), p.1500-1513

2022

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A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Journal of the science of food and agriculture, 2023-09, Vol.103 (12), p.6119-6127

2023

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Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction

Carbohydrate polymers, 2012-06, Vol.89 (2), p.694-700

2012

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Interaction and action mechanism of starch with different phenolic compounds

International journal of food sciences and nutrition, 2020-08, Vol.71 (6), p.726-737

2020

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Mechanism of bridging and interfering effects of tea polyphenols on starch molecules

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Journal of food science, 2022-10, Vol.87 (10), p.4504-4521

2022

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Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging

Polymers, 2023-01, Vol.15 (3), p.588

2023

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Antioxidant activity and characterization of antioxidant polysaccharides from pine needle (Cedrus deodara)

Carbohydrate polymers, 2014-08, Vol.108, p.58-64

2014

Volltextzugriff (PDF)

Chemical Composition, Antioxidant, and Antimicrobial Activities of Essential Oil from Pine Needle (Cedrus deodara)

Journal of food science, 2012-07, Vol.77 (7), p.C824-C829

2012

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Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking

Journal of food science, 2022-02, Vol.87 (2), p.651-663

2022

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Effect of tea polyphenols on the tenderness of yak meat

Journal of food processing and preservation, 2020-05, Vol.44 (5), p.n/a

2020

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Antioxidant, Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract

Journal of food science, 2013-09, Vol.78 (9), p.C1354-C1362

2013

Volltextzugriff (PDF)

Cross‐linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism

Journal of food biochemistry, 2022-12, Vol.46 (12), p.e14416-n/a

2022

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Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Journal of food science, 2021-07, Vol.86 (7), p.2910-2923

2021

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Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins

Journal of food biochemistry, 2022-10, Vol.46 (10), p.e14288-n/a

2022

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Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara

International journal of food microbiology, 2012-02, Vol.153 (1), p.78-84

2012

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Gliadin interacted with tea polyphenols: potential application and action mechanism

International journal of food sciences and nutrition, 2022-08, Vol.73 (6), p.786-799

2022

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Effects of phenols with different structure characteristics on properties of potato starch: Action rule and molecular mechanism

Journal of food processing and preservation, 2022-07, Vol.46 (7), p.n/a

2022

Volltextzugriff (PDF)

A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

Carbohydrate polymers, 2019-07, Vol.215, p.1-7

2019

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Effect of lotus (Nelumbo nucifera) petals extract on the quality of yogurt and its action mechanism

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

Volltextzugriff (PDF)

Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

Food research international, 2021-10, Vol.148, p.110593, Article 110593

2021

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Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures

Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism

Effects and mechanism of tea polyphenols on the quality of oil during frying process

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction

Interaction and action mechanism of starch with different phenolic compounds

Mechanism of bridging and interfering effects of tea polyphenols on starch molecules

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging

Antioxidant activity and characterization of antioxidant polysaccharides from pine needle (Cedrus deodara)

Chemical Composition, Antioxidant, and Antimicrobial Activities of Essential Oil from Pine Needle (Cedrus deodara)

Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking

Effect of tea polyphenols on the tenderness of yak meat

Antioxidant, Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract

Cross‐linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins

Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara

Gliadin interacted with tea polyphenols: potential application and action mechanism

Effects of phenols with different structure characteristics on properties of potato starch: Action rule and molecular mechanism

A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

Effect of lotus (Nelumbo nucifera) petals extract on the quality of yogurt and its action mechanism

Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

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