Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review
Liang, Jin, Yan, Hua, Puligundla, Pradeep, Gao, Xueling, Zhou, Yibin, Wan, Xiaochun
Published in Food hydrocolloids (01.08.2017)
Published in Food hydrocolloids (01.08.2017)
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Spinel ZnFe2O4 nanoparticle-decorated rod-like ZnO nanoheterostructures for enhanced gas sensing performances
Wang, Shurong, Zhang, Jingxv, Yang, Jiedi, Gao, Xueling, Zhang, Hongxin, Wang, Yanshuang, Zhu, Zhenyu
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Year of Publication 01.01.2015
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Synthesis and gas sensor application of ZnFe2O4-ZnO composite hollow microspheres
Wang, Shurong, Gao, Xueling, Yang, Jiedi, Zhu, Zhenyu, Zhang, Hongxin, Wang, Yanshuang
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Year of Publication 01.01.2014
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Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment
Zhang, Lingli, Wu, Guangsheng, Wang, Wenbo, Yue, Junyang, Yue, Pengxiang, Gao, Xueling
Published in International journal of food properties (01.01.2019)
Published in International journal of food properties (01.01.2019)
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Identification of Conserved and Novel MicroRNAs in Blueberry
Yue, Junyang, Lu, Xiaohui, Zhang, Huan, Ge, Jiao, Gao, Xueling, Liu, Yongsheng
Published in Frontiers in plant science (30.06.2017)
Published in Frontiers in plant science (30.06.2017)
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Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection
Wang, Shuo, Xia, Peng, Wang, Shaozhen, Liang, Jin, Sun, Yue, Yue, Pengxiang, Gao, Xueling
Published in Food hydrocolloids (01.11.2019)
Published in Food hydrocolloids (01.11.2019)
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pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
Zhou, Xi, Yu, Xizhen, Xie, Fei, Fan, Yaqi, Xu, Xinglian, Qi, Jun, Xiong, Guoyuan, Gao, Xueling, Zhang, Feiyu
Published in Food hydrocolloids (01.09.2021)
Published in Food hydrocolloids (01.09.2021)
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Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork
Ruan, Chengcheng, Zhang, Yumeng, Sun, Yue, Gao, Xueling, Xiong, Guoyuan, Liang, Jin
Published in International journal of biological macromolecules (01.12.2019)
Published in International journal of biological macromolecules (01.12.2019)
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Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate
Ruan, Chengcheng, Zhang, Yumeng, Wang, Jiejie, Sun, Yue, Gao, Xueling, Xiong, Guoyuan, Liang, Jin
Published in International journal of biological macromolecules (01.08.2019)
Published in International journal of biological macromolecules (01.08.2019)
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Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee
Wang, Shuo, Ye, Xinqi, Sun, Yue, Liang, Jin, Yue, Pengxiang, Gao, Xueling
Published in Food chemistry (30.01.2021)
Published in Food chemistry (30.01.2021)
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Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum
An, Tingting, Chen, Mengxue, Zu, Zhongqi, Chen, Qi, Lu, Hengqian, Yue, Pengxiang, Gao, Xueling
Published in Food research international (01.10.2021)
Published in Food research international (01.10.2021)
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Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules
Liang, Jin, Yan, Hua, Zhang, Jiuya, Dai, Wenzhong, Gao, Xueling, Zhou, Yibin, Wan, Xiaochun, Puligundla, Pradeep
Published in Carbohydrate polymers (01.09.2017)
Published in Carbohydrate polymers (01.09.2017)
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Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties
Sun, Yue, Chi, Jinpeng, Ye, Xinqi, Wang, Shuo, Liang, Jin, Yue, Pengxiang, Xiao, Hang, Gao, Xueling
Published in Food science & technology (01.03.2021)
Published in Food science & technology (01.03.2021)
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