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Carbohydrate Polymers|November 16, 2016
Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcuminShengfeng Peng, Liqiang Zou, Weilin Liu, et al.
Experimental Cell Research|June 1, 2014
Heat shock protein 90β stabilizes focal adhesion kinase and enhances cell migration and invasion in breast cancer cellsXiangyang Xiong, Yao Wang, Chengmei Liu, et al.
Foods (Basel, Switzerland)|November 11, 2022
The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of EmulsionXixiang Shuai, Jun Chen, Qi Liu, et al.
International Journal of Biological Macromolecules|December 4, 2022
Structure characteristics and physicochemical property of starch, dietary fiber, protein in purple corn flour modified by low temperature impact millXiaojuan Guo, Taotao Dai, Lizhen Deng, et al.
Food Chemistry|August 11, 2015
Effects of aleurone layer on rice cooking: A histological investigationJianyong Wu, Jun Chen, Wei Liu, et al.
Food Chemistry|December 26, 2018
Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatmentJunzhen Zhong, Hongda Yu, Yue Tu, et al.
Foods (Basel, Switzerland)|June 26, 2025
Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical PropertiesXiaohong He, Zhimeng Yang, Xufeng Wang, et al.
Carbohydrate Polymers|September 3, 2024
Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starchZhixia Sun, Jun Chen, Taotao Dai, et al.
Food Chemistry|January 8, 2022
Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acidTaotao Dai, David Julian McClements, Ting Hu, et al.
Food & Function|October 17, 2019
Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acidRuyi Li, Yunbing Tan, Taotao Dai, et al.
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