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Food Chemistry|July 25, 2016
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey proteinXingfeng Xu, Junzhen Zhong, Jun Chen, et al.
Journal of Agricultural and Food Chemistry|April 13, 2016
Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in VivoQian Li, Xieyi Wang, Taotao Dai, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucanRuyi Li, Shengfeng Peng, Ruojie Zhang, et al.
International Journal of Biological Macromolecules|April 17, 2023
Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsionQin Geng, David Julian McClements, Zhihua Wu, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peelsQian Li, Jun Chen, Ti Li, et al.
Food Chemistry|May 3, 2016
Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assayQian Li, Xieyi Wang, Jun Chen, et al.
Critical Reviews in Food Science and Nutrition|June 10, 2022
Modification of flavonoids: methods and influences on biological activitiesChanghong Li, Taotao Dai, Jun Chen, et al.
Food Chemistry|November 16, 2019
Amino acid-amidated pectin: Preparation and characterizationJun Chen, Xiaoqin Niu, Taotao Dai, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibilityTaotao Dai, David Julian McClements, Xiaoqin Niu, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoesQian Li, Ti Li, Chengmei Liu, et al.
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