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Carbohydrate Polymers|July 31, 2016
Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical propertiesYu-Lu Han, Jie Gao, Yan-Yan Yin, et al.
Food Chemistry|May 26, 2019
Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulationYi Pan, Zhengzong Wu, Bao Zhang, et al.
Behavioural Pharmacology|November 9, 2019
Biochanin A protects against angiotensin II-induced damage of dopaminergic neurons in rats associated with the increased endophilin A2 expressionHai-Xia Xue, Hua Kong, Yi-Gui Yu, et al.
Neuroscience Research|August 5, 2008
Protective effect of isoflavones from Trifolium pratense on dopaminergic neuronsHan-Qing Chen, Xi-Jin Wang, Zheng-Yu Jin, et al.
Food Chemistry|December 23, 2014
Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starchXiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, et al.
The Journal of International Medical Research|December 15, 2017
Nuclear G protein-coupled oestrogen receptor (GPR30) predicts poor survival in patients with ovarian cancerCai-Xia Zhu, Wei Xiong, Ma-Lie Wang, et al.
Food Chemistry|September 20, 2014
Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium ThunbJie Gao, Ting Zhang, Zheng-Yu Jin, et al.
Bioinspiration & Biomimetics|February 1, 2017
Bio-inspired annelid robot: a dielectric elastomer actuated soft robotLiang Xu, Han-Qing Chen, Jiang Zou, et al.
Food Chemistry|April 3, 2018
Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starchQing-Qing Lv, Gao-Yang Li, Qiu-Tao Xie, et al.
Food Chemistry|March 13, 2019
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysatesYi Pan, Qiu-Tao Xie, Jie Zhu, et al.
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