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Food Chemistry|May 30, 2025
Regulating protein structure by Ligustrum robustum (Rxob.) Blume polyphenols during thermal processing: A potential strategyHao-Xiang Gao, Nan Chen, Wei-Cai ZengJournal of Food Science|September 29, 2020
Effects and mechanism of tea polyphenols on the quality of oil during frying processHao-Xiang Gao, Jie Yu, Nan Chen, et al.Food Chemistry|February 22, 2025
A novel microemulsion loaded with Ligustrum robustum (Rxob.) Blume polyphenols: Preparation, characterization, and applicationHao-Xiang Gao, Nan Chen, Qiang He, et al.Journal of Food Science|January 30, 2023
Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structuresNan Chen, Hao-Xiang Gao, Qiang He, et al.Polymers|February 11, 2023
Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit PackagingNan Chen, Hao-Xiang Gao, Qiang He, et al.Foods (Basel, Switzerland)|July 11, 2023
Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action MechanismNan Chen, Hao-Xiang Gao, Qiang He, et al.Journal of Food Science|May 16, 2024
Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during fryingHao-Xiang Gao, Nan Chen, Qiang He, et al.Carbohydrate Polymers|April 15, 2019
A functional polysaccharide film forming by pectin, chitosan, and tea polyphenolsHao-Xiang Gao, Zheng He, Qun Sun, et al.Food Chemistry|September 9, 2023
Effects of structural characteristics of phenolic compounds on oxidation of glycerol trioleate: Action rule and mechanismHao-Xiang Gao, Nan Chen, Qiang He, et al.Journal of Food Science|February 5, 2022
Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi-spectroscopic methods and molecular dockingHao-Xiang Gao, Heng-Yu Liang, Nan Chen, et al.Pageof 2