Showing results (1-10 of 68) with videos related to
Sort By:
Pageof 7
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|October 10, 2020
Polyphenol binding disassembles glycation-modified bovine serum albumin amyloid fibrilsGovindarajan Prasanna, Pu JingFood Chemistry|June 18, 2025
pH-assisted and heat-induced nanostructures of beta-lactoglobulin for the stabilization of anthocyaninsDacheng Feng, Pu JingInternational Journal of Biological Macromolecules|September 8, 2020
Polyphenols redirects the self-assembly of serum albumin into hybrid nanostructuresGovindarajan Prasanna, Pu JingJournal of Agricultural and Food Chemistry|October 2, 2023
Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging MiceNan Zhang, Pu JingBiochemical and Biophysical Research Communications|November 4, 2020
Self-assembly of N-terminal Alzheimer's β-amyloid and its inhibitionGovindarajan Prasanna, Pu JingFood Chemistry|April 24, 2026
Elucidating the structural and functional properties of pectin from cloudy pomelo juice and its role in cloud stabilityTisong Liang, Pu JingSpectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|July 9, 2018
Spectroscopic and molecular modelling studies on glycation modified bovine serum albumin with cyanidin-3-O-glucosideGovindarajan Prasanna, Pu JingInternational Journal of Biological Macromolecules|November 16, 2019
Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils: Morphology, spectroscopy and thermal protectionZhen Ma, Pu JingArchives of Biochemistry and Biophysics|February 24, 2018
Cyanidin-3-O-glucoside functions like chemical chaperone and attenuates the glycation mediated amyloid formation in albuminGovindarajan Prasanna, Pu JingCritical Reviews in Food Science and Nutrition|December 1, 2020
Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefitsNan Zhang, Pu JingPageof 7