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RSC Advances|May 6, 2022
Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological propertiesSiyu He, Nan Zhang, Pu JingFood Chemistry|August 5, 2019
Black rice anthocyanins embedded in self-assembled chitosan/chondroitin sulfate nanoparticles enhance apoptosis in HCT-116 cellsTisong Liang, Zhentao Zhang, Pu JingCritical Reviews in Food Science and Nutrition|June 24, 2022
Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional propertiesZhen Ma, Anqi Guo, Pu JingFood Research International (Ottawa, Ont.)|June 13, 2020
Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stabilityHui-Shuang Zhao, Zhen Ma, Pu JingSpectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|April 29, 2020
Spectroscopic and molecular docking studies on the interaction of phycocyanobilin with peptide moieties of C-phycocyaninXueyu Tong, Govindarajan Prasanna, Nan Zhang, et al.Journal of Proteomics|November 8, 2020
TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in miceNan Zhang, Zhentao Zhang, Wei Xu, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|February 8, 2018
Multiple fingerprinting analyses in quality control of Cassiae Semen polysaccharidesJing Cheng, Siyu He, Qiang Wan, et al.Journal of Biomolecular Structure & Dynamics|May 16, 2019
Molecular interaction of cyanidin-3-O-glucoside with ovalbumin: insights from spectroscopic, molecular docking and in vitro digestive studiesZhen Ma, Govindarajan Prasanna, Linlei Jiang, et al.Comprehensive Reviews in Food Science and Food Safety|March 31, 2021
Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushroomsShankar Subramaniam, Shunshan Jiao, Zhentao Zhang, et al.Food Chemistry|April 14, 2024
Heat treatment improves the dispersion stability of rice bran milk through changing the settling behaviorDacheng Feng, Sijia Yin, Xinyao Wen, et al.Pageof 7