Artykuły udostępnione publicznie: - Shuqin XiaWięcej informacji
Niedostępne w żadnym miejscu: 36
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
C Tan, B Feng, X Zhang, W Xia, S Xia
Food hydrocolloids 52, 774-784, 2016
Upoważnienia: National Natural Science Foundation of China
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
B Muhoza, S Xia, J Cai, X Zhang, E Duhoranimana, J Su
Food Hydrocolloids 87, 712-722, 2019
Upoważnienia: National Natural Science Foundation of China
Liposome as a delivery system for carotenoids: Comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation
C Tan, J Xue, S Abbas, B Feng, X Zhang, S Xia
Journal of agricultural and food chemistry 62 (28), 6726-6735, 2014
Upoważnienia: National Natural Science Foundation of China
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
B Muhoza, S Xia, X Zhang
Food Hydrocolloids 97, 105174, 2019
Upoważnienia: National Natural Science Foundation of China
Modulation of the carotenoid bioaccessibility through liposomal encapsulation
C Tan, Y Zhang, S Abbas, B Feng, X Zhang, S Xia
Colloids and surfaces B: biointerfaces 123, 692-700, 2014
Upoważnienia: National Natural Science Foundation of China
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
M Zhang, X Chen, K Hayat, E Duhoranimana, X Zhang, S Xia, J Yu, ...
Food Research International 109, 72-81, 2018
Upoważnienia: National Natural Science Foundation of China
Microencapsulation of essential oils by complex coacervation method: Preparation, thermal stability, release properties and applications
B Muhoza, S Xia, X Wang, X Zhang, Y Li, S Zhang
Critical Reviews in Food Science and Nutrition 62 (5), 1363-1382, 2022
Upoważnienia: National Natural Science Foundation of China
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
H Cui, J Yu, S Xia, E Duhoranimana, Q Huang, X Zhang
Food Chemistry 271, 47-53, 2019
Upoważnienia: National Natural Science Foundation of China
Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes
X Wang, F Cheng, X Wang, T Feng, S Xia, X Zhang
International journal of biological macromolecules 168, 59-66, 2021
Upoważnienia: National Natural Science Foundation of China
Fabrication of epigallocatechin-3-gallate nanocarrier based on glycosylated casein: stability and interaction mechanism
J Xue, C Tan, X Zhang, B Feng, S Xia
Journal of Agricultural and Food Chemistry 62 (20), 4677-4684, 2014
Upoważnienia: National Natural Science Foundation of China
Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction
B Muhoza, Y Zhang, S Xia, J Cai, X Zhang, J Su
Journal of Functional Foods 45, 1-9, 2018
Upoważnienia: National Natural Science Foundation of China
Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation
S Xia, Y Li, Q Xia, X Zhang, Q Huang
Food Hydrocolloids 43, 228-235, 2015
Upoważnienia: National Natural Science Foundation of China
The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying
B Muhoza, S Xia, X Wang, X Zhang
Food Hydrocolloids 105, 105807, 2020
Upoważnienia: National Natural Science Foundation of China
Probing conformational change of bovine serum albumin–dextran conjugates under controlled dry heating
S Xia, Y Li, Q Zhao, J Li, Q Xia, X Zhang, Q Huang
Journal of agricultural and food chemistry 63 (16), 4080-4086, 2015
Upoważnienia: US National Institutes of Health, National Natural Science Foundation of China
Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
Q Liu, H Cui, B Muhoza, E Duhoranimana, S Xia, K Hayat, S Hussain, ...
Food Hydrocolloids 105, 105789, 2020
Upoważnienia: National Natural Science Foundation of China
Biopolymer–lipid bilayer interaction modulates the physical properties of liposomes: mechanism and structure
C Tan, Y Zhang, S Abbas, B Feng, X Zhang, W Xia, S Xia
Journal of Agricultural and Food Chemistry 63 (32), 7277-7285, 2015
Upoważnienia: National Natural Science Foundation of China
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly
X Wang, X Wang, B Muhoza, T Feng, S Xia, X Zhang
Innovative Food Science & Emerging Technologies 62, 102344, 2020
Upoważnienia: National Natural Science Foundation of China
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
X Wang, Y Yi, C Guo, X Wang, J Yu, S Xia
Food Hydrocolloids 134, 108018, 2023
Upoważnienia: National Natural Science Foundation of China
Improving the flavor and oxidation resistance of processed sunflower seeds with Maillard peptides
H Chen, H Cui, M Zhang, K Hayat, J Yu, S Xia, Y Zhai, X Zhang
Food and Bioprocess Technology 12, 809-819, 2019
Upoważnienia: National Natural Science Foundation of China
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
X Wang, X Wang, X Zhang, S Liu, J Yu, H Cui, S Xia, CT Ho
Food Research International 172, 113106, 2023
Upoważnienia: National Natural Science Foundation of China
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