C. Jia

发表

Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability

Suping Ji, C. Jia, Dandan Cao, 2020 .

Preparation of phytosteryl ornithine ester hydrochloride and improvement of its bioaccessibility and cholesterol-reducing activity in vitro.

C. Jia, Xiaoming Zhang, Xue Xia, 2020, Food chemistry.

Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

U. Farooq, W. Xia, K. Hayat, 2009 .

Direct and selective enzymatic synthesis of trehalose unsaturated fatty acid diesters and evaluation of foaming and emulsifying properties.

Suping Ji, C. Jia, Dandan Cao, 2020, Enzyme and microbial technology.

A simple approach for the selective enzymatic synthesis of dilauroyl maltose in organic media

W. Xia, C. Jia, Xiaoming Zhang, 2010 .

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

K. Hayat, Z. Dong, C. Jia, 2011 .

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace.

U. Farooq, K. Hayat, S. Abbas, 2010 .

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

K. Hayat, F. Zhong, C. Jia, 2010 .

Effect of processing parameters on the formation of spherical multinuclear microcapsules encapsulating peppermint oil by coacervation

Z. Dong, C. Jia, A. Touré, 2007, Journal of microencapsulation.

Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.

Zuobing Xiao, Yunwei Niu, C. Jia, 2012, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Efficient solvent-free synthesis of phytostanyl esters in the presence of acid-surfactant-combined catalyst.

C. Jia, Biao Feng, Wen-Sen He, 2012, Journal of agricultural and food chemistry.

An efficient and expeditious synthesis of phytostanyl esters in a solvent-free system

C. Jia, Xiaoming Zhang, Feng Biao, 2012 .

Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.

Haiyan Yu, Zuobing Xiao, Yunwei Niu, 2011, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

K. Hayat, C. Jia, Xiaoming Zhang, 2012, Food and Bioprocess Technology.

Oxidative decarboxylation of mandelic acid derivative by recombinant Escherichia coli: a novel method of ethyl vanillin synthesis

C. Jia, Xiaoming Zhang, Zeng Zeng, 2013, Biotechnology Letters.

Efficient synthesis of phytosteryl esters using the Lewis acidic ionic liquid

C. Jia, Xiaoming Zhang, Biao Feng, 2012 .

Preparation, characterization and the stability of ferrous glycinate nanoliposomes

M. Xie, K. Hayat, C. Jia, 2011 .

Chitosan derivative functionalized carbon nanotubes as carriers for enzyme immobilization to improve synthetic efficiency of ethyl caproate

Suping Ji, C. Jia, Wei Liu, 2021 .

Effect of ultrafiltration and fining adsorbents on the clarification of green tea

K. Hayat, F. Zhong, C. Jia, 2011 .

Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation.

Chi-Tang Ho, K. Hayat, C. Jia, 2022, Journal of agricultural and food chemistry.

Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfate.

S. Abbas, C. Jia, Xiaoming Zhang, 2015, Journal of agricultural and food chemistry.

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: further insights into thermal degradation and cross-linking.

W. Xia, Zuobing Xiao, C. Jia, 2010 .

Critical desiccation state Raman spectroscopy for simple, rapid and sensitive detection of native and glycosylated protein

C. Jia, Xiaoming Zhang, E. Karangwa, 2017 .

Role of plant stanol derivatives in the modulation of cholesterol metabolism and liver gene expression in mice.

C. Jia, Xiaoming Zhang, Biao Feng, 2013, Food chemistry.

Cholesterol-lowering effects of plant steryl and stanyl laurate by oral administration in mice.

C. Jia, Biao Feng, Wen-Sen He, 2011, Journal of agricultural and food chemistry.

Interaction of component (E) with tumor cellular DNA

C. Jia, Xi Ning, Ma Yunpeng, 1989 .

Comparative study on phenolic compounds and antioxidant activity of feutrell's early and kinnow peel extracts

K. Hayat, S. Abbas, C. Jia, 2011 .

Novel Ti and Mn Mesoporous Molecular Sieves: Synthesis, Characterization and Catalytic Activity in the Epoxidation of Vegetable Oil

Hui Xu, C. Jia, Xiaoming Zhang, 2010 .

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.

K. Hayat, C. Jia, Xiaoming Zhang, 2011, Journal of the science of food and agriculture.

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression.

Zuobing Xiao, Yunwei Niu, K. Hayat, 2010, Journal of chromatography. A.

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

K. Hayat, C. Jia, Xiaoming Zhang, 2017 .

Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction.

C. Jia, Xiaoming Zhang, E. Karangwa, 2018, Food chemistry.

Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI-Dextran Conjugate and Chondroitin Sulfate.

C. Jia, Xiaoming Zhang, E. Karangwa, 2016, Journal of agricultural and food chemistry.

Formation Mechanism and Stability of Low Environment-Sensitive Ternary Nanoparticles Based on Zein-Pea Protein-Pectin for Astaxanthin Delivery

C. Jia, Chunli Fan, S. Xia, 2023, SSRN Electronic Journal.

A new approach for facile synthesis of phytosteryl phenolates.

C. Jia, Xiaoming Zhang, Huiqi Wang, 2018, Food chemistry.

Enzymatic synthesis of phytosteryl lipoate and its antioxidant properties.

C. Jia, Xiaoming Zhang, Xue Xia, 2018, Food chemistry.

Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate

S. Abbas, F. Zhong, C. Jia, 2014, European Food Research and Technology.

Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation

Suping Ji, C. Jia, Bertrand Muhoza, 2020 .

Tannic acid-assisted cross-linked nanoparticles as a delivery system of eugenol: The characterization, thermal degradation and antioxidant properties

Suping Ji, C. Jia, Bertrand Muhoza, 2020 .

The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules.

S. Abbas, C. Jia, Xiaoming Zhang, 2014, Colloids and surfaces. B, Biointerfaces.

Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor

C. Jia, Gang Chen, Lu Wang, 2019, Food Bioscience.

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.

C. Jia, Xiaoming Zhang, S. Xia, 2013, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

K. Hayat, Zuobing Xiao, Yunwei Niu, 2011 .

Lipase-catalyzed synthesis of phytostanyl esters in non-aqueous media

Lin Yue, C. Jia, Xiaoming Zhang, 2010 .

Effect of limited enzymatic hydrolysis on physico‐chemical properties of soybean protein isolate‐maltodextrin conjugates

S. Abbas, C. Jia, Xiaoming Zhang, 2015 .

Lipase-catalyzed synthesis of conjugated linoleyl beta-sitosterol and its cholesterol-lowering properties in mice.

Lin Yue, F. Zhong, C. Jia, 2010, Journal of agricultural and food chemistry.

Adducts Derived from (-)-Epigallocatechin gallate-Amadori Rearrangement Product in Aqueous Reaction System: Characterization, Formation and Thermolysis.

Chi-Tang Ho, K. Hayat, C. Jia, 2020, Journal of agricultural and food chemistry.

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System.

Chi-Tang Ho, M. Tahir, K. Hayat, 2019, Journal of agricultural and food chemistry.

Effective Mechanism of (-)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction.

Chi-Tang Ho, M. Tahir, K. Hayat, 2019, Journal of agricultural and food chemistry.

Identification and Maillard reaction activities of dilauryl mannose isomers formed during lipase-catalyzed condensation

C. Jia, Xiaoming Zhang, P. Jiang, 2009 .

A novel chemo-enzymatic synthesis of hydrophilic phytosterol derivatives.

C. Jia, Yu Wang, H. Ma, 2016, Food chemistry.

Efficient synthesis and characterization of ergosterol laurate in a solvent-free system.

C. Jia, H. Ma, Biao Feng, 2014, Journal of agricultural and food chemistry.

Highly Efficient Synthesis of Phytosterol Linolenate Catalyzed by Candida Rugosa Lipase through Transesterification

C. Jia, Gang Chen, Biao Feng, 2017 .

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.

N. Song, C. Jia, Xiaoming Zhang, 2013, Food chemistry.

Lipase-mediated synthesis of water-soluble plant stanol derivatives in tert-butanol.

C. Jia, Xiaoming Zhang, Biao Feng, 2012, Bioresource technology.

Oxidative decarboxylation of mandelic acid derivative by recombinant Escherichia coli: a novel method of ethyl vanillin synthesis

C. Jia, Xiaoming Zhang, Zeng Zeng, 2013, Biotechnology Letters.

Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.

M. Tahir, K. Hayat, C. Jia, 2019, Journal of food science.

Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis

Fang Zhong, Zuobing Xiao, Khizar Hayat, 2010 .

Lipase-catalyzed selective synthesis of monolauroyl maltose using continuous stirred tank reactor

C. Jia, Xiaoming Zhang, P. Jiang, 2008, Biotechnology Letters.

Interaction of Added L-Cyteine with 2-Threityl-thiazolidine-4-carboxylic Acid derived from Xylose-Cysteine System Affecting its Maillard Browning.

Chi-Tang Ho, M. Tahir, K. Hayat, 2019, Journal of agricultural and food chemistry.

Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction.

Chi-Tang Ho, K. Hayat, C. Jia, 2018, Journal of agricultural and food chemistry.

Coupled effects of salt and pressure on catalytic ability of Rhizopus chinensis lipase.

M. Miao, C. Jia, Gang Chen, 2017, Journal of the science of food and agriculture.

Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction.

Chi-Tang Ho, Z. Wang, K. Hayat, 2021, Journal of agricultural and food chemistry.

A new approach for facile synthesis of phytosteryl phenolates.

C. Jia, Xiaoming Zhang, Huiqi Wang, 2018, Food chemistry.