Lei Zhao

发表

Impact of Precooling and Controlled-Atmosphere Storage on γ-Aminobutyric Acid (GABA) Accumulation in Longan (Dimocarpus longan Lour.) Fruit.

Molin Zhou, Kessy H Ndeurumio, Lei Zhao, 2016, Journal of agricultural and food chemistry.

Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W

Lei Zhao, Zhuoyan Hu, Haibo Lan, 2021 .

Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Lei Zhao, Zhuoyan Hu, Haibo Lan, 2018, Molecules.

Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures.

Hang Xiao, Jianyin Miao, Lei Zhao, 2019, Journal of food science.

Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review.

Jie Zhu, Lei Zhao, Zhuoyan Hu, 2020, Comprehensive reviews in food science and food safety.

Glucose-rich polysaccharide from dried 'Shixia' longan activates macrophages through Ca2+ and CR3-mediated MAPKs and PI3K-AKT pathways.

Lei Zhao, Zhuoyan Hu, Haibo Lan, 2020, International journal of biological macromolecules.

Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage

Vassilios Raikos, Lei Zhao, Guang Liu, 2022, Journal of Food Science and Technology.

Effects of mango peel powder on starch digestion and quality characteristics of bread.

Ting He, Lei Zhao, Zhuoyan Hu, 2019, International journal of biological macromolecules.

In vitro immunomodulatory activity of water-soluble glucans from fresh and dried Longan (Dimocarpus longan Lour.).

M. Coimbra, Lei Zhao, Zhuoyan Hu, 2021, Carbohydrate polymers.

Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Lei Zhao, Zhuoyan Hu, Kai Wang, 2022, Food Hydrocolloids.

Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Lei Zhao, Zhuoyan Hu, Haibo Lan, 2021 .

Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, Food Hydrocolloids.

Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch.

Ting He, Lei Zhao, Zhuoyan Hu, 2021, Carbohydrate polymers.

Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

X. Liu, C. Renard, Lei Zhao, 2022, Trends in Food Science & Technology.

Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp

Molin Zhou, Lei Zhao, Zhuoyan Hu, 2016, Molecules.

Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development.

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, Food chemistry.

Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

Fengwei Xie, Lei Zhao, Pei Chen, 2017 .

Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, Journal of Food Engineering.

The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment.

Bin Zhang, Lei Zhao, Zhuoyan Hu, 2019, Carbohydrate polymers.

Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten

Jie Zhu, Lei Zhao, Zhuoyan Hu, 2020, LWT.

Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, LWT.

Litchi thaumatin-like protein induced the liver inflammation and altered the gut microbiota community structure in mice.

Lei Zhao, Zhuoyan Hu, Weichao Li, 2022, Food research international.

Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose

Lei Zhao, Zhuoyan Hu, Weichao Li, 2021, Food Chemistry.

Enrichment and biotransformation of phenolic compounds from litchi pericarps with angiotensin I-converting enzyme (ACE) inhibition activity

Lei Zhao, Zhuoyan Hu, Kai Wang, 2018 .

Structural Characterization and Pro-inflammatory Activity of a Thaumatin-like Protein from the Pulp Tissues of Litchi chinensis.

Hang Xiao, Lei Zhao, Zhuoyan Hu, 2020, Journal of agricultural and food chemistry.

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

X. Liu, Lei Zhao, Zhuoyan Hu, 2023, Antioxidants.

Protective effects of polyphenolic extracts from longan seeds promote healing of deep second-degree burn in mice.

Hang Xiao, Lei Zhao, Zhuoyan Hu, 2019, Food & function.

Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage

Vassilios Raikos, Lei Zhao, Guang Liu, 2022, Journal of Food Science and Technology.

Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

Lei Zhao, Zhuoyan Hu, Kai Wang, 2018, Molecules.

Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science.

X. Liu, Lei Zhao, Zhuoyan Hu, 2023, Current research in food science.

Time-specific ultrasonic treatment of litchi thaumatin-like protein inhibits inflammatory response in RAW264.7 macrophages via NF-κB and MAPK transduction pathways

X. Liu, Lei Zhao, Zhuoyan Hu, 2023, Ultrasonics sonochemistry.

Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre

X. Liu, Xin Zhang, Lei Zhao, 2023, LWT.

Acetylation at the O-6 position of t-Glc improved immunoactivity of α-1,6-glucan from longan by additionally activating Dectin-1 and CD14 receptors

X. Liu, Lei Zhao, Zhuoyan Hu, 2023, Carbohydrate Polymers.

Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules.

X. Liu, C. Renard, Lei Zhao, 2023, Critical reviews in food science and nutrition.

Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties.

Lei Zhao, Zhuoyan Hu, Kai Wang, 2023, Food chemistry.

A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications.

Lei Zhao, Zhuoyan Hu, Kai Wang, 2024, Comprehensive reviews in food science and food safety.

Enhancement of chitosan-based film physicochemical and storage properties by interaction with proanthocyanidin and natural deep eutectic solvent.

Lei Zhao, Zhuoyan Hu, Kai Wang, 2024, International journal of biological macromolecules.

Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase.

X. Liu, Xin Zhang, Lei Zhao, 2023, Food chemistry.

Exploration of bigel 4D printing with spontaneous colour change for monitoring bio-actives kinetic behaviour based on the dual-units 3D printer

Lei Zhao, Zhuoyan Hu, Kai Wang, 2023, Journal of Food Engineering.