Zhanqun Hou

发表

Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology

Xin Liu, Y. Gong, Zhanqun Hou, 2012 .

Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

S. Miao, Like Mao, Yanxiang Gao, 2019, Food Engineering Reviews.

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Yanxiang Gao, Zhanqun Hou, Yuwei Liu, 2012 .

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

Yanxiang Gao, Fang Yuan, Zhanqun Hou, 2013 .

Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay

Yanxiang Gao, Fang Yuan, Zhanqun Hou, 2011 .

Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation.

Ling Huang, Zhanqun Hou, Yixiang Liu, 2019, Food & function.

Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder

Baoguo Sun, Duoxia Xu, Yanping Cao, 2018, LWT.

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2012 .

Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2010, Journal of agricultural and food chemistry.

W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus.

Guofang Zhang, Zhanqun Hou, Chun Li, 2023, International journal of biological macromolecules.

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Like Mao, Yanxiang Gao, Fang Yuan, 2018, Food Hydrocolloids.

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Hongqiang Chen, Like Mao, Yanxiang Gao, 2020 .

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

Yanxiang Gao, Zhanqun Hou, Yuwei Liu, 2014 .

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Yanxiang Gao, Zhanqun Hou, Jia Yang, 2014, Journal of Food Science and Technology.

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Hang Xiao, Duoxia Xu, Yanping Cao, 2020 .

Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2013 .

The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2010 .

Structural and conformational modification of whey proteins induced by supercritical carbon dioxide

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2011 .

Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology

Yuanyuan Zheng, Fang Yuan, Zhanqun Hou, 2010 .

Functional Analysis of Chimeric Proteins of the Wilson Cu(I)-ATPase (ATP7B) and ZntA, a Pb(II)/Zn(II)/Cd(II)-ATPase fromEscherichia coli *

B. Mitra, Zhanqun Hou, B. Sarkar, 2001, The Journal of Biological Chemistry.