Shaojuan Lai

发表

Application of atomic force microscopy as a nanotechnology tool in food science.

Hongshun Yang, Yifen Wang, Yunfei Li, 2007, Journal of food science.

Phosphorylation of ATXN1 at Ser776 in the cerebellum

H. Zoghbi, H. Orr, P. Jafar-Nejad, 2009, Journal of neurochemistry.

Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

Hongshun Yang, Caili Fu, Shaojuan Lai, 2015 .

Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage.

Hongshun Yang, Fusheng Chen, Lifen Zhang, 2018, Carbohydrate polymers.

Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry

Hongshun Yang, Fusheng Chen, Lifen Zhang, 2013, Natural product research.

Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

Hongshun Yang, Fusheng Chen, Shaojuan Lai, 2011 .

Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry

Hongshun Yang, Fusheng Chen, Shaojuan Lai, 2017 .

Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy.

Hongshun Yang, Shaojuan Lai, Ji’en Wu, 2018, International journal of food microbiology.

Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.).

Hongshun Yang, Caili Fu, Shaojuan Lai, 2015, Journal of food science.

Antioxidant Activity In Vivo and In Vitro of Two Feruloyl Oligosaccharides Preparations Produced from Wheat Bran and Fermented by Aureobasidium pullulans

Shaojuan Lai, Zhenxin Gu, Xiaohong Yu, 2015 .

Atomic force microscopy of the water-soluble pectin of peaches during storage

Hongshun Yang, Yunfei Li, Hong-jie An, 2005 .

Sandwich Ct real-time PCR identifies single-copy T-DNA integration accumulating in backbone-free transgenic T1 Arabidopsis.

C. Zhuang, Shaojuan Lai, Yufei Hu, 2022, Plant science : an international journal of experimental plant biology.

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata).

Hongshun Yang, Lin Chen, Shaojuan Lai, 2018, Food chemistry.

Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions.

Hongshun Yang, Fusheng Chen, Shaojuan Lai, 2020, International journal of biological macromolecules.

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Hongshun Yang, Fusheng Chen, Lifen Zhang, 2018, Food and Bioprocess Technology.

In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2013, European Food Research and Technology.

Regulation and Subcellular Compartmentalization of Ataxin-1 Phosphorylation at Serine776

Shaojuan Lai, 2011 .

Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats

Yanyun Zhao, Xiaoyong Song, Bingjun Qian, 2014, Food Science and Biotechnology.

Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment.

Hongshun Yang, Fusheng Chen, Pei Wang, 2019, Ultrasonics sonochemistry.

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants.

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2015, Food chemistry.

NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon

Hongshun Yang, Shaojuan Lai, Lin Zhao, 2021, Food Control.

Energy Regulated Nutritive and Antioxidant Properties during the Germination and Sprouting of Broccoli Sprouts ( Brassica oleracea var. italica).

Hongshun Yang, Lin Chen, Shaojuan Lai, 2018, Journal of agricultural and food chemistry.

Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

Hongshun Yang, Shaojuan Lai, Dongying Yang, 2021, LWT.

Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit

Hongshun Yang, Shaojuan Lai, Jufang Zhang, 2018, LWT.

Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage

Hongshun Yang, Fusheng Chen, Lifen Zhang, 2018, LWT.

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin.

Hongshun Yang, Fusheng Chen, Shaojuan Lai, 2021, Journal of food science.

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Hongshun Yang, Shaojuan Lai, Xiao Feng, 2017, Food and Bioprocess Technology.

Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Hongshun Yang, Fusheng Chen, Lifen Zhang, 2017, Food and Bioprocess Technology.

Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage.

Hongshun Yang, Fusheng Chen, Pei Wang, 2019, Food chemistry.

Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca).

Hongshun Yang, Fusheng Chen, Zhonggao Jiao, 2017, Food chemistry.

Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

Fusheng Chen, Hongshun Yang, Fusheng Chen, 2017, Food and Bioprocess Technology.

Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Hongshun Yang, Shaojuan Lai, J. Chong, 2015 .

Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage

Hongshun Yang, Yunfei Li, Hong-jie An, 2006 .

Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy

Hongshun Yang, Fusheng Chen, Hong-jie An, 2009 .

Recent Advances in Longan Polysaccharides and Polyphenols

Hongshun Yang, Caili Fu, Shaojuan Lai, 2020, Asian Berries.

Anti-tumor and Immunostimulatory Functions of Two Feruloyl Oligosaccharides Produced from Wheat Bran and Fermented by Aureobasidium pullulans

Hongshun Yang, Shaojuan Lai, Xiaohong Yu, 2014 .

Characterization of the Zebrafish atxn1/axh Gene Family

H. Zoghbi, H. Orr, H. Clark, 2009, Journal of neurogenetics.

14-3-3 Binding to Ataxin-1(ATXN1) Regulates Its Dephosphorylation at Ser-776 and Transport to the Nucleus*

H. Zoghbi, H. Orr, Shaojuan Lai, 2011, The Journal of Biological Chemistry.

Spinocerebellar ataxia type 1 (SCA1) is caused by the expansion of a cytosine-adenosine-guanosine trinucleotide repeat that encodes a polyglutamine tract in the ataxin-1

H. Zoghbi, H. Orr, P. Jafar-Nejad, 2009 .

The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound

Lifen Zhang, Shaojuan Lai, Xiaoyang Sun, 2023, Ultrasonics sonochemistry.

Optimization of Supercritical Fluid Extraction of Phenolics from Date Seeds and Characterization of its Antioxidant Activity

Hongshun Yang, Fusheng Chen, Jiechao Liu, 2013, Food Analytical Methods.

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Kunlun Liu, Fusheng Chen, Lifen Zhang, 2016 .

Estradiol modulates myosin regulatory light chain phosphorylation and contractility in skeletal muscle of female mice.

D. Lowe, Shaojuan Lai, Brett A. Colson, 2016, American journal of physiology. Endocrinology and metabolism.

Regulation of skeletal muscle strength by estradiol: neuronal nitric oxide synthase and myosin regulatory light chain

D. Lowe, Shaojuan Lai, 2013 .