Kai Wang

发表

Roles of GBSSI and SSIIa in determining amylose fine structure.

R. Henry, R. Gilbert, J. Hasjim, 2015, Carbohydrate polymers.

Variation in amylose fine structure of starches from different botanical sources.

R. Henry, R. Gilbert, J. Hasjim, 2014, Journal of agricultural and food chemistry.

Implications for biological function of lobe dependence of the molecular structure of liver glycogen

Cheng Li, R. Gilbert, Zhen Hu, 2017 .

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.

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.

The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima).

R. Henry, R. Gilbert, P. Wambugu, 2015, Carbohydrate polymers.

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.

Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion.

J. Hasjim, Ming Li, Kai Wang, 2016, Carbohydrate polymers.

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.

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

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

Effects of pectin on molecular structural changes in starch during digestion

Cheng Li, Peng Wu, R. Gilbert, 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.

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.

Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent.

Pei Chen, Xingxun Liu, Sumei Zhou, 2016, International journal of biological macromolecules.

Structure and digestion of hybrid Indica rice starch and its biosynthesis.

Xingxun Liu, Sumei Zhou, Jinchuan Xu, 2016, International journal of biological macromolecules.

Causal Relations Among Starch Biosynthesis, Structure, and Properties

R. Henry, R. Gilbert, Kai Wang, 2014, Springer Science Reviews.

Insights into molecular structure and digestion rate of oat starch.

Shujun Wang, Shuo Wang, Xingxun Liu, 2017, Food chemistry.

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

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

Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase.

Shujuan Yu, Zhi-Hua Zhang, R. Gilbert, 2014, Food chemistry.

Molecular-size dependence of glycogen enzymatic degradation and its importance for diabetes

Cheng Li, R. Gilbert, Zhen Hu, 2016 .

Structural characterizations and in vitro digestibility of acid‐treated wrinkled and smooth pea starch (Pisum sativum L.)

Shujuan Yu, R. Gilbert, Qunyu Gao, 2016 .

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.

The size dependence of the average number of branches in amylose.

R. Gilbert, J. Hasjim, F. Vilaplana, 2019, Carbohydrate polymers.

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.

Variation in amylose fine structure of starches from different botanical sources.

R. Henry, R. Gilbert, J. Hasjim, 2014, Journal of agricultural and food chemistry.

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.