Xuemin Shen

Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins

Huan Cheng, Shiguo Chen, Xingqian Ye, 2021 .

Depolymerized RG-I-enriched pectin from citrus segment membranes modulates gut microbiota, increases SCFA production, and promotes the growth of Bifidobacterium spp., Lactobacillus spp. and Faecalibaculum spp.

R. Linhardt, Shiguo Chen, Xingqian Ye, 2019, Food & function.

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota.

Shiguo Chen, Yu Zhang, Xingqian Ye, 2019, Comprehensive reviews in food science and food safety.

Fabrication of polydopamine-based curcumin nanoparticles for chemical stability and pH-responsive delivery.

Shiguo Chen, Xingqian Ye, Wenyang Tao, 2020, Journal of agricultural and food chemistry.

Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin.

Shiguo Chen, Xingqian Ye, Wenyang Tao, 2020, Food chemistry.

Assembly of oil-based microcapsules coated with proanthocyanidins as a novel carrier for hydrophobic active compounds.

Shiguo Chen, Xingqian Ye, Wenyang Tao, 2020, Journal of agricultural and food chemistry.

Development of low molecular weight heparin by H2O2/ascorbic acid with ultrasonic power and its anti-metastasis property.

R. Linhardt, Shiguo Chen, Xingqian Ye, 2019, International journal of biological macromolecules.