Jia-Yi Yin

发表

Synthesizing molecularly imprinted polymer beads for the purification of vitamin E

L. S. Loo, Kean Wang, Youhong Zhang, 2021 .

(-)-Epigallocatechin-3-gallate (EGCG) modulates polarized macrophages to suppress M1 phenotype and promote M2 polarization in vitro and in vivo

Zhenting Yu, Shuo Wang, Huan Lv, 2021, Journal of Functional Foods.

Distinctive anti-inflammatory effects of resveratrol, dihydroresveratrol, and 3-(4-hydroxyphenyl)-propionic acid on DSS-induced colitis in pseudo-germ-free mice.

Xiaoxia Liu, Jin Wang, Jia-Yi Yin, 2022, Food chemistry.

Various machine learning approaches coupled with molecule simulation in the screening of natural compounds with xanthine oxidase inhibitory activity.

Dong-Mei Chen, Yu-Tang Wang, Wei-Yue Liang, 2021, Food & function.

Structure-guided discovery of antioxidant peptides bounded to the Keap1 receptor as hunter for potential dietary antioxidants.

Ya Han, Ying-Hua Zhang, Jia-Yi Yin, 2021, Food chemistry.

FTIR spectroscopy coupled with machine learning approaches as a rapid tool for identification and quantification of artificial sweeteners.

Hao Zhu, Yu-Tang Wang, Hai-Bin Ren, 2020, Food chemistry.

Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction.

Dong-Mei Chen, Xin-Xin Yu, Wei-Yue Liang, 2021, Food chemistry.

Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate.

Chang Liu, Xin-Xin Yu, Ying-Hua Zhang, 2019, Food & Function.