Zhihuan Zang

发表

A “Green” Homogenate Extraction Coupled with UHPLC-MS for the Rapid Determination of Diterpenoids in Croton Crassifolius

B. Li, C. Shu, Bin Li, 2019, Molecules.

Synergistic Effects of Combined Anthocyanin and Metformin Treatment for Hyperglycemia In Vitro and In Vivo.

Yi Chen, X. Si, Yuehua Wang, 2022, Journal of agricultural and food chemistry.

Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins.

Yuehua Wang, Jinlong Tian, Qiao Jiang, 2021, Food chemistry.

Effects of α-Casein on the Absorption of Blueberry Anthocyanins and Metabolites in Rat Plasma Based on Pharmacokinetic Analysis.

Xianjun Meng, Yi Chen, X. Si, 2021, Journal of agricultural and food chemistry.

Protective effects and mechanism of amino acids as chokeberry cyanidin and its glycoside protectant under the condition of vitamin C coexistence

Xinyao Jiao, Ningxuan Gao, Jinlong Tian, 2022, Food Chemistry.

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study.

Ningxuan Gao, Yixiao Shen, Jinlong Tian, 2020, Food chemistry.

3D food printing: Applications of plant-based materials in extrusion-based food printing

R. Liu, Mingshuang Wang, Xiyun Sun, 2021, Critical reviews in food science and nutrition.

Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility

Ningxuan Gao, X. Si, Jinlong Tian, 2022 .

Cyanidin-3-O-glucoside and its phenolic metabolites ameliorate intestinal diseases via modulating intestinal mucosal immune system: potential mechanisms and therapeutic strategies

Xianjun Meng, Yi Chen, Zhen Cheng, 2021, Critical reviews in food science and nutrition.

Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality

Yi Chen, Mingshuang Wang, Ningxuan Gao, 2021 .

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.

Yi Chen, Shufang Yang, Jinlong Tian, 2022, Comprehensive reviews in food science and food safety.

Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

Mingshuang Wang, Xiyun Sun, X. Si, 2022 .

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis.

Xianjun Meng, Jinlong Tian, Bin Li, 2019, Food research international.

Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion

X. Si, Jinlong Tian, Haotian Wang, 2021, Food Chemistry.

The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize

Xianjun Meng, Hanchen Wang, Bin Li, 2020, Food science & nutrition.

Food-derived extracellular vesicles: natural nanocarriers for active phytoconstituents in new functional food.

Li Wang, X. Si, Jinlong Tian, 2023, Critical reviews in food science and nutrition.

Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins.

Yunan Wu, Jiaxin Li, X. Si, 2023, Food chemistry.

Classification and antioxidant assays of polyphenols: a review

Xianjun Meng, Ningxuan Gao, Y. Lang, 2022, Journal of Future Foods.

Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization

Hailong Gui, Xu Xie, Zhihuan Zang, 2024, Food Hydrocolloids.

Food-Oral Processing: Current Progress, Future Directions, and Challenges.

Dongnan Li, Huijun Cui, Zhihuan Zang, 2024, Journal of agricultural and food chemistry.

Polyphenol nanoparticles based on bioresponse for the delivery of anthocyanins.

Ningxuan Gao, Yuehua Wang, Jinlong Tian, 2024, Food research international.