Tian Gong

发表

Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source

Yurong Guo, Guoliang Wang, Xi Yang, 2021 .

Antibacteria activities of phenolics from "Jinshiji" thinned-young apple on halitosis-related bacteria

Yurong Guo, Yali Yang, Tian Gong, 2022, Food Bioscience.

Young apple polyphenols postpone starch digestion in vitro and in vivo

Lijun Sun, Yurong Guo, Xi Yang, 2019, Journal of Functional Foods.

Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions.

Lijun Sun, Yanjie Hou, Jia Xue, 2019, International journal of biological macromolecules.

Root hair specification and its growth in response to nutrients

De-jian Zhang, Xian Huang, Tian Gong, 2021 .

Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems.

Yurong Guo, Xi Yang, Tian Gong, 2020, International journal of biological macromolecules.

Structural characterization and emulsifying properties of thinned-young apples polysaccharides.

Yanjie Hou, Yurong Guo, Xi Yang, 2019, Biochemical and biophysical research communications.

Young apple polyphenols as natural α-glucosidase inhibitors: In vitro and in silico studies.

Lijun Sun, Yurong Guo, Xi Yang, 2020, Bioorganic chemistry.

Alginate-stabilized Thixotropic Emulsion Gels and Their Applications in Fabrication of Low-fat Mayonnaise Alternatives.

Yanjie Hou, Yurong Guo, Xi Yang, 2019, International journal of biological macromolecules.

Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure

C. Hu, Y. Meng, Xuemeng Yang, 2022, LWT.

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum.

Yurong Guo, Xiuxiu Li, Xi Yang, 2020, International journal of biological macromolecules.

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels.

Lijun Sun, Yurong Guo, Yue Lu, 2020, Carbohydrate polymers.

Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate.

C. Hu, Y. Meng, Xuemeng Yang, 2022, International journal of biological macromolecules.

Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan.

Lijun Sun, Yurong Guo, Xi Yang, 2019, Carbohydrate polymers.

Gelation of hydroxyethyl cellulose aqueous solution induced by addition of colloidal silica nanoparticles.

Yanjie Hou, Yurong Guo, Xi Yang, 2019, International journal of biological macromolecules.

Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate

C. Hu, Y. Meng, Tian Gong, 2021, LWT.

The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties

Lijun Sun, Yurong Guo, Pengfei Niu, 2019, LWT.

Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols.

Huan Zhang, Tian Gong, Linqi Shi, 2023, Food Chemistry.

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.

C. Hu, Y. Meng, Bang Chen, 2022, Food research international.