Ning Xia

发表

Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation

A. Rayan, Rui-Bo Sun, Panpan Guo, 2022, Food Biophysics.

Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro

Li Huang, Baoyao Wei, Xiaoshan Lin, 2022, Foods.

Expression of citrinin biosynthesis gene in Liupao tea and effect of Penicillium citrinum on tea quality.

Jiazhen Qin, Zhongyu Li, Li Huang, 2022, Fungal genetics and biology : FG & B.

Genome-wide identification and expression profile analysis of the OMT gene family in response to cyst nematodes and multi-abiotic stresses in soybean

Xunchao Zhao, Yingpeng Han, Xue Zhao, 2022, Crop and Pasture Science.

Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo.

Zhengmei Wu, Li Huang, Baoyao Wei, 2022, Journal of food science.

Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC-HR-MS metabolomics.

Li Huang, Baoyao Wei, Jianwen Teng, 2022, Food chemistry.

Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin

Huajiang Zhang, Yingzhu Liu, Longwei Jiang, 2022, LWT.

Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film

Y. Chi, Lechuan Wang, Huajiang Zhang, 2021, Journal of Food Process Engineering.

Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation.

Xinyan Xie, Huajiang Zhang, Longwei Jiang, 2022, International journal of biological macromolecules.

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.

A. Rayan, Lechuan Wang, Zhenshun Li, 2022, Food chemistry.

Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application

A. Rayan, Xiaohan Zhang, Huajiang Zhang, 2022, Food Hydrocolloids.

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.

Lechuan Wang, Bowen Xiao, Panpan Guo, 2022, Food chemistry.

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property.

Bowen Xiao, Panpan Guo, Huajiang Zhang, 2023, International journal of biological macromolecules.

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.

Xiaonan Zhang, Hongmei Gan, Huajiang Zhang, 2022, Food chemistry.

Glycation of rice protein and d-xylose pretreated through hydrothermal cooking-assisted high hydrostatic pressure: Focus on the structural and functional properties

Jianwen Teng, Ning Xia, Mingjie Li, 2022, LWT.

Effects of cross-linking of rice protein with ferulic acid on digestion and absorption of ferulic acid

Li Huang, Jianwen Teng, Jiajia Zhang, 2023, International journal of food sciences and nutrition.

Simulation Analysis of Organic–Inorganic Interface Failure of Scallop under Ultra-High Pressure

J. Wang, Xiang Zhang, Zhihui Sun, 2022, Coatings.

Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

Xiaohan Zhang, Jing Wang, Huajiang Zhang, 2023, Food Hydrocolloids.

Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea.

Li Huang, Baoyao Wei, Jianwen Teng, 2023, Journal of food science.

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.

Lechuan Wang, Li Zheng, Panpan Guo, 2023, Food chemistry.