Xuan Zhou

发表

Lactobacillus plantarum Combined with Galactooligosaccharides Supplement: A Neuroprotective Regimen Against Neurodegeneration and Memory Impairment by Regulating Short-Chain Fatty Acids and the c-Jun N-Terminal Kinase Signaling Pathway in Mice.

Juncai Hou, Liya Gu, Zhanmei Jiang, 2022, Journal of agricultural and food chemistry.

Polymer-stabilized blue phase liquid crystal sensor for sensitive and selective detection of organic vapors

Jiliang Zhu, Wen-Ming Han, Dong-Peng Sun, 2021, Liquid Crystals.

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2021 .

Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments

Lianzhou Jiang, Juncai Hou, Jiale Zhao, 2022, LWT.

NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction.

Lianzhou Jiang, Juncai Hou, Liya Gu, 2021, Journal of the science of food and agriculture.

Lactobacillus paracasei 24 Attenuates Lipid Accumulation in High-Fat Diet-Induced Obese Mice by Regulating the Gut Microbiota.

Liya Gu, Zhanmei Jiang, Hong Sun, 2022, Journal of agricultural and food chemistry.

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans.

Lianzhou Jiang, Juncai Hou, Jiale Zhao, 2022, Food & function.

Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage

Lianzhou Jiang, Juncai Hou, Zhanmei Jiang, 2022, LWT.

High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Food Packaging and Shelf Life.

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2021, Antioxidants.