Caihuan Huang

发表

Production of coumaric acid from sugarcane bagasse

S. Ou, Cai-huan Huang, Y. L. Luo, 2009 .

Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion

Xia Li, S. Ou, Shenglan Lu, 2023, Foods.

Simultaneous Scavenging Capacity of Glycine and Serine for Formaldehyde along with Glyoxal and the Cytotoxicity of the Interaction Product in Three Cell Lines

S. Ou, Cai-huan Huang, Jie Zheng, 2023, ACS Food Science & Technology.

Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2020 .

Chemistry of formation and elimination of formaldehyde in foods

S. Ou, Jie Zheng, J. Ou, 2023, Trends in Food Science & Technology.

Role of ferulic acid in preparing edible films from soy protein isolate

Yong Wang, S. Ou, Shu-ze Tang, 2005 .

Derivatives of Ferulic Acid: Structure, Preparation and Biological Activities

S. Ou, Cai-huan Huang, J. Ou, 2015 .

Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

J. Simal-Gándara, S. Jafari, M. Battino, 2020 .

Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles.

Yong Wang, S. Ou, Cai-huan Huang, 2020, Langmuir : the ACS journal of surfaces and colloids.

In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid.

S. Ou, Cai-huan Huang, Ning Zhang, 2011, Journal of hazardous materials.

The cytotoxicity and anticancer mechanisms of alterporriol L, a marine bianthraquinone, against MCF-7 human breast cancer cells

Jiye Cai, Cai-huan Huang, Yongjun Lu, 2011, Applied Microbiology and Biotechnology.

Origin and Fate of Acrolein in Foods

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2022, Foods.

Benzofuran derivatives from the mangrove endophytic Fungus Xylaria sp. (#2508).

Cai-huan Huang, Z. She, Yongcheng Lin, 2008, Journal of natural products.

Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.

S. Ou, Cai-huan Huang, Weibin Bai, 2016, Food chemistry.

Regulation of phytochemicals in fruits and berries by environmental variation-Sugars and organic acids.

S. Ou, Baoru Yang, Cai-huan Huang, 2018, Journal of food biochemistry.

Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System.

S. Ou, Shenglan Lu, Cai-huan Huang, 2022, Journal of agricultural and food chemistry.

Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells.

R. Jiao, S. Ou, Kaiyu Jiang, 2019, Journal of hazardous materials.

Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells.

S. Ou, Cai-huan Huang, Jie Zheng, 2017, Journal of agricultural and food chemistry.

The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment.

S. Ou, Cai-huan Huang, Jie Zheng, 2018, Journal of food science.

Effect of antioxidants on elimination and formation of acrylamide in model reaction systems.

S. Ou, Jianjun Shi, Yu’e Jiang, 2010, Journal of hazardous materials.

Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale

S. Ou, Cai-huan Huang, L. Fu, 2008 .

The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct.

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2020, Food & function.

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies.

S. Ou, Jie Zheng, J. Ou, 2024, Journal of agricultural and food chemistry.

Three Bianthraquinone Derivatives from the Mangrove Endophytic Fungus Alternaria sp. ZJ9-6B from the South China Sea

Yong-cheng Lin, Cai-huan Huang, Yongjun Lu, 2011, Marine drugs.

Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines.

S. Ou, Jie Zheng, Fu Liu, 2021, Food chemistry.