93 results on '"Lin, Lianzhu"'
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2. Enzymatic characterization and synergistic effects of protease combinations on DPP-IV inhibitory peptide release from bovine casein
3. Simultaneously efficient dissolution and structural modification of chrysanthemum pectin: Targeting at proliferation of Bacteroides
4. Exploration of green preparation strategy for Lycium barbarum polysaccharide targeting Bacteroides proliferative and immune-enhancing activities and its potential use in geriatric foods
5. Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities
6. Demonstration of feasibility and effectiveness of deep eutectic solvent-water system extraction of RG-I type pectin from wolfberry based on target polysaccharide, solvent and their interactions
7. Chemical basis and self-assembly mechanism of submicroparticles forming in chrysanthemum tea infusion
8. Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods
9. Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid
10. Combination of Lycium barbarum L. and Laminaria japonica polysaccharides as a highly efficient prebiotic: Optimal screening and complementary regulation of gut probiotics and their metabolites
11. Construction of galangin-loaded soy extract nanoparticles using pH-driven method: Process optimization, stability evaluation, and structure characterization
12. Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach
13. Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities
14. Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property
15. The effect of extraction solution pH level on the physicochemical properties and α-glucosidase inhibitory potential of Fucus vesiculosus polysaccharide
16. Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoids
17. Effect of Bergamot and Laoxianghuang Polysaccharides on Gut Microbiota Derived from Patients with Hyperlipidemia: An Integrative Analysis of Microbiome and Metabolome during In Vitro Fermentation
18. The hypoglycemic and hypolipemic potentials of Moringa oleifera leaf polysaccharide and polysaccharide-flavonoid complex
19. Discovery, characterization and stability evaluation of self-assembled submicroparticles in chrysanthemum tea infusions
20. Construction of in vitro fermentation model using gut microbiota relating to glucose and lipid metabolism: a supplementary method for initial screening of polysaccharides with hypoglycemic potentials
21. The Beneficial Effects of Two Polysaccharide Fractions from Sargassum fusiform against Diabetes Mellitus Accompanied by Dyslipidemia in Rats and Their Underlying Mechanisms
22. Comparative study on the structural characterization and α-glucosidase inhibitory activity of polysaccharide fractions extracted from Sargassum fusiforme at different pH conditions
23. Sargassum fusiforme polysaccharide is a potential auxiliary substance for metformin in the management of diabetes
24. The potential mechanisms of Macrocystis pyrifera polysaccharides mitigating type 2 diabetes in rats
25. Screening of bioactivity-oriented extraction approach and quality control standards of lotus leaf extracts with dual functions
26. A new sight on soy isoflavones during the whole soy sauce fermentation process by UPLC-MS/MS
27. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
28. Xanthine oxidase inhibitory activity and antihyperuricemic effect of Moringa oleifera Lam. leaf hydrolysate rich in phenolics and peptides
29. Corrigendum to “Action mechanisms and interaction of two key xanthine oxidase inhibitors in galangal: Combination of in vitro and in silico molecular docking studies” [Int. J. Biol. Macromol. 162 (2020) 1526–1535]
30. Sargassum fusiforme polysaccharide partly replaces acarbose against type 2 diabetes in rats
31. Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage
32. The positive effects and underlying mechanisms of Undaria pinnatifida polysaccharides on type 2 diabetes mellitus in rats
33. Mitigation mechanisms of Hizikia fusifarme polysaccharide consumption on type 2 diabetes in rats
34. Action mechanisms and interaction of two key xanthine oxidase inhibitors in galangal: Combination of in vitro and in silico molecular docking studies
35. Screening of key flavonoids and monoterpenoids for xanthine oxidase inhibitory activity-oriented quality control of Chrysanthemum morifolium Ramat. ‘Boju’ based on spectrum-effect relationship coupled with UPLC-TOF-MS and HS-SPME-GC/MS
36. Physicochemical Characterization of Hizikia fusiforme Polysaccharide and Its Hypoglycemic Activity via Mediating Insulin‐Stimulated Blood Glucose Utilization of Skeletal Muscle in Type 2 Diabetic Rats
37. Sulfated fucan/fucosylated chondroitin sulfate-dominated polysaccharide fraction from low-edible-value sea cucumber ameliorates type 2 diabetes in rats: New prospects for sea cucumber polysaccharide based-hypoglycemic functional food
38. Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats
39. Preparation of sea cucumber (Stichopus variegates) peptide fraction with desired organoleptic property and its anti-aging activity in fruit flies and D-galactose-induced aging mice
40. Comparison of physicochemical properties and antidiabetic effects of polysaccharides extracted from three seaweed species
41. Effects of extraction methods on structural characteristics and bile acid‐binding capacities ofMoringa oleiferaleaf polysaccharide fractions
42. Physicochemical properties of polysaccharide fractions from Sargassum fusiforme and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats
43. Antidiabetic effects and underlying mechanisms of anti-digestive dietary polysaccharides from Sargassum fusiforme in rats
44. Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte
45. In Vitro Metabolic Stability of a Casein-Derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis
46. Alcalase-hydrolyzed oyster (Crassostrea rivularis) meat enhances antioxidant and aphrodisiac activities in normal male mice
47. The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
48. In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota
49. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation
50. Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
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