39 results on '"Lin, Lianzhu"'
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2. Comparison of in vivo glycolipid metabolism regulation pathway of lotus leaf polysaccharide and its combination with flavonoids and alkaloids: Effectiveness of high-pressure homogenization-assisted dual enzyme extraction
3. Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities
4. Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods
5. Construction of galangin-loaded soy extract nanoparticles using pH-driven method: Process optimization, stability evaluation, and structure characterization
6. Chemical basis and self-assembly mechanism of submicroparticles forming in chrysanthemum tea infusion
7. 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
8. 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
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. 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
11. Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property
12. The effect of extraction solution pH level on the physicochemical properties and α-glucosidase inhibitory potential of Fucus vesiculosus polysaccharide
13. Discovery, characterization and stability evaluation of self-assembled submicroparticles in chrysanthemum tea infusions
14. Screening of bioactivity-oriented extraction approach and quality control standards of lotus leaf extracts with dual functions
15. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
16. 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
17. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation
18. 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
19. Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
20. Screening of xanthine oxidase inhibitor from selected edible plants and hypouricemic effect of Rhizoma Alpiniae Officinarum extract on hyperuricemic rats
21. Anti-aging effect of sea cucumber (Cucumaria frondosa) hydrolysate on fruit flies and d-galactose-induced aging mice
22. Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase
23. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
24. Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
25. Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes
26. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
27. Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin
28. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins
29. Macroporous resin purification of peptides with umami taste from soy sauce
30. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?
31. Corrigendum to “Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property” [Food Bioscience 52 (2023) 102490]
32. Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA
33. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous–distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem
34. Structural characteristics of water-soluble polysaccharides from Rabdosia serra (MAXIM.) HARA leaf and stem and their antioxidant capacities
35. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities
36. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines
37. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf
38. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase
39. Ultrasound-assited extraction and structural identification of polysaccharides from Isodon lophanthoides var. gerardianus (Bentham) H. Hara
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