601 results on '"Shen, Mingyue"'
Search Results
2. Novel Sustained Release Azithromycin Resinate Fabricated by One-Pot Ion-exchange Performed in Hydro-alcoholic Solution
3. Superabsorbent polysaccharide hydrogels as nutrient carriers
4. List of contributors
5. Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel
6. Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects
7. Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein
8. Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
9. Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
10. Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae
11. Investigation into the effects of the refining steps before deodorization on the formation of trans fatty acids in linseed oils
12. Modulation of starch digestibility using non-thermal processing techniques: A review
13. Single-helix inclusion formation of V-type starch-lutein: Investigation of structural, physicochemical, and in vitro release
14. Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
15. Sturgeon swim bladder hydrolysates alleviate cadmium-induced reproductive toxicity in male mice via regulating homeostasis of gut microbiota and testicular redox
16. Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion
17. Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies
18. Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation
19. Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
20. Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel
21. Human milk oligosaccharide 2′-fucosyllactose alleviates DSS-induced ulcerative colitis via improving intestinal barrier function and regulating gut microbiota
22. Co-delivery of resveratrol and curcumin based on Mesona chinensis polysaccharides/zein nanoparticle for targeted alleviation of ulcerative colitis
23. Starch-anthocyanins complex: Characterization, digestibility, and mechanism
24. Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions
25. Effects of Ficus pumila Linn. polysaccharide on physicochemical and digestive properties of corn starch
26. Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake
27. Recent advance in chemistry modified methods of natural polysaccharides and their applications
28. Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel
29. Formation of rice protein fibrils is highly sensitive to the different types of metal ions: Aggregation behavior and possible mechanisms
30. Ficus pumila fruit polysaccharide attenuate ovalbumin-induced allergic asthma in mice associated with changes in microbiota involving the lung-intestinal axis
31. Anthocyanins-natural pigment of colored rice bran: Composition and biological activities
32. Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch
33. Sulfated Cyclocarya paliurus polysaccharides exert immunomodulatory potential on macrophages via Toll-like receptor 4 mediated MAPK/NF-κB signaling pathways
34. Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids
35. Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
36. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates
37. Inhibitions inflammatory response in clicks alleviates LPS induced myocardial injury by total polysaccharides of Pinus massoniana Lamb. pollen
38. Mechanism of Action of Sterols in Reducing Intracellular Cholesterol in Hypercholesterolemic HepG2 Cells
39. Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
40. Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols
41. Effect of duck interferon-α and an anti-cap protein polyclonal antibody against duck circovirus
42. Apoptosis of colon cancer CT-26 cells induced polysaccharide from Cyclocarya paliurus and its phosphorylated derivative via intrinsic mitochondrial passway
43. Preparation and characterization of curcumin-loaded debranched starch/Mesona chinensis polysaccharide microcapsules: Loading levels and in vitro release
44. Immunomodulatory activity and mechanism of Chinese yam polysaccharide after sulfated modification
45. Physicochemical, structural characterization, and antioxidant activities of chondroitin sulfate from Oreochromis niloticus bones
46. Modified porous starches loading curcumin and improving the free radical scavenging ability and release properties of curcumin
47. Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry
48. Alleviative effects of natural plant polysaccharides against DSS-induced ulcerative colitis via inhibiting inflammation and modulating gut microbiota
49. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
50. Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.