Tian G - Search Results

1

The stability and degradation mechanism of sulforaphene in solvents.

Tian G, Tang P, Xie R, Cheng L, Yuan Q, Hu J. Tian G, et al. Food Chem. 2016 May 15;199:301-6. doi: 10.1016/j.foodchem.2015.12.018. Epub 2015 Dec 8. Food Chem. 2016. PMID: 26775975

2

The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying.

Tian G, Li Y, Yuan Q, Cheng L, Kuang P, Tang P. Tian G, et al. Carbohydr Polym. 2015 May 20;122:5-10. doi: 10.1016/j.carbpol.2015.01.003. Epub 2015 Jan 12. Carbohydr Polym. 2015. PMID: 25817636

3

The mechanism of sulforaphene degradation to different water contents.

Tian G, Li Y, Cheng L, Yuan Q, Tang P, Kuang P, Hu J. Tian G, et al. Food Chem. 2016 Mar 1;194:1022-7. doi: 10.1016/j.foodchem.2015.08.107. Epub 2015 Aug 28. Food Chem. 2016. PMID: 26471648

4

The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification.

Zhao S, Tian G, Zhao C, Li C, Bao Y, DiMarco-Crook C, Tang Z, Li C, Julian McClements D, Xiao H, Zheng J. Zhao S, et al. Among authors: tian g. Food Chem. 2018 Dec 15;269:577-587. doi: 10.1016/j.foodchem.2018.07.062. Epub 2018 Jul 11. Food Chem. 2018. PMID: 30100475

5

Simultaneous determination of 14 bioactive citrus flavonoids using thin-layer chromatography combined with surface enhanced Raman spectroscopy.

Li Y, Zhao C, Lu C, Zhou S, Tian G, He L, Bao Y, Fauconnier ML, Xiao H, Zheng J. Li Y, et al. Among authors: tian g. Food Chem. 2021 Feb 15;338:128115. doi: 10.1016/j.foodchem.2020.128115. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33092006 Free article.

6

Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.

Yang Y, Zhao C, Chen J, Tian G, McClements DJ, Xiao H, Zheng J. Yang Y, et al. Among authors: tian g. J Agric Food Chem. 2017 Mar 1;65(8):1732-1739. doi: 10.1021/acs.jafc.7b00147. Epub 2017 Feb 16. J Agric Food Chem. 2017. PMID: 28182421

7

Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.

Yang Y, Zhao C, Tian G, Lu C, Zhao S, Bao Y, McClements DJ, Xiao H, Zheng J. Yang Y, et al. Among authors: tian g. J Agric Food Chem. 2017 Sep 6;65(35):7781-7789. doi: 10.1021/acs.jafc.7b03270. Epub 2017 Aug 25. J Agric Food Chem. 2017. PMID: 28820942

8

Simultaneous characterization of chemical structures and bioactivities of citrus-derived components using SERS barcodes.

Zhang Y, Zhao C, Tian G, Lu C, Li Y, He L, Xiao H, Zheng J. Zhang Y, et al. Among authors: tian g. Food Chem. 2018 Feb 1;240:743-750. doi: 10.1016/j.foodchem.2017.07.103. Epub 2017 Jul 25. Food Chem. 2018. PMID: 28946337

9

Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.

Zhao S, Gao W, Tian G, Zhao C, DiMarco-Crook C, Fan B, Li C, Xiao H, Lian Y, Zheng J. Zhao S, et al. Among authors: tian g. J Agric Food Chem. 2018 Dec 12;66(49):12978-12988. doi: 10.1021/acs.jafc.8b04711. Epub 2018 Dec 3. J Agric Food Chem. 2018. PMID: 30462506

10

Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel.

Zhang H, Cui J, Tian G, DiMarco-Crook C, Gao W, Zhao C, Li G, Lian Y, Xiao H, Zheng J. Zhang H, et al. Among authors: tian g. Food Chem. 2019 Aug 15;289:340-350. doi: 10.1016/j.foodchem.2019.03.063. Epub 2019 Mar 13. Food Chem. 2019. PMID: 30955622

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