Jin Z - Search Results

1

Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel.

Yuan C, Du L, Zhang G, Jin Z, Liu H. Yuan C, et al. Among authors: jin z. Food Chem. 2016 Nov 1;210:600-5. doi: 10.1016/j.foodchem.2016.05.014. Epub 2016 May 3. Food Chem. 2016. PMID: 27211687

2

Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin.

Yuan C, Du L, Jin Z, Xu X. Yuan C, et al. Among authors: jin z. Carbohydr Polym. 2013 Jan 2;91(1):385-9. doi: 10.1016/j.carbpol.2012.08.059. Epub 2012 Aug 24. Carbohydr Polym. 2013. PMID: 23044147

3

Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture.

Li H, Wei B, Wu C, Zhang B, Xu X, Jin Z, Tian Y. Li H, et al. Among authors: jin z. Food Chem. 2014 May 1;150:94-8. doi: 10.1016/j.foodchem.2013.10.146. Epub 2013 Nov 4. Food Chem. 2014. PMID: 24360424

4

Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin.

Yuan C, Lu Z, Jin Z. Yuan C, et al. Among authors: jin z. Food Chem. 2014;152:140-5. doi: 10.1016/j.foodchem.2013.11.139. Epub 2013 Nov 28. Food Chem. 2014. PMID: 24444918

5

Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches.

Tian Y, Li D, Zhao J, Xu X, Jin Z. Tian Y, et al. Among authors: jin z. Food Chem. 2014;152:225-9. doi: 10.1016/j.foodchem.2013.11.162. Epub 2013 Dec 4. Food Chem. 2014. PMID: 24444930

6

Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies.

Yuan C, Jin Z, Xu X. Yuan C, et al. Among authors: jin z. Carbohydr Polym. 2012 Jun 20;89(2):492-6. doi: 10.1016/j.carbpol.2012.03.033. Epub 2012 Mar 20. Carbohydr Polym. 2012. PMID: 24750749

7

Effect of frozen storage on the foaming properties of wheat gliadin.

Wang P, Tao H, Wu F, Yang N, Chen F, Jin Z, Xu X. Wang P, et al. Among authors: jin z. Food Chem. 2014 Dec 1;164:44-9. doi: 10.1016/j.foodchem.2014.05.010. Epub 2014 May 15. Food Chem. 2014. PMID: 24996303

8

Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb.

Gao J, Zhang T, Jin ZY, Xu XM, Wang JH, Zha XQ, Chen HQ. Gao J, et al. Food Chem. 2015 Feb 15;169:430-8. doi: 10.1016/j.foodchem.2014.08.016. Epub 2014 Aug 14. Food Chem. 2015. PMID: 25236248

9

Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch.

Hu XP, Huang TT, Mei JQ, Jin ZY, Xu XM, Chen HQ. Hu XP, et al. Food Chem. 2015 May 1;174:31-6. doi: 10.1016/j.foodchem.2014.11.026. Epub 2014 Nov 8. Food Chem. 2015. PMID: 25529648

10

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Long J, Wu Z, Li X, Xu E, Xu X, Jin Z, Jiao A. Long J, et al. Among authors: jin z. J Agric Food Chem. 2015 Apr 8;63(13):3534-42. doi: 10.1021/jf505981t. Epub 2015 Mar 31. J Agric Food Chem. 2015. PMID: 25797694

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