Chen B - Search Results

1

Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase.

Meng Q, Long P, Zhou J, Ho CT, Zou X, Chen B, Zhang L. Meng Q, et al. Among authors: chen b. Food Res Int. 2019 Feb;116:731-736. doi: 10.1016/j.foodres.2018.09.004. Epub 2018 Sep 6. Food Res Int. 2019. PMID: 30717002

2

The chemical profiling of loquat leaf extract by HPLC-DAD-ESI-MS and its effects on hyperlipidemia and hyperglycemia in rats induced by a high-fat and fructose diet.

Chen B, Long P, Sun Y, Meng Q, Liu X, Cui H, Lv Q, Zhang L. Chen B, et al. Food Funct. 2017 Feb 22;8(2):687-694. doi: 10.1039/c6fo01578f. Food Funct. 2017. PMID: 28124052

3

Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats.

Peng Y, Meng Q, Zhou J, Chen B, Xi J, Long P, Zhang L, Hou R. Peng Y, et al. Among authors: chen b. Food Chem. 2018 Mar 1;242:527-532. doi: 10.1016/j.foodchem.2017.09.094. Epub 2017 Sep 19. Food Chem. 2018. PMID: 29037724

4

Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols.

Chen B , Zhou J , Meng Q , Zhang Y , Zhang S , Zhang L . Chen B , et al. Food Funct. 2018 Sep 19;9(9):4858-4864. doi: 10.1039/c8fo00609a. Food Funct. 2018. PMID: 30156246

5

Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution.

Zhang B, Mei JQ, Chen B, Chen HQ. Zhang B, et al. Among authors: chen b, chen hq. Food Chem. 2017 Aug 15;229:136-141. doi: 10.1016/j.foodchem.2017.02.061. Epub 2017 Feb 16. Food Chem. 2017. PMID: 28372156

6

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch.

Zhou DN, Zhang B, Chen B, Chen HQ. Zhou DN, et al. Among authors: chen b, chen hq. Food Chem. 2017 Sep 1;230:516-523. doi: 10.1016/j.foodchem.2017.03.088. Epub 2017 Mar 16. Food Chem. 2017. PMID: 28407943

7

Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.

Chen B, Zhang B, Li MN, Xie Y, Chen HQ. Chen B, et al. Among authors: chen hq. Food Chem. 2018 Jul 1;253:148-155. doi: 10.1016/j.foodchem.2018.01.155. Epub 2018 Jan 31. Food Chem. 2018. PMID: 29502815

8

Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch.

Chen B, Wang YR, Fan JL, Yang Q, Chen HQ. Chen B, et al. Among authors: chen hq. Food Chem. 2019 Dec 15;301:125226. doi: 10.1016/j.foodchem.2019.125226. Epub 2019 Jul 22. Food Chem. 2019. PMID: 31357003

9

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Chen B, Zhou K, Wang Y, Xie Y, Wang Z, Li P, Xu B. Chen B, et al. Food Chem. 2020 Nov 15;330:127186. doi: 10.1016/j.foodchem.2020.127186. Epub 2020 May 30. Food Chem. 2020. PMID: 32540524

10

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures.

Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Chen B, et al. Food Chem. 2021 Dec 1;364:130356. doi: 10.1016/j.foodchem.2021.130356. Epub 2021 Jun 12. Food Chem. 2021. PMID: 34147870

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