Liu Y - Search Results

1

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.

Xiao Y, Liu Y, Chen C, Xie T, Li P. Xiao Y, et al. Among authors: liu y. Food Res Int. 2020 Sep;135:109247. doi: 10.1016/j.foodres.2020.109247. Epub 2020 Apr 15. Food Res Int. 2020. PMID: 32527474

2

Multifunctional Magnetic Copper Ferrite Nanoparticles as Fenton-like Reaction and Near-Infrared Photothermal Agents for Synergetic Antibacterial Therapy.

Liu Y, Guo Z, Li F, Xiao Y, Zhang Y, Bu T, Jia P, Zhe T, Wang L. Liu Y, et al. ACS Appl Mater Interfaces. 2019 Sep 4;11(35):31649-31660. doi: 10.1021/acsami.9b10096. Epub 2019 Aug 21. ACS Appl Mater Interfaces. 2019. PMID: 31407880

3

Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment.

Xiao Y, Liu Y, Wang X, Li M, Lei H, Xu H. Xiao Y, et al. Among authors: liu y. Int J Biol Macromol. 2019 Nov 1;140:225-233. doi: 10.1016/j.ijbiomac.2019.08.160. Epub 2019 Aug 19. Int J Biol Macromol. 2019. PMID: 31437495

4

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure.

Xiao Y, Liu Y, Wang Y, Jin Y, Guo X, Liu Y, Qi X, Lei H, Xu H. Xiao Y, et al. Among authors: liu y. Carbohydr Polym. 2020 Mar 1;231:115749. doi: 10.1016/j.carbpol.2019.115749. Epub 2019 Dec 18. Carbohydr Polym. 2020. PMID: 31888844

5

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose.

Xiao Y, Li J, Liu Y, Peng F, Wang X, Wang C, Li M, Xu H. Xiao Y, et al. Among authors: liu y. Food Chem. 2020 Sep 15;324:126876. doi: 10.1016/j.foodchem.2020.126876. Epub 2020 Apr 21. Food Chem. 2020. PMID: 32361092

6

Ratiometric Fluorescent Probe Based on Diazotization-Coupling Reaction for Determination of Clenbuterol.

Liu Y, Xiao Y, Yu M, Cao Y, Li F, Jia P, Guo D, Sun X, Wang L. Liu Y, et al. J Agric Food Chem. 2020 Oct 14;68(41):11578-11585. doi: 10.1021/acs.jafc.0c03832. Epub 2020 Sep 9. J Agric Food Chem. 2020. PMID: 32857511

7

Antimonene Quantum Dots as an Emerging Fluorescent Nanoprobe for the pH-Mediated Dual-Channel Detection of Tetracyclines.

Liu Y, Xiao Y, Yu M, Cao Y, Zhang Y, Zhe T, Zhang H, Wang L. Liu Y, et al. Small. 2020 Oct;16(42):e2003429. doi: 10.1002/smll.202003429. Epub 2020 Sep 29. Small. 2020. PMID: 32996281

8

Insight into the formation mechanism of soy protein isolate films improved by cellulose nanocrystals.

Xiao Y, Liu Y, Kang S, Xu H. Xiao Y, et al. Among authors: liu y. Food Chem. 2021 Oct 15;359:129971. doi: 10.1016/j.foodchem.2021.129971. Epub 2021 Apr 28. Food Chem. 2021. PMID: 33962191

9

Intelligent biogenic amine-responsive fluorescent label for visual and real-time monitoring of seafood freshness.

Liu Y, Jiang W, Yang Z, Tong F, Wang L, Zhu L, Yu Z, Zheng M, Xiao Y, Zhou Y. Liu Y, et al. Food Chem. 2022 Sep 15;388:132963. doi: 10.1016/j.foodchem.2022.132963. Epub 2022 Apr 12. Food Chem. 2022. PMID: 35436636

10

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin.

Liu J, Hu L, Xiao Y, Liu Y, Li S, Zheng M, Yu Z, Liu K, Zhou Y. Liu J, et al. Among authors: liu k, liu y. Gels. 2022 Aug 11;8(8):499. doi: 10.3390/gels8080499. Gels. 2022. PMID: 36005100 Free PMC article.

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