He J - Search Results

1

High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.

Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J. Tang W, et al. Among authors: he j. Food Chem. 2024 Jun 30;444:138669. doi: 10.1016/j.foodchem.2024.138669. Epub 2024 Feb 7. Food Chem. 2024. PMID: 38341915

2

Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application.

Tang W, Han T, Liu W, He J, Liu J. Tang W, et al. Among authors: he j. Crit Rev Food Sci Nutr. 2024 Mar 13:1-17. doi: 10.1080/10408398.2024.2328175. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 38481101

3

Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomea.

Tang W, Ye L, Guan M, He J, Liu J, Zhao P. Tang W, et al. Among authors: he j. J Food Sci. 2024 Aug;89(8):4856-4870. doi: 10.1111/1750-3841.17170. Epub 2024 Jun 26. J Food Sci. 2024. PMID: 38923424

4

Preparation, structural and morphological characterization of cartilage type II collagen peptide assemblies from sturgeon head.

Cui P, Shao T, He J, Tang W, Yu M, Zhao W, Liu J. Cui P, et al. Among authors: he j. J Sci Food Agric. 2024 Nov;104(14):8907-8915. doi: 10.1002/jsfa.13717. Epub 2024 Jul 5. J Sci Food Agric. 2024. PMID: 38967325

5

Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism.

Tang W, Lin X, Ye L, He J, Wang Z, Tang J, Liu J, Zhao P. Tang W, et al. Among authors: he j. Food Chem. 2025 Feb 15;465(Pt 2):142040. doi: 10.1016/j.foodchem.2024.142040. Epub 2024 Nov 15. Food Chem. 2025. PMID: 39571431

6

Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications.

Tang W, Wen L, He J, Liu J. Tang W, et al. Among authors: he j. Int J Biol Macromol. 2025 Feb;289:138675. doi: 10.1016/j.ijbiomac.2024.138675. Epub 2024 Dec 11. Int J Biol Macromol. 2025. PMID: 39672432 Review.

7

Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility.

Zhang Q, Zhu H, Wang R, He J, Ritzoulis C, Liu W, Tang W, Liu J. Zhang Q, et al. Among authors: he j. Food Chem. 2025 Mar 30;469:142550. doi: 10.1016/j.foodchem.2024.142550. Epub 2024 Dec 18. Food Chem. 2025. PMID: 39709919

8

Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice.

Dong X, Zhu Q, Dai Y, He J, Pan H, Chen J, Zheng ZP. Dong X, et al. Among authors: he j. Food Chem. 2016 Feb 1;192:1033-40. doi: 10.1016/j.foodchem.2015.07.124. Epub 2015 Jul 28. Food Chem. 2016. PMID: 26304444

9

Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices.

He J, Zhu Q, Dong X, Pan H, Chen J, Zheng ZP. He J, et al. Food Chem. 2017 Jan 1;214:269-276. doi: 10.1016/j.foodchem.2016.07.095. Epub 2016 Jul 14. Food Chem. 2017. PMID: 27507475

10

Open Surface Droplet Microfluidic Magnetosensor for Microcystin-LR Monitoring in Reservoir.

Guan T, He J, Liu D, Liang Z, Shu B, Chen Y, Liu Y, Shen X, Li X, Sun Y, Lei H. Guan T, et al. Among authors: he j. Anal Chem. 2020 Feb 18;92(4):3409-3416. doi: 10.1021/acs.analchem.9b05516. Epub 2020 Jan 29. Anal Chem. 2020. PMID: 31948225

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