Dong R - Search Results

1

Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex.

Huang Z, Wang Y, McClements DJ, Dong R, Wang Y, Wang Q, Liu H, Yu Q, Xie J, Chen Y. Huang Z, et al. Among authors: dong r. Food Chem. 2024 Dec 9;468:142419. doi: 10.1016/j.foodchem.2024.142419. Online ahead of print. Food Chem. 2024. PMID: 39700817

2

Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities.

Dong R, Tian J, Huang Z, Yu Q, Xie J, Li B, Li C, Chen Y. Dong R, et al. Food Chem. 2023 Jun 1;410:135375. doi: 10.1016/j.foodchem.2022.135375. Epub 2022 Dec 31. Food Chem. 2023. PMID: 36610086

3

Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity.

Dong R, Yu Q, Liao W, Liu S, He Z, Hu X, Chen Y, Xie J, Nie S, Xie M. Dong R, et al. Food Chem. 2021 Mar 1;339:127879. doi: 10.1016/j.foodchem.2020.127879. Epub 2020 Aug 18. Food Chem. 2021. PMID: 32877814

4

Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism.

Xie J, Liu S, Dong R, Xie J, Chen Y, Peng G, Liao W, Xue P, Feng L, Yu Q. Xie J, et al. Among authors: dong r. J Agric Food Chem. 2021 May 5;69(17):5026-5039. doi: 10.1021/acs.jafc.1c00752. Epub 2021 Apr 27. J Agric Food Chem. 2021. PMID: 33902286

5

Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation.

Xie J, Sun N, Huang H, Xie J, Chen Y, Hu X, Hu X, Dong R, Yu Q. Xie J, et al. Among authors: dong r. Food Chem. 2022 Dec 1;396:133719. doi: 10.1016/j.foodchem.2022.133719. Epub 2022 Jul 16. Food Chem. 2022. PMID: 35868282

6

Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities.

Zhong J, Wang Y, Li C, Yu Q, Xie J, Dong R, Xie Y, Li B, Tian J, Chen Y. Zhong J, et al. Among authors: dong r. Food Res Int. 2022 Dec;162(Pt A):112043. doi: 10.1016/j.foodres.2022.112043. Epub 2022 Oct 17. Food Res Int. 2022. PMID: 36461260

7

Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans.

Dong R, Zhu M, Long Y, Yu Q, Li C, Xie J, Huang Y, Chen Y. Dong R, et al. Food Res Int. 2023 May;167:112700. doi: 10.1016/j.foodres.2023.112700. Epub 2023 Mar 17. Food Res Int. 2023. PMID: 37087268

8

Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties.

Dong R, Huang Z, Ma W, Yu Q, Xie J, Tian J, Li B, Shan J, Chen Y. Dong R, et al. Food Chem. 2024 Jan 30;432:137263. doi: 10.1016/j.foodchem.2023.137263. Epub 2023 Aug 25. Food Chem. 2024. PMID: 37657340

9

Full composition-wide association study identifies the chemical markers to distinguish different processed camellia oils: Integrating multi-targets with chemometrics.

Dong R, Leng T, Wang Y, Gan B, Yu Q, Xie J, Du Q, Zhu M, Chen Y. Dong R, et al. Food Chem. 2025 Jan 15;463(Pt 2):141217. doi: 10.1016/j.foodchem.2024.141217. Epub 2024 Sep 12. Food Chem. 2025. PMID: 39276554

10

The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro.

Liu S , Yu Q , Huang H , Hou K , Dong R , Chen Y , Xie J , Nie S , Xie M . Liu S , et al. Among authors: dong r. Food Funct. 2020 Jan 29;11(1):748-758. doi: 10.1039/c9fo02277e. Food Funct. 2020. PMID: 31913387

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