Yuan F - Search Results

1

Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol.

Guo Q, Su J, Shu X, Yuan F, Mao L, Gao Y. Guo Q, et al. Among authors: yuan f. Food Chem. 2020 Aug 15;321:126706. doi: 10.1016/j.foodchem.2020.126706. Epub 2020 Mar 28. Food Chem. 2020. PMID: 32234636

2

Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.

Hou Z, Gao Y, Yuan F, Liu Y, Li C, Xu D. Hou Z, et al. Among authors: yuan f. J Agric Food Chem. 2010 Aug 11;58(15):8604-11. doi: 10.1021/jf1015686. J Agric Food Chem. 2010. PMID: 20681649

3

Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residue.

Gong Y, Liu X, He WH, Xu HG, Yuan F, Gao YX. Gong Y, et al. Among authors: yuan f. Fitoterapia. 2012 Apr;83(3):481-9. doi: 10.1016/j.fitote.2011.12.013. Epub 2011 Dec 22. Fitoterapia. 2012. PMID: 22223143

4

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.

Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Xu D, et al. Among authors: yuan f. Food Chem. 2013 Aug 15;139(1-4):1098-104. doi: 10.1016/j.foodchem.2013.02.027. Epub 2013 Feb 20. Food Chem. 2013. PMID: 23561214

5

Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin.

Wang X, Zhang J, Lei F, Liang C, Yuan F, Gao Y. Wang X, et al. Among authors: yuan f. Food Chem. 2014 May 1;150:341-7. doi: 10.1016/j.foodchem.2013.09.127. Epub 2013 Oct 3. Food Chem. 2014. PMID: 24360460

6

Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε-polylysine and chitosan.

Wang Y, Liu F, Liang C, Yuan F, Gao Y. Wang Y, et al. Among authors: yuan f. J Sci Food Agric. 2014 Nov;94(14):2986-91. doi: 10.1002/jsfa.6644. Epub 2014 Apr 4. J Sci Food Agric. 2014. PMID: 24615653

7

Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.

Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Xu D, et al. Among authors: yuan f. Food Chem. 2014 Aug 1;156:374-9. doi: 10.1016/j.foodchem.2014.02.019. Epub 2014 Feb 13. Food Chem. 2014. PMID: 24629983

8

Structure and antimicrobial mechanism of ɛ-polylysine-chitosan conjugates through Maillard reaction.

Liang C, Yuan F, Liu F, Wang Y, Gao Y. Liang C, et al. Among authors: yuan f. Int J Biol Macromol. 2014 Sep;70:427-34. doi: 10.1016/j.ijbiomac.2014.07.012. Epub 2014 Jul 15. Int J Biol Macromol. 2014. PMID: 25036605

9

A novel copigment of quercetagetin for stabilization of grape skin anthocyanins.

Xu H, Liu X, Yan Q, Yuan F, Gao Y. Xu H, et al. Among authors: yuan f. Food Chem. 2015 Jan 1;166:50-55. doi: 10.1016/j.foodchem.2014.05.125. Epub 2014 Jun 6. Food Chem. 2015. PMID: 25053027

10

Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion.

Liu Y, Lei F, Yuan F, Gao Y. Liu Y, et al. Among authors: yuan f. Food Funct. 2014 Nov;5(11):2940-7. doi: 10.1039/c4fo00585f. Food Funct. 2014. PMID: 25215854

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