適用於公開取用強制性政策的文章 - weijun chen瞭解詳情
未在任何資料庫公開的文章：37
Antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa
X Liu, J Cai, H Chen, Q Zhong, Y Hou, W Chen, W Chen
Microbial Pathogenesis 141, 103980, 2020
授權規定： National Natural Science Foundation of China
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions
X Ma, W Chen, T Yan, D Wang, F Hou, S Miao, D Liu
Food Chemistry 309, 125501, 2020
授權規定： National Natural Science Foundation of China
Preparation and characterization of a modified-β-cyclodextrin/β-carotene inclusion complex and its application in pickering emulsions
H Niu, W Chen, W Chen, Y Yun, Q Zhong, X Fu, H Chen, G Liu
Journal of Agricultural and Food Chemistry 67 (46), 12875-12884, 2019
授權規定： National Natural Science Foundation of China
Co‐encapsulation of EGCG and quercetin in liposomes for optimum antioxidant activity
W Chen, M Zou, X Ma, R Lv, T Ding, D Liu
Journal of food science 84 (1), 111-120, 2019
授權規定： National Natural Science Foundation of China
Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin
Z Deng, Y Pan, W Chen, W Chen, Y Yun, Q Zhong, W Zhang, H Chen
Food Hydrocolloids 103, 105707, 2020
授權規定： National Natural Science Foundation of China
Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates
X Ma, D Wang, W Chen, BB Ismail, W Wang, R Lv, T Ding, X Ye, D Liu
Food Hydrocolloids 79, 90-99, 2018
授權規定： National Natural Science Foundation of China
Antibacterial mechanism of linalool against L. monocytogenes, a metabolomic study
R He, W Chen, H Chen, Q Zhong, H Zhang, M Zhang, W Chen
Food Control 132, 108533, 2022
授權規定： National Natural Science Foundation of China
Study on the mechanism of ultrasound-accelerated enzymatic hydrolysis of starch: Analysis of ultrasound effect on different objects
D Wang, F Hou, X Ma, W Chen, L Yan, T Ding, X Ye, D Liu
International Journal of Biological Macromolecules 148, 493-500, 2020
授權規定： National Natural Science Foundation of China
Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer
J Cheng, Y Hu, Z Luo, W Chen, H Chen, X Peng
Food chemistry 218, 116-121, 2017
授權規定： National Natural Science Foundation of China
Three-step hybrid strategy towards efficiently selecting variables in multivariate calibration of near-infrared spectra
HD Yu, YH Yun, W Zhang, H Chen, D Liu, Q Zhong, W Chen, W Chen
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 224, 117376, 2020
授權規定： National Natural Science Foundation of China
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
FB Meng, L Zhou, JJ Li, YC Li, M Wang, LH Zou, DY Liu, WJ Chen
Food Research International 157, 111416, 2022
授權規定： National Natural Science Foundation of China
Metabolomics study on revealing the inhibition and metabolic dysregulation in Pseudomonas fluorescens induced by 3-carene
H Shu, W Zhang, Y Yun, W Chen, Q Zhong, Y Hu, H Chen, W Chen
Food Chemistry 329, 127220, 2020
授權規定： National Natural Science Foundation of China
Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro …
W Chen, W Wang, M Guo, Y Li, F Meng, D Liu
Food Chemistry 375, 131706, 2022
授權規定： National Natural Science Foundation of China
Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery
YC Li, Y Luo, FB Meng, J Li, WJ Chen, DY Liu, LH Zou, L Zhou
Carbohydrate Polymers 279, 119002, 2022
授權規定： National Natural Science Foundation of China
Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef
R He, Q Zhong, W Chen, M Zhang, J Pei, H Chen, W Chen
Food Research International 157, 111407, 2022
授權規定： National Natural Science Foundation of China
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
JW Rao, FB Meng, YC Li, WJ Chen, DY Liu, JM Zhang
Journal of the Science of Food and Agriculture 102 (10), 4218-4228, 2022
授權規定： National Natural Science Foundation of China
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
FB Meng, YT Lei, Q Zhang, YC Li, WJ Chen, DY Liu
Journal of the Science of Food and Agriculture 102 (10), 4035-4045, 2022
授權規定： National Natural Science Foundation of China
Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein
Y Zhou, H Niu, T Luo, Y Yun, M Zhang, W Chen, Q Zhong, H Zhang, ...
International Journal of Biological Macromolecules 183, 1621-1629, 2021
授權規定： National Natural Science Foundation of China
Preparation and properties of ferulic acid-sugar beet pulp pectin ester and its application as a physical and antioxidative stabilizer in a fish oil-water emulsion
H Chen, H Niu, H Zhang, Y Yun, W Chen, Q Zhong, W Chen, X Fu
International journal of biological macromolecules 139, 290-297, 2019
授權規定： National Natural Science Foundation of China
Binding affinity and antioxidant activity of the complex of (‐)‐epigallocatechin‐3‐gallate and whey protein isolate: Effect of ultrasound pretreatment
W Chen, H Wang, W Wang, X Ma, M Guo, T Ding, X Ye, D Liu
Journal of Food Process Engineering 43 (5), e13081, 2020
授權規定： National Natural Science Foundation of China
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