A5021182910- Proteins in Food Systems
- Corrosion Behavior and Inhibition
- Concrete Corrosion and Durability
- Food composition and properties
- Surfactants and Colloidal Systems
- Pickering emulsions and particle stabilization
- Hydrogen embrittlement and corrosion behaviors in metals
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Non-Destructive Testing Techniques
- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Theoretical and Computational Physics
- Phase Equilibria and Thermodynamics
- Probiotics and Fermented Foods
- Copper-based nanomaterials and applications
- Food Quality and Safety Studies
- Natural Antidiabetic Agents Studies
- Phytochemicals and Antioxidant Activities
- Therapeutic Uses of Natural Elements
- Medicinal plant effects and applications
- Polysaccharides and Plant Cell Walls
- ZnO doping and properties
State Key Laboratory of Food Science and Technology
2023-2025
Jiangnan University
2023-2025
Huazhong University of Science and Technology
2022-2024
Henan Institute of Science and Technology
2019-2020
Flavonoids are known to play a role in hypoglycemia by inhibiting α-glucosidase. However, their interaction mechanism with α-glucosidase still needs be elaborated. In this study, the inhibitory activities of 15 flavonoids were investigated. Their molecular volume had negative effect on activity, while number phenolic hydroxyl groups B ring was positively correlated activity. To explain significant differences behaviors myricetin and dihydromyricetin, which have similar structures, compared...
The marigold (Tagetes erecta L.) flower is rich in lutein ester with many health-promoting activities. In this study, the effects of vegetable oil type and extracting temperature on extraction efficiency were evaluated. Then, structuring ester-loaded sunflower addition different amounts monostearin cooling temperatures (4 20°C) was investigated. XRD analysis suggested that these oleogels stabilized by network formed crystals oil. textural properties (firmness, cohesiveness, hardness)...