Dai Y - Search Results

1

Proteomic analysis of body wall and coelomic fluid in Sipunculus nudus.

Cao Y, Lu X, Dai Y, Li Y, Liu F, Zhou W, Li J, Zheng B. Cao Y, et al. Among authors: dai y. Fish Shellfish Immunol. 2021 Apr;111:16-24. doi: 10.1016/j.fsi.2021.01.004. Epub 2021 Jan 15. Fish Shellfish Immunol. 2021. PMID: 33460719

2

Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze drying.

Zhou W, Cao X, Islam MN, Zheng H, Li J, Liu F, Cao Y, Dai Y. Zhou W, et al. Among authors: dai y. Food Sci Nutr. 2021 Feb 5;9(4):1870-1880. doi: 10.1002/fsn3.2138. eCollection 2021 Apr. Food Sci Nutr. 2021. PMID: 33841806 Free PMC article.

3

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs).

Cao Y, Dai Y, Lu X, Li R, Zhou W, Li J, Zheng B. Cao Y, et al. Among authors: dai y. Front Nutr. 2021 Nov 23;8:770218. doi: 10.3389/fnut.2021.770218. eCollection 2021. Front Nutr. 2021. PMID: 34888338 Free PMC article.

4

Fabrication and characterization of l-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols.

Chen M, Li R, Lu X, Dai Y, Chen T, Xing Y, Xue L, Duan Z, Zhou W, Li J. Chen M, et al. Among authors: dai y. Food Chem. 2023 Jan 1;398:133953. doi: 10.1016/j.foodchem.2022.133953. Epub 2022 Aug 18. Food Chem. 2023. PMID: 35998486

5

Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene.

Dai Y, Lu X, Li R, Cao Y, Zhou W, Li J, Zheng B. Dai Y, et al. Foods. 2022 Sep 6;11(18):2720. doi: 10.3390/foods11182720. Foods. 2022. PMID: 36140849 Free PMC article.

6

Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma.

Dai Y, Cao Y, Zhou W, Zhu D. Dai Y, et al. Foods. 2023 Feb 8;12(4):733. doi: 10.3390/foods12040733. Foods. 2023. PMID: 36832811 Free PMC article.

7

Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols.

Qin S, Li R, Chen M, Zeng F, Dai Y, Wu G, Zhou W, Li J. Qin S, et al. Among authors: dai y. Foods. 2023 Mar 26;12(7):1402. doi: 10.3390/foods12071402. Foods. 2023. PMID: 37048223 Free PMC article.

8

Purification and characterization of a glycoprotein from Sipunculus nudus and its immune-enhancing activity to RAW 264.7 macrophages.

Lu X, Dai Y, Yang S, Fu T, He Y, Zeng F, Chen T, Cao Y, Li R, Li J, Zhou W. Lu X, et al. Among authors: dai y. Food Res Int. 2023 Dec;174(Pt 1):113591. doi: 10.1016/j.foodres.2023.113591. Epub 2023 Oct 14. Food Res Int. 2023. PMID: 37986528

9

Macronutrient digestion and polyphenol bioaccessibility in oat milk tea products: an in vitro gastrointestinal tract study.

Qin S, Li R, McClements DJ, Chen Y, Duan Z, Chen M, Dai Y, Liao L, Zhou W, Li J. Qin S, et al. Among authors: dai y. Food Funct. 2024 Jul 15;15(14):7478-7490. doi: 10.1039/d4fo01439a. Food Funct. 2024. PMID: 38915263

10

Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein.

Dai Y, Lu X, Li R, Li Y, Dong H, Zhu D, Cao Y, Zhou W, Li J. Dai Y, et al. Int J Biol Macromol. 2024 Oct;277(Pt 4):134422. doi: 10.1016/j.ijbiomac.2024.134422. Epub 2024 Aug 8. Int J Biol Macromol. 2024. PMID: 39127287

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