Feng R - Search Results

1

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

Meng R, Feng R, Wu SJ, Ji QY, Tao H, Xu BC, Zhang B. Meng R, et al. Among authors: feng r. Carbohydr Polym. 2025 Feb 15;350:123039. doi: 10.1016/j.carbpol.2024.123039. Epub 2024 Nov 22. Carbohydr Polym. 2025. PMID: 39647943

2

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes.

Gao Q, Feng R, Yu MJ, Tao H, Zhang B. Gao Q, et al. Among authors: feng r. Food Chem. 2024 Nov 1;457:140191. doi: 10.1016/j.foodchem.2024.140191. Epub 2024 Jun 22. Food Chem. 2024. PMID: 38924913

3

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

Zhang B, Gao Q, Yu MJ, Feng R, Tao H. Zhang B, et al. Among authors: feng r. Food Chem. 2024 Dec 15;461:140825. doi: 10.1016/j.foodchem.2024.140825. Epub 2024 Aug 10. Food Chem. 2024. PMID: 39151352

4

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations.

Wu SJ, Feng R, Meng R, Ji QY, Tao H, Xu BC, Zhang B. Wu SJ, et al. Among authors: feng r. Food Chem. 2025 Feb 1;464(Pt 1):141639. doi: 10.1016/j.foodchem.2024.141639. Epub 2024 Oct 13. Food Chem. 2025. PMID: 39426260

5

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

He T, Feng R, Tao H, Zhang B. He T, et al. Among authors: feng r. Food Chem. 2024 Mar 1;435:137642. doi: 10.1016/j.foodchem.2023.137642. Epub 2023 Sep 30. Food Chem. 2024. PMID: 37827060

6

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

Liu XY, He TS, Wang CC, Xu BC, Feng R, Zhang B, Tao H. Liu XY, et al. Among authors: feng r. Food Chem. 2024 Mar 30;437(Pt 1):137766. doi: 10.1016/j.foodchem.2023.137766. Epub 2023 Oct 14. Food Chem. 2024. PMID: 37866346

7

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.

Meng R, Chen P, Feng R, Tao H, Zhang B, Su DL. Meng R, et al. Among authors: feng r. Int J Biol Macromol. 2024 May;266(Pt 1):131160. doi: 10.1016/j.ijbiomac.2024.131160. Epub 2024 Mar 26. Int J Biol Macromol. 2024. PMID: 38547946

8

Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending.

Wei HN, Liu XY, Wang CC, Feng R, Zhang B. Wei HN, et al. Among authors: feng r. Food Chem. 2024 Oct 30;456:140051. doi: 10.1016/j.foodchem.2024.140051. Epub 2024 Jun 10. Food Chem. 2024. PMID: 38901078

9

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol.

Wang CC, Yang BQ, Feng R, Tao H, Xu BC, Zhang B. Wang CC, et al. Among authors: feng r. Int J Biol Macromol. 2024 Oct;278(Pt 1):134543. doi: 10.1016/j.ijbiomac.2024.134543. Epub 2024 Aug 5. Int J Biol Macromol. 2024. PMID: 39111511

10

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery.

Long S, Yu MJ, Feng R, Tao H, Zhang B. Long S, et al. Among authors: feng r. Food Chem. 2024 Dec 1;460(Pt 3):140748. doi: 10.1016/j.foodchem.2024.140748. Epub 2024 Aug 2. Food Chem. 2024. PMID: 39142209

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