Ai C - Search Results

1

Gum arabic-stabilized emulsion systems: Underlying mechanisms for enhancing storage and digestion stability of curcumin.

Ai C, Zhao C, Lin J, Deng J, Zheng Y, Teng H, Chen L. Ai C, et al. Int J Biol Macromol. 2024 Dec 23;291:139141. doi: 10.1016/j.ijbiomac.2024.139141. Online ahead of print. Int J Biol Macromol. 2024. PMID: 39722384

2

Gum arabic as a sole wall material for constructing nanoparticle to enhance the stability and bioavailability of curcumin.

Ai C, Zhao C, Xiang C, Zheng Y, Zhong S, Teng H, Chen L. Ai C, et al. Food Chem X. 2023 May 26;18:100724. doi: 10.1016/j.fochx.2023.100724. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37397193 Free PMC article.

3

Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.

Zhang C, Lu M, Ai C, Cao H, Xiao J, Imran M, Chen L, Teng H. Zhang C, et al. Among authors: ai c. Int J Biol Macromol. 2023 Sep 1;248:125899. doi: 10.1016/j.ijbiomac.2023.125899. Epub 2023 Jul 20. Int J Biol Macromol. 2023. PMID: 37479203

4

Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan.

Lu M, Zhang C, Chen B, Ai C, Chen L, Teng H. Lu M, et al. Among authors: ai c. Int J Biol Macromol. 2024 Feb;257(Pt 1):128323. doi: 10.1016/j.ijbiomac.2023.128323. Epub 2023 Nov 23. Int J Biol Macromol. 2024. PMID: 38000599

5

Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions.

Huang X, Chen L, Wang Y, Ma L, Huang M, Chen L, Hu W, Ai C, Zhao Y, Wang H, Teng H. Huang X, et al. Among authors: ai c. Int J Biol Macromol. 2024 Dec;282(Pt 5):137284. doi: 10.1016/j.ijbiomac.2024.137284. Epub 2024 Nov 5. Int J Biol Macromol. 2024. PMID: 39510470

6

The properties and formation mechanism of ovalbumin-fucoidan complex.

Duan W, Chen L, Liu F, Li X, Wu Y, Cheng L, Liu J, Ai C, Huang Q, Zhou Y. Duan W, et al. Among authors: ai c. Int J Biol Macromol. 2023 Jun 30;241:124644. doi: 10.1016/j.ijbiomac.2023.124644. Epub 2023 Apr 28. Int J Biol Macromol. 2023. PMID: 37121411

7

D-α-tocopherol polyethylene glycol 1000 succinate-based microemulsion delivery system: Stability enhancement of physicochemical properties of luteolin.

Zheng Y, Zhao C, Chen B, Teng H, Ai C, Chen L. Zheng Y, et al. Among authors: ai c. Food Chem. 2023 Nov 15;426:136587. doi: 10.1016/j.foodchem.2023.136587. Epub 2023 Jun 16. Food Chem. 2023. PMID: 37364422

8

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.

Lan H, Chen L, Wang Y, Lu M, Chen B, Ai C, Teng H. Lan H, et al. Among authors: ai c. Int J Biol Macromol. 2023 Dec 31;253(Pt 7):126852. doi: 10.1016/j.ijbiomac.2023.126852. Epub 2023 Sep 11. Int J Biol Macromol. 2023. PMID: 37703970

9

Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins.

Chen B, Ai C, He Y, Zheng Y, Chen L, Teng H. Chen B, et al. Among authors: ai c. Food Chem X. 2024 Aug 15;23:101744. doi: 10.1016/j.fochx.2024.101744. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39257493 Free PMC article.

10

Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism.

Teng H, Mi Y, Deng H, He Y, Wang S, Ai C, Cao H, Chen L. Teng H, et al. Among authors: ai c. Food Chem X. 2023 Jan 4;17:100559. doi: 10.1016/j.fochx.2023.100559. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845487 Free PMC article.

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