Pan Y - Search Results

1

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates.

Pan Y, Xie QT, Zhu J, Li XM, Meng R, Zhang B, Chen HQ, Jin ZY. Pan Y, et al. Food Chem. 2019 Jul 30;287:76-84. doi: 10.1016/j.foodchem.2019.02.047. Epub 2019 Feb 19. Food Chem. 2019. PMID: 30857721

2

Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique.

Zhang B, Pan Y, Chen H, Liu T, Tao H, Tian Y. Zhang B, et al. Among authors: pan y. Food Chem. 2017 Jan 1;214:213-217. doi: 10.1016/j.foodchem.2016.07.076. Epub 2016 Jul 11. Food Chem. 2017. PMID: 27507468

3

Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.

Lv QQ, Li GY, Xie QT, Zhang B, Li XM, Pan Y, Chen HQ. Lv QQ, et al. Among authors: pan y. Food Chem. 2018 Aug 1;256:413-418. doi: 10.1016/j.foodchem.2018.02.147. Epub 2018 Mar 6. Food Chem. 2018. PMID: 29606468

4

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.

Zhang B, Bai B, Pan Y, Li XM, Cheng JS, Chen HQ. Zhang B, et al. Among authors: pan y. Food Chem. 2018 Oct 30;264:58-63. doi: 10.1016/j.foodchem.2018.05.011. Epub 2018 May 3. Food Chem. 2018. PMID: 29853405

5

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.

Ma YS, Pan Y, Xie QT, Li XM, Zhang B, Chen HQ. Ma YS, et al. Among authors: pan y. Food Chem. 2019 Feb 15;274:319-323. doi: 10.1016/j.foodchem.2018.09.005. Epub 2018 Sep 3. Food Chem. 2019. PMID: 30372945

6

Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation.

Pan Y, Wu Z, Zhang B, Li XM, Meng R, Chen HQ, Jin ZY. Pan Y, et al. Food Chem. 2019 Oct 1;294:326-332. doi: 10.1016/j.foodchem.2019.05.053. Epub 2019 May 8. Food Chem. 2019. PMID: 31126470

7

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin.

Li XM, Wu ZZ, Zhang B, Pan Y, Meng R, Chen HQ. Li XM, et al. Among authors: pan y. Food Chem. 2019 Sep 30;293:197-203. doi: 10.1016/j.foodchem.2019.04.096. Epub 2019 Apr 25. Food Chem. 2019. PMID: 31151601

8

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders.

Pan Y, Li XM, Meng R, Zhang B. Pan Y, et al. J Agric Food Chem. 2020 Jan 15;68(2):623-632. doi: 10.1021/acs.jafc.9b07350. Epub 2019 Dec 27. J Agric Food Chem. 2020. PMID: 31846317

9

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.

Pan Y, Li XM, Meng R, Xu BC, Zhang B. Pan Y, et al. J Agric Food Chem. 2021 Mar 3;69(8):2557-2563. doi: 10.1021/acs.jafc.0c07288. Epub 2021 Feb 22. J Agric Food Chem. 2021. PMID: 33617251

10

Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation.

Pan Y, Li XM, Meng R, Zhang B. Pan Y, et al. J Dairy Sci. 2021 Aug;104(8):8425-8438. doi: 10.3168/jds.2020-19613. Epub 2021 May 10. J Dairy Sci. 2021. PMID: 33985779 Free article.

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