Li XM - Search Results

1

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.

Li XM, Li X, Wu Z, Wang Y, Cheng JS, Wang T, Zhang B. Li XM, et al. Among authors: li x. Food Chem. 2020 Jun 15;315:126288. doi: 10.1016/j.foodchem.2020.126288. Epub 2020 Jan 25. Food Chem. 2020. PMID: 32032833

2

Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch.

Zhang B, Li X, Xie Q, Tao H, Wang W, Chen HQ. Zhang B, et al. Int J Biol Macromol. 2017 Oct;103:656-662. doi: 10.1016/j.ijbiomac.2017.05.131. Epub 2017 May 22. Int J Biol Macromol. 2017. PMID: 28545967

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: li gy, li xm. 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: li xm. 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: li xm. 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

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. Among authors: li xm. 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

7

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. Among authors: li xm. 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

8

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. 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

9

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. Among authors: li xm. 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

10

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. Among authors: li xm. 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

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