Li B - Search Results

1

Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment.

Zhan F, Yan X, Li J, Sheng F, Li B. Zhan F, et al. Among authors: li j, li b. Food Chem. 2021 Feb 1;337:127763. doi: 10.1016/j.foodchem.2020.127763. Epub 2020 Aug 4. Food Chem. 2021. PMID: 32791431

2

Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities.

Zhan F, Yan X, Sheng F, Li B. Zhan F, et al. Among authors: li b. Food Chem. 2020 Nov 15;330:127172. doi: 10.1016/j.foodchem.2020.127172. Epub 2020 Jun 2. Food Chem. 2020. PMID: 32531634

3

Role of green tea nanoparticles in process of tea cream formation - A new perspective.

Guo C, Chen Y, Li J, Zhan F, Wei X, Li B. Guo C, et al. Among authors: li j, li b. Food Chem. 2021 Mar 1;339:128112. doi: 10.1016/j.foodchem.2020.128112. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33152889

4

Enhancement of antioxidant and antibacterial properties for tannin acid/chitosan/tripolyphosphate nanoparticles filled electrospinning films: Surface modification of sliver nanoparticles.

Zhan F, Sheng F, Yan X, Zhu Y, Jin W, Li J, Li B. Zhan F, et al. Among authors: li j, li b. Int J Biol Macromol. 2017 Nov;104(Pt A):813-820. doi: 10.1016/j.ijbiomac.2017.06.114. Epub 2017 Jun 29. Int J Biol Macromol. 2017. PMID: 28669803

5

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.

Xiong W, Ren C, Tian M, Yang X, Li J, Li B. Xiong W, et al. Among authors: li j, li b. Food Chem. 2018 Jun 30;252:181-188. doi: 10.1016/j.foodchem.2018.01.067. Epub 2018 Jan 9. Food Chem. 2018. PMID: 29478530

6

Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin-carboxymethylcellulose nanocomplexes and nanoparticles.

Xiong W , Ren C , Li J , Li B . Xiong W , et al. Among authors: li j, li b. Food Funct. 2018 Jul 17;9(7):3788-3797. doi: 10.1039/c8fo00300a. Food Funct. 2018. PMID: 29922792

7

Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study.

Dan Q, Xiong W, Liang H, Wu D, Zhan F, Chen Y, Ding S, Li B. Dan Q, et al. Among authors: li b. Food Res Int. 2019 Jun;120:255-263. doi: 10.1016/j.foodres.2019.01.003. Epub 2019 Jan 6. Food Res Int. 2019. PMID: 31000237

8

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils.

Li Q, Wu Y, Shabbir M, Pei Y, Liang H, Li J, Chen Y, Li Y, Li B, Luo X, Liu S. Li Q, et al. Among authors: li y, li j, li b. Food Chem. 2021 Jul 1;349:129163. doi: 10.1016/j.foodchem.2021.129163. Epub 2021 Jan 26. Food Chem. 2021. PMID: 33550021

9

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion.

Gao Y, Lei Y, Wu Y, Liang H, Li J, Pei Y, Li Y, Li B, Luo X, Liu S. Gao Y, et al. Among authors: li y, li j, li b. Food Chem. 2021 Jul 1;349:129203. doi: 10.1016/j.foodchem.2021.129203. Epub 2021 Feb 4. Food Chem. 2021. PMID: 33581433

10

Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da-KGM) obtained by sonication.

Ye S, Zhu J, Shah BR, Abel Wend-Soo Z, Li J, Zhan F, Li B. Ye S, et al. Among authors: li j, li b. J Sci Food Agric. 2022 Aug 15;102(10):4333-4344. doi: 10.1002/jsfa.11786. Epub 2022 Feb 4. J Sci Food Agric. 2022. PMID: 35043977

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