Xu H - Search Results

1

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

Xing Y, Wang K, Zhang M, Law CL, Lei H, Wang J, Xu H. Xing Y, et al. Among authors: xu h. Food Chem. 2023 Oct 30;424:136456. doi: 10.1016/j.foodchem.2023.136456. Epub 2023 May 24. Food Chem. 2023. PMID: 37267648

2

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.

Lei H, Xu H, Feng L, Yu Z, Zhao H, Zhao M. Lei H, et al. Among authors: xu h. J Biosci Bioeng. 2016 Nov;122(5):583-588. doi: 10.1016/j.jbiosc.2016.05.004. Epub 2016 Jun 18. J Biosci Bioeng. 2016. PMID: 27329414

3

Amino Acid Supplementations Enhance the Stress Resistance and Fermentation Performance of Lager Yeast During High Gravity Fermentation.

Lei H, Feng L, Peng F, Xu H. Lei H, et al. Among authors: xu h. Appl Biochem Biotechnol. 2019 Feb;187(2):540-555. doi: 10.1007/s12010-018-2840-1. Epub 2018 Jul 13. Appl Biochem Biotechnol. 2019. PMID: 30003472

4

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice.

Feng L, Wang X, Peng F, Liao J, Nai Y, Lei H, Li M, Xu H. Feng L, et al. Among authors: xu h. Molecules. 2018 Sep 10;23(9):2308. doi: 10.3390/molecules23092308. Molecules. 2018. PMID: 30201912 Free PMC article.

5

Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins.

Feng L, Peng F, Wang X, Li M, Lei H, Xu H. Feng L, et al. Among authors: xu h. Food Res Int. 2019 Feb;116:518-526. doi: 10.1016/j.foodres.2018.08.068. Epub 2018 Aug 23. Food Res Int. 2019. PMID: 30716976

6

Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast.

Li T, Wu C, Liao J, Jiang T, Xu H, Lei H. Li T, et al. Among authors: xu h. Appl Biochem Biotechnol. 2020 Feb;190(2):360-372. doi: 10.1007/s12010-019-03109-8. Epub 2019 Jul 27. Appl Biochem Biotechnol. 2020. PMID: 31352671

7

Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment.

Xiao Y, Liu Y, Wang X, Li M, Lei H, Xu H. Xiao Y, et al. Among authors: xu h. Int J Biol Macromol. 2019 Nov 1;140:225-233. doi: 10.1016/j.ijbiomac.2019.08.160. Epub 2019 Aug 19. Int J Biol Macromol. 2019. PMID: 31437495

8

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure.

Xiao Y, Liu Y, Wang Y, Jin Y, Guo X, Liu Y, Qi X, Lei H, Xu H. Xiao Y, et al. Among authors: xu h. Carbohydr Polym. 2020 Mar 1;231:115749. doi: 10.1016/j.carbpol.2019.115749. Epub 2019 Dec 18. Carbohydr Polym. 2020. PMID: 31888844

9

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose.

Xiao Y, Li J, Liu Y, Peng F, Wang X, Wang C, Li M, Xu H. Xiao Y, et al. Among authors: xu h. Food Chem. 2020 Sep 15;324:126876. doi: 10.1016/j.foodchem.2020.126876. Epub 2020 Apr 21. Food Chem. 2020. PMID: 32361092

10

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.

Li T, Jiang T, Liu N, Wu C, Xu H, Lei H. Li T, et al. Among authors: xu h. Food Chem. 2021 Mar 1;339:127859. doi: 10.1016/j.foodchem.2020.127859. Epub 2020 Aug 17. Food Chem. 2021. PMID: 32829244

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