Guo Q - Search Results

1

Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit.

Ke J, Zhang Y, Wang X, Sun J, Wang S, Ma Y, Guo Q, Zhang Z. Ke J, et al. Among authors: guo q. Food Chem X. 2023 Jul 20;19:100797. doi: 10.1016/j.fochx.2023.100797. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780328 Free PMC article.

2

Pectin mediates the mechanism of host blood glucose regulation through intestinal flora.

Guo Q, Hou X, Cui Q, Li S, Shen G, Luo Q, Wu H, Chen H, Liu Y, Chen A, Zhang Z. Guo Q, et al. Crit Rev Food Sci Nutr. 2024;64(19):6714-6736. doi: 10.1080/10408398.2023.2173719. Epub 2023 Feb 9. Crit Rev Food Sci Nutr. 2024. PMID: 36756885 Review.

3

Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol.

Guo Q, Su J, Shu X, Yuan F, Mao L, Gao Y. Guo Q, et al. Food Chem. 2020 Aug 15;321:126706. doi: 10.1016/j.foodchem.2020.126706. Epub 2020 Mar 28. Food Chem. 2020. PMID: 32234636

4

Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin.

Guo Q, Su J, Shu X, Yuan F, Mao L, Liu J, Gao Y. Guo Q, et al. Food Chem. 2021 Feb 1;337:128019. doi: 10.1016/j.foodchem.2020.128019. Epub 2020 Sep 8. Food Chem. 2021. PMID: 32927227

5

Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene.

Guo S, Guo Q, Zhang Y, Peng X, Ma C, McClements DJ, Liu X, Liu F. Guo S, et al. Among authors: guo q. Food Chem. 2023 Dec 15;429:136394. doi: 10.1016/j.foodchem.2023.136394. Epub 2023 May 17. Food Chem. 2023. PMID: 37478605

6

Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt.

Li G, Guo Q, Chen Q, Ouyang K, Xie H, Xiong H, Du Y, Zhao Q. Li G, et al. Among authors: guo q. Food Chem. 2024 Dec 15;461:140902. doi: 10.1016/j.foodchem.2024.140902. Epub 2024 Aug 16. Food Chem. 2024. PMID: 39173264

7

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes.

Su J, Guo Q, Cai Y, Wang T, Mao L, Gao Y, Yuan F, Van der Meeren P. Su J, et al. Among authors: guo q. Food Chem. 2020 Dec 1;332:127391. doi: 10.1016/j.foodchem.2020.127391. Epub 2020 Jun 24. Food Chem. 2020. PMID: 32603920

8

Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants.

Guo Q, Bayram I, Shu X, Su J, Liao W, Wang Y, Gao Y. Guo Q, et al. Food Chem. 2022 Jan 15;367:130726. doi: 10.1016/j.foodchem.2021.130726. Epub 2021 Jul 29. Food Chem. 2022. PMID: 34352698

9

Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant.

Shi W, Zhang T, Xie H, Xing B, Wen P, Ouyang K, Xiao F, Guo Q, Xiong H, Zhao Q. Shi W, et al. Among authors: guo q. Food Chem. 2024 Aug 30;450:138984. doi: 10.1016/j.foodchem.2024.138984. Epub 2024 Mar 16. Food Chem. 2024. PMID: 38642532

10

Modifying quinoa protein for enhanced functional properties and digestibility: A review.

Cui H, Li S, Roy D, Guo Q, Ye A. Cui H, et al. Among authors: guo q. Curr Res Food Sci. 2023 Sep 30;7:100604. doi: 10.1016/j.crfs.2023.100604. eCollection 2023. Curr Res Food Sci. 2023. PMID: 37840699 Free PMC article. Review.

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