Yan JK - Search Results

1

Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms.

Chen TT, Liu D, Li LQ, Jin MY, Yu YH, Yan JK. Chen TT, et al. Among authors: yan jk. Food Chem. 2025 Mar 1;467:142320. doi: 10.1016/j.foodchem.2024.142320. Epub 2024 Dec 4. Food Chem. 2025. PMID: 39647384

2

Structural characteristics and antioxidant activities of different families of 4-acetamido-TEMPO-oxidised curdlan.

Yan JK, Ma HL, Cai PF, Zhang HN, Zhang Q, Hu NZ, Feng XB, Wu JY. Yan JK, et al. Food Chem. 2014 Jan 15;143:530-5. doi: 10.1016/j.foodchem.2013.07.129. Epub 2013 Aug 8. Food Chem. 2014. PMID: 24054277

3

Conformational and rheological properties of a quaternary ammonium salt of curdlan.

Cai WD, Qiu WY, Ding ZC, Wu LX, Yan JK. Cai WD, et al. Among authors: yan jk. Food Chem. 2019 May 15;280:130-138. doi: 10.1016/j.foodchem.2018.12.059. Epub 2018 Dec 19. Food Chem. 2019. PMID: 30642478

4

Quaternized curdlan/pectin polyelectrolyte complexes as biocompatible nanovehicles for curcumin.

Wu LX, Qiao ZR, Cai WD, Qiu WY, Yan JK. Wu LX, et al. Among authors: yan jk. Food Chem. 2019 Sep 1;291:180-186. doi: 10.1016/j.foodchem.2019.04.029. Epub 2019 Apr 8. Food Chem. 2019. PMID: 31006457

5

Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates.

Cai WD, Zhu J, Wu LX, Qiao ZR, Li L, Yan JK. Cai WD, et al. Among authors: yan jk. Food Chem. 2019 Dec 1;300:125221. doi: 10.1016/j.foodchem.2019.125221. Epub 2019 Jul 23. Food Chem. 2019. PMID: 31351256

6

Innovative preparation, physicochemical characteristics and functional properties of bioactive polysaccharides from fresh okra (Abelmoschus esculentus (L.) Moench).

Wang C, Yu YB, Chen TT, Wang ZW, Yan JK. Wang C, et al. Among authors: yan jk. Food Chem. 2020 Aug 1;320:126647. doi: 10.1016/j.foodchem.2020.126647. Epub 2020 Mar 19. Food Chem. 2020. PMID: 32220708

7

Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene.

Yu YB, Cai WD, Wang ZW, Yan JK. Yu YB, et al. Among authors: yan jk. Food Chem. 2021 Mar 1;339:128053. doi: 10.1016/j.foodchem.2020.128053. Epub 2020 Sep 11. Food Chem. 2021. PMID: 32947105

8

Effects of structural and conformational characteristics of citrus pectin on its functional properties.

Wang C, Qiu WY, Chen TT, Yan JK. Wang C, et al. Among authors: yan jk. Food Chem. 2021 Mar 1;339:128064. doi: 10.1016/j.foodchem.2020.128064. Epub 2020 Sep 12. Food Chem. 2021. PMID: 32950902

9

Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin.

Yan JK, Wang C, Qiu WY, Chen TT, Yang Y, Wang WH, Zhang HN. Yan JK, et al. Food Chem. 2021 Mar 30;341(Pt 1):128216. doi: 10.1016/j.foodchem.2020.128216. Epub 2020 Sep 28. Food Chem. 2021. PMID: 33032253

10

Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method.

Yan JK, Wang C, Yu YB, Wu LX, Chen TT, Wang ZW. Yan JK, et al. Food Chem. 2021 Mar 1;339:128081. doi: 10.1016/j.foodchem.2020.128081. Epub 2020 Sep 16. Food Chem. 2021. PMID: 33152874

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