Xi Yang

A new apple polysaccharide for stabilizing goat milk casein dispersion: Rheology, SAXS and intermolecular interaction studies

Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism

Recent advances in reinforced bioplastics for food packaging – A critical review

Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging

Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging.

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions.

The impact of preoperative interview and prospective nursing on perioperative psychological stress and postoperative complications in patients undergoing TACE intervention for hepatocellular carcinoma

Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion

Magnetic Resonance Diffusion-Weighted Imaging to Evaluate the Clinical Efficacy of CalliSpheres Drug-Loaded Microspheres in the Treatment of Advanced Bladder Cancer

Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China

A Novel Cuproptosis-Related Signature Identified DLAT as a Prognostic Biomarker for Hepatocellular Carcinoma Patients

Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase.

α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates.

Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor.

Physical modification on gelation of fish gelatin by incorporating Nicandra physalodes (Linn.) Gaertn. pectin: Effect of monovalent and divalent cation ions

Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism.

Rheological and gelling properties of Nicandra physalodes (Linn.) Gaertn. pectin in acidic media.

Histone modification of endothelial-mesenchymal transition in cardiovascular diseases

Enhanced bioavailability and anti-hyperglycemic activity of young apple polyphenols by complexation with whey protein isolates.

α-Amylase Changed the Catalytic Behaviors of Amyloglucosidase Regarding Starch Digestion Both in the Absence and Presence of Tannic Acid.

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study

Essential moieties of myricetins, quercetins and catechins for binding and inhibitory activity against α-Glucosidase.

Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels

Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides.

Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro.

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions.

Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates.

Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures