Tian Jiang

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Tian Jiang, Ying Mao, Lushan Sui et al. · Food Chemistry · 2018 · 177 citations

Food Chemistry, Chemical Engineering, Engineering +8

Extraction, purification and applications of curcumin from plant materials-A comprehensive review

Tian Jiang, Raja Ghosh, Catherine Charcosset · Trends in Food Science & Technology · 2021 · 167 citations · Full text

Solvent Extraction, Extractive Metallurgy, Chemical Engineering

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin

Tian Jiang, Catherine Charcosset · Food Research International · 2022 · 63 citations · Full text

Droplet Size, Chemical Engineering, Micro-encapsulation +3

The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264.7 macrophages

Tian Jiang, Jian Zhou, Wei Liu et al. · Food Research International · 2020 · 59 citations

Food Chemistry, Inflammation, Lps-induced Raw264.7 Macrophages +8

Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice

Tian Jiang, Xiaoyan Shuai, Jia Li et al. · Journal of Agricultural and Food Chemistry · 2020 · 52 citations