Modification of carrot ( Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure

Guoyong Yu, Jia Bei, Jing Zhao, +2

Food Chemistry

Food ChemistryHigh Hydrostatic PressureEngineeringFood AnalysisAgricultural Economics +5

Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities

Rugang Zhu, Xinyu Zhang, Yu Wang, +7

Carbohydrate Polymers

Polysaccharide FractionsBiochemistryPolysaccharideAntiglycated ActivitiesActinidia Arguta +1

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

Li Liang, Chenchen Zhou, Jingcheng Zhang, +4

Food Chemistry

Porcine Bone SoupBiochemistryMedicineNatural SciencesPeptide Library +7

Isolation of a lectin binding rhamnogalacturonan-I containing pectic polysaccharide from pumpkin

Jing Zhao, Fuming Zhang, Xinyue Liu, +4

Carbohydrate Polymers

BiosynthesisGlycosylationBiochemistryGlycobiologyPectic Polysaccharide +6

Comparison between conventional indirect competitive enzyme-linked immunosorbent assay (icELISA) and simplified icELISA for small molecules

Jing Zhao, Gang Li, Guo Xiang-yi, +5

Analytica Chimica Acta

Immunocytochemical TechniqueBiochemistryMedicineNatural SciencesBioanalysis +7

Structural characterization and mechanisms of macrophage immunomodulatory activity of a pectic polysaccharide from Cucurbita moschata Duch.

Linlin Huang, Jing Zhao, Yunlu Wei, +3

Carbohydrate Polymers

Cucurbita Moschata DuchImmunologyGlycobiologyPectic PolysaccharidePolysaccharide +5

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Chunli Zhou, Wei Liu, Jing Zhao, +5

Innovative Food Science & Emerging Technologies

Shelf LifeMicrobiological QualityHigh Hydrostatic PressureEnvironmental EngineeringMicrobial Ecology +9

Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1

Kun Wang, Mengmeng Niu, Dawei Song, +5

Journal of Bioscience and Bioengineering

Biological ActivityBiosynthesisFood FermentationLactic Acid BacteriaBacteriology +9

Study on the Mechanism of Interaction between Phthalate Acid Esters and Bovine Hemoglobin

Zhenxing Chi, Jing Zhao, Hong You, +1

Journal of Agricultural and Food Chemistry

Chemical BiologyRedox BiologyRepresentative Paes-dimethyl PhthalateHeme TraffickingBioanalysis +14

Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Dong Chen, Xueli Pang, Jing Zhao, +4

Innovative Food Science & Emerging Technologies

High Hydrostatic PressureHigh-pressure ProcessingPapaya BeverageFood ProcessingThermodynamics +4