Pengxiang Yue

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry ( Vaccinium ashei ) wine pomace

Bo He, Lingli Zhang, Xueyang Yue et al. · Food Chemistry · 2016 · 326 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +11

Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan

Jiao Ge, Pengxiang Yue, Jinpeng Chi et al. · Food Hydrocolloids · 2017 · 226 citations

Anthocyanins-loaded Nanocomplexes, Engineering, Natural Polymer +7

Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage

Bo He, Jiao Ge, Pengxiang Yue et al. · Food Chemistry · 2016 · 200 citations

Food Chemistry, Engineering, Biotechnology +7

Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

Shuo Wang, Peng Xia, Shaozhen Wang et al. · Food Hydrocolloids · 2019 · 190 citations

Materials Science, Chemical Engineering, Edible Film +7

Structural characterization and antioxidant activity of a new polysaccharide from Bletilla striata fibrous roots

Ziyan Chen, Yan Zhao, Mengke Zhang et al. · Carbohydrate Polymers · 2019 · 162 citations

Structural Characterization, Polyphenolics, Biochemistry +9