Chi Shu

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

Yuxi Lang, Haiyan Gao, Jinlong Tian et al. · LWT · 2019 · 124 citations · Full text

Food Chemistry, Food Function, Food Bioactive Compound +9

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

Yuxi Lang, Bin Li, Er Sheng Gong et al. · Food Chemistry · 2020 · 111 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +7

Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia

Jinlong Tian, Xu Si, Yuehua Wang et al. · Food Chemistry · 2020 · 104 citations

Biochemistry, Bioactive Flavonoids, Rubus Corchorifolius Inhibit +7

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

Weijia Zhang, Yixiao Shen, Zudi Li et al. · Food Chemistry · 2020 · 98 citations

Food Chemistry, High Hydrostatic Pressure, Food Bioactive Compound +4

A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution

Bin Li, Yiwen Bao, Jiaxin Li et al. · Food Chemistry · 2022 · 96 citations

Food Chemistry, Chemical Engineering, Edible Film +12