Yaoguang Chang

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Yaoguang Chang, David Julian McClements · Food Hydrocolloids · 2016 · 221 citations

Food Colloid, Emulsifier Type, Anionic Marine Polysaccharide +4

Crystalline structure and thermal property characterization of chitin from Antarctic krill (Euphausia superba)

Yanchao Wang, Yaoguang Chang, Long Yu et al. · Carbohydrate Polymers · 2012 · 203 citations

Crystalline Structure, Thermal Property Characterization, Crystallography +2

Dietary fucoidan of Acaudina molpadioides alters gut microbiota and mitigates intestinal mucosal injury induced by cyclophosphamide

Hongjie Shi, Yaoguang Chang, Yuan Gao et al. · Food & Function · 2017 · 178 citations

Dysbiosis, Immunology, Pathology +18

Effects of Astaxanthin and Docosahexaenoic-Acid-Acylated Astaxanthin on Alzheimer’s Disease in APP/PS1 Double-Transgenic Mice

Hongxia Che, Qian Li, Tiantian Zhang et al. · Journal of Agricultural and Food Chemistry · 2018 · 143 citations

Neurochemical Biomarkers, Synapse Structure Stability, App/ps1 Double-transgenic Mice +21

Structure elucidation of fucoidan composed of a novel tetrafucose repeating unit from sea cucumber Thelenota ananas

Long Yu, Changhu Xue, Yaoguang Chang et al. · Food Chemistry · 2013 · 98 citations

Biosynthesis, Engineering, Biotransformation +5