Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation

Yu Zhang, Libang Zhou, Chong Zhang, +4

Carbohydrate Polymers

Food ChemistryMeat PreservationEdible FilmEdible PackagingFood Technology +5

Chemical modification and antioxidant activities of polysaccharide from mushroom Inonotus obliquus

Lishuai Ma, Hạixia Chen, Yu Zhang, +2

Carbohydrate Polymers

BiochemistryChemical ModificationAntioxidant ActivitiesPolysaccharidePhytochemical +2

Starch granule-associated proteins affect the physicochemical properties of rice starch

Qian Zhan, Xiaoting Ye, Yu Zhang, +4

Food Hydrocolloids

Food ChemistryBiochemistryFood BiophysicsGlycobiologyPolysaccharide +2

Phylogenomic discovery of deleterious mutations facilitates hybrid potato breeding

Yaoyao Wu, Dawei Li, Yong Hu, +16

Cell

Zinc protects HepG2 cells against the oxidative damage and DNA damage induced by ochratoxin A

Juanjuan Zheng, Yu Zhang, Wentao Xu, +6

Toxicology and Applied Pharmacology

Reductive StressChromatinDna DamageBiochemistryRedox Regulator +9

Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment

Xiaojing Si, Tingting Li, Yu Zhang, +6

Food Chemistry

Food ChemistryThermal TreatmentFood EngineeringThermal ProcessingHealth Sciences

Separation and Purification of Tricin from an Antioxidant Product Derived from Bamboo Leaves

Jingjing Jiao, Yu Zhang, Chengmei Liu, +3

Journal of Agricultural and Food Chemistry

Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products

Conglei Ma, Jingwen Bai, Chuntian Shao, +6

Food Research International

Food ChemistryBlue Honeysuckle PolysaccharidesStructural CharacteristicsEngineeringBiochemistry +7

Polysaccharide from Lentinus edodes combined with oxaliplatin possesses the synergy and attenuation effect in hepatocellular carcinoma

Yu Zhang, Qiang Li, Junfeng Wang, +4

Cancer Letters

Lentinus EdodesBiochemistryLiver PhysiologyGlycobiologyPathology +6

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Fan Yang, Shi Lv, Ye Liu, +2

Food Chemistry

Food ChemistrySalty Enhancement EffectBioanalysisUmami CompoundsBiotechnology +6