Shan Xue

Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid

Jingna Liu, Yuanhong Zhuang, Yonghua Hu et al. · LWT · 2020 · 85 citations

Food Chemistry, Engineering, P-coumaric Acid +8

Phenolic Profile and in Vitro Antioxidant Capacity of Insoluble Dietary Fiber Powders from Citrus (<i>Citrus junos</i> Sieb. ex Tanaka) Pomace as Affected by Ultrafine Grinding

Bingbing Tao, Fayin Ye, Hang Li et al. · Journal of Agricultural and Food Chemistry · 2014 · 62 citations

Food Chemistry, Food Bioactive Compound, Jet Grinding +11

Selective carbon sources and salinities enhance enzymes and extracellular polymeric substances extrusion of Chlorella sp. for potential co-metabolism

Hoang Nhat Phong Vo, Huu Hao Ngo, Wenshan Guo et al. · Bioresource Technology · 2020 · 55 citations · Full text

Engineering, Biological Carbon Fixation, Algal Cultivation +7

Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes

Yi‐Nan Du, Shan Xue, Jiarun Han et al. · Food Chemistry · 2019 · 37 citations

Food Chemistry, Lipid Analysis, Lipid Preparation +13

Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (patinopecten yessoensis) protein hydrolysates and κ-carrageenan/xanthan gum

Jia‐Nan Yan, Shan Xue, Yi‐Nan Du et al. · LWT · 2021 · 31 citations · Full text

Engineering, Food Biophysics, Synergistic Enhancement +17