Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

Yanting Shen, Shan Hong, Gaganpreet Singh, +2

Food Chemistry

Pea ProteinFunctional PropertiesEngineeringBiochemistryBiotechnology +4

A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages

Shan Hong, Philipus Pangloli, Ramasamy Perumal, +4

Antioxidants

Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties

Yanting Shen, Shan Hong, Zhenjiao Du, +3

LWT

NutritionBeef PattiesFood AnalysisAgricultural EconomicsMeat Quality +16

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

Shan Hong, Yanting Shen, Yonghui Li

Foods

NutritionPlant ProteinsEngineeringFood AnalysisAgricultural Economics +21

A Novel Type of Highly Effective Nonionic Gemini Alkyl<i>O</i>-Glucoside Surfactants: A Versatile Strategy of Design

Songbai Liu, Ruocheng Sang, Shan Hong, +2

Langmuir

EngineeringGemini SurfactantsSurfactantsOrganic ChemistryChemistry +15

Nanoencapsulation of apigenin with whey protein isolate: Physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability

Shan Hong, Vermont P. Día, Seung Joon Baek, +1

LWT

Synergistic anti-inflammatory activity of apigenin and curcumin co-encapsulated in caseins assessed with lipopolysaccharide-stimulated RAW 264.7 macrophages

Shan Hong, Vermont P. Día, Qixin Zhong

International Journal of Biological Macromolecules

InflammationAnti-inflammatoryAllergyLipopolysaccharide-stimulated Raw 264.7Medicine +7

Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion

Blake J. Plattner, Shan Hong, Yonghui Li, +4

Foods

Simultaneous preparation of naturally abundant and rare catechins by tannase-mediated biotransformation combining high speed counter current chromatography

Guobin Xia, Shan Hong, Songbai Liu

Food Chemistry

Rare CatechinsBiotransformationBiochemistryTanninMedicine +8

Degradation of long-chain n-alkanes by a novel thermal-tolerant Rhodococcus strain

Wei Xiang, Liang Ye, Shan Hong, +4

Archives of Microbiology

Chemical EngineeringEngineeringBiochemical EngineeringBiotechnologyDegradation Reaction +4