Yushi Gong

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

Xiaoxia Huang, Xulin Huang, Yushi Gong et al. · Food Research International · 2016 · 222 citations · Full text

Curcumin Water Dispersibility, Antioxidant Activity, Core–shell Protein–polysaccharide Nanoparticles +3

Antioxidant capacities and total polyphenol content of nine commercially available tea juices measured by an in vitro digestion model

Guanlin Chen, Kun Hu, Nanjing Zhong et al. · European Food Research and Technology · 2012 · 46 citations

Food Chemistry, Nutrition, Total Polyphenol Content +7

Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (<i>Sorghum bicolor L</i>. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Fangli Hou, Dongxiao Su, Jinrui Xu et al. · Journal of Food Processing and Preservation · 2016 · 32 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +12

Effects of<i>in vitro</i>simulated digestion on the flavonoid content and antioxidant activity of aged and fresh dried tangerine peel

Fangli Hou, Kun Hu, Yushi Gong et al. · Journal of Food Processing and Preservation · 2017 · 12 citations