Liu H - Search Results

1

Co-encapsulation of (-)-epigallocatechin-3-gallate and piceatannol/oxyresveratrol in β-lactoglobulin: effect of ligand-protein binding on the antioxidant activity, stability, solubility and cytotoxicity.

Liu T , Liu M , Liu H , Ren Y , Zhao Y , Yan H , Wang Q , Zhang N , Ding Z , Wang Z . Liu T , et al. Among authors: liu h, liu m. Food Funct. 2021 Aug 21;12(16):7126-7144. doi: 10.1039/d1fo00481f. Epub 2021 Jun 28. Food Funct. 2021. PMID: 34180492

2

Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin.

Ren Y, Liu H, Wang D, Liu T, Zhang R, Wu Y, Zhang Y, Han J, Liu M. Ren Y, et al. Among authors: liu h, liu m, liu t. Food Chem. 2022 Mar 1;371:131385. doi: 10.1016/j.foodchem.2021.131385. Epub 2021 Oct 12. Food Chem. 2022. PMID: 34808778

3

Multispectroscopic and synergistic antioxidant study on the combined binding of caffeic acid and (-)-epicatechin gallate to lysozyme.

Liu H, Wang D, Ren Y, Wang L, Weng T, Liu J, Wu Y, Ding Z, Liu M. Liu H, et al. Among authors: liu j, liu m. Spectrochim Acta A Mol Biomol Spectrosc. 2022 May 5;272:120986. doi: 10.1016/j.saa.2022.120986. Epub 2022 Feb 3. Spectrochim Acta A Mol Biomol Spectrosc. 2022. PMID: 35151167

4

Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability.

Qi X, Liu H, Ren Y, Zhu Y, Wang Q, Zhang Y, Wu Y, Yuan L, Yan H, Liu M. Qi X, et al. Among authors: liu h, liu m. Food Chem X. 2023 Mar 25;18:100664. doi: 10.1016/j.fochx.2023.100664. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37025419 Free PMC article.

5

Strong, tough self-healing multi-functional sodium alginate-based edible composite coating for banana preservation.

Yu K, Yang L, Zhang S, Zhang N, Liu H. Yu K, et al. Among authors: liu h. Int J Biol Macromol. 2024 Nov;281(Pt 1):136191. doi: 10.1016/j.ijbiomac.2024.136191. Epub 2024 Oct 2. Int J Biol Macromol. 2024. PMID: 39362421

6

A hierarchical emulsion system stabilized by soyasaponin emulsion droplets.

Zhao GX, Zhu LJ, Li H, Liu XY, Yang LN, Wang SN, Liu H, Ma T. Zhao GX, et al. Among authors: liu xy, liu h. Food Funct. 2021 Nov 1;12(21):10571-10580. doi: 10.1039/d1fo01607e. Food Funct. 2021. PMID: 34581363

7

Conformational evolution of soybean protein-polysaccharide at oil-water interface in simulated gastric environment in vitro.

Liu X, Wang S, Li Y, Yang L, Liu H, Song H, Zhang G. Liu X, et al. Among authors: liu h. Food Chem. 2023 Jul 1;413:135613. doi: 10.1016/j.foodchem.2023.135613. Epub 2023 Feb 1. Food Chem. 2023. PMID: 36758390

8

Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: A comparative study of structure elucidation and biological activity.

Tao L, Zhang J, Lan W, Liu H, Wu Q, Yang S, Song S, Yu L, Bi Y. Tao L, et al. Among authors: liu h. Food Chem. 2025 Feb 1;464(Pt 1):141674. doi: 10.1016/j.foodchem.2024.141674. Epub 2024 Oct 16. Food Chem. 2025. PMID: 39426268

9

Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice.

Liu R, Geng Z, Li T, Zhang M, Zhang C, Ma T, Xu Z, Xu S, Liu H, Zhang X, Wang L. Liu R, et al. Among authors: liu h. Food Funct. 2024 Jun 4;15(11):6000-6014. doi: 10.1039/d4fo00044g. Food Funct. 2024. PMID: 38743003

10

Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose.

Li Y, Wang S, Liu X, Yang L, Liu H, He Y. Li Y, et al. Among authors: liu x, liu h. Food Chem. 2023 Jun 30;412:135564. doi: 10.1016/j.foodchem.2023.135564. Epub 2023 Jan 25. Food Chem. 2023. PMID: 36708670

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