Xia G - Search Results

1

Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges.

Yao M, Yang Y, Fan J, Ma C, Liu X, Wang Y, Wang B, Sun Z, McClements DJ, Zhang J, Liu L, Xia G, Zhang N, Sun Q. Yao M, et al. Among authors: xia g. Crit Rev Food Sci Nutr. 2024;64(12):3725-3750. doi: 10.1080/10408398.2022.2134980. Epub 2022 Oct 31. Crit Rev Food Sci Nutr. 2024. PMID: 36315047

2

Preparation of liposomes by glycolipids/phospholipids as wall materials: Studies on stability and digestibility.

Yi X, Gao X, Zhang X, Xia G, Shen X. Yi X, et al. Among authors: xia g. Food Chem. 2023 Feb 15;402:134328. doi: 10.1016/j.foodchem.2022.134328. Epub 2022 Sep 19. Food Chem. 2023. PMID: 36303375

3

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions.

Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X. Sun Y, et al. Among authors: xia g. Food Chem X. 2024 Sep 17;24:101836. doi: 10.1016/j.fochx.2024.101836. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39380573 Free PMC article.

4

Effect of citric acid on physicochemical properties and protein structure of low-salt restructured tilapia (Oreochromis mossambicus) meat products.

Gu Z, Liu S, Duan Z, Kang R, Zhao M, Xia G, Shen X. Gu Z, et al. Among authors: xia g. J Sci Food Agric. 2021 Mar 15;101(4):1636-1645. doi: 10.1002/jsfa.10784. Epub 2020 Sep 17. J Sci Food Agric. 2021. PMID: 32888322

5

Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment.

Wan X, Zhao M, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Wan X, et al. Among authors: xia g. Food Chem X. 2023 May 4;18:100703. doi: 10.1016/j.fochx.2023.100703. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37215198 Free PMC article.

6

Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking.

Ren H, Zhou J, Fu H, Feng Q, Wang J, Li C, Xia G, Shang W, He Y. Ren H, et al. Among authors: xia g. Front Nutr. 2024 Jan 8;10:1343209. doi: 10.3389/fnut.2023.1343209. eCollection 2023. Front Nutr. 2024. PMID: 38260067 Free PMC article.

7

Astaxanthin Esters as Functional Food: A Review of Their Nutrition, Phytochemical Structure, Biological Features, and Food Industry Prospects.

Wang Y, Chen L, Zhao J, Xia G, Liu Z, Shi H. Wang Y, et al. Among authors: xia g. J Agric Food Chem. 2024 Jun 10. doi: 10.1021/acs.jafc.4c00765. Online ahead of print. J Agric Food Chem. 2024. PMID: 38856739 Review.

8

Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions.

Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X. Sun Y, et al. Among authors: xia g. Food Chem. 2024 Dec 1;460(Pt 2):140536. doi: 10.1016/j.foodchem.2024.140536. Epub 2024 Jul 26. Food Chem. 2024. PMID: 39089037

9

Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure.

Yi X, Gao S, Gao X, Zhang X, Xia G, Liu Z, Shi H, Shen X. Yi X, et al. Among authors: xia g. Food Chem. 2023 Jun 30;412:135517. doi: 10.1016/j.foodchem.2023.135517. Epub 2023 Jan 20. Food Chem. 2023. PMID: 36708667

10

Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles.

Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Wan X, et al. Among authors: xia g. Food Chem. 2024 Feb 1;433:137395. doi: 10.1016/j.foodchem.2023.137395. Epub 2023 Sep 2. Food Chem. 2024. PMID: 37678115

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