Tang Y - Search Results

1

Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved oxidative stability.

Zhang ZH, Zhang GY, Huang JR, Ge AY, Zhou DY, Tang Y, Xu XB, Song L. Zhang ZH, et al. Among authors: tang y. J Sci Food Agric. 2024 Feb;104(3):1668-1678. doi: 10.1002/jsfa.13050. Epub 2023 Oct 27. J Sci Food Agric. 2024. PMID: 37847204

2

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad.

Han JR, Tang Y, Li Y, Shang WH, Yan JN, Du YN, Wu HT, Zhu BW, Xiong YL. Han JR, et al. Among authors: tang y. J Food Sci. 2019 May;84(5):1023-1034. doi: 10.1111/1750-3841.14598. Epub 2019 Apr 18. J Food Sci. 2019. PMID: 30997934

3

Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System.

Tang Y, Jiang H, Wu H, Wang X, Chen Y, Xiong YL, Lin S. Tang Y, et al. J Food Sci. 2019 Jun;84(6):1346-1352. doi: 10.1111/1750-3841.14612. Epub 2019 May 20. J Food Sci. 2019. PMID: 31107555

4

Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study.

Tang Y, Wang X, Jiang H, Song L, Cui H, Zhang Z, Lin S. Tang Y, et al. J Food Sci. 2020 Sep;85(9):2923-2932. doi: 10.1111/1750-3841.15371. Epub 2020 Aug 24. J Food Sci. 2020. PMID: 32839962

5

Influence of fish skin gelatin-sodium alginate complex stabilized emulsion on benzyl isothiocyanate stability and digestibility in vitro and in vivo.

Zhang X, Liu Z, Wang A, Zhang S, Nakamura Y, Lin S, Tang Y. Zhang X, et al. Among authors: tang y. J Sci Food Agric. 2022 Oct;102(13):5680-5689. doi: 10.1002/jsfa.11915. Epub 2022 Apr 22. J Sci Food Agric. 2022. PMID: 35388504

6

Efficient encapsulation of curcumin into spent brewer's yeast using a pH-driven method.

Fu DW, Fu JJ, Li JJ, Tang Y, Shao ZW, Zhou DY, Song L. Fu DW, et al. Among authors: tang y. Food Chem. 2022 Nov 15;394:133537. doi: 10.1016/j.foodchem.2022.133537. Epub 2022 Jun 20. Food Chem. 2022. PMID: 35749870

7

Construction of benzyl isothiocyanate-loaded fish skin gelatin-luteolin compound emulsion delivery system, and its digestion and absorption characteristics.

Liu Z, Lin S, Liu W, Nakamura Y, Tang Y. Liu Z, et al. Among authors: tang y. J Sci Food Agric. 2023 Mar 15;103(4):1864-1873. doi: 10.1002/jsfa.12411. Epub 2023 Jan 12. J Sci Food Agric. 2023. PMID: 36571447

8

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells.

Sun N, Cui P, Lin S, Yu C, Tang Y, Wei Y, Xiong Y, Wu H. Sun N, et al. Among authors: tang y. J Sci Food Agric. 2017 Oct;97(13):4604-4611. doi: 10.1002/jsfa.8330. Epub 2017 Apr 28. J Sci Food Agric. 2017. PMID: 28349531

9

Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase.

Ding J, Dong L, Jiang P, Tang Y, Lin S. Ding J, et al. Among authors: tang y. Food Chem. 2023 Jan 1;398:133930. doi: 10.1016/j.foodchem.2022.133930. Epub 2022 Aug 12. Food Chem. 2023. PMID: 35988410

10

Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products.

Han JR, Yan JN, Sun SG, Tang Y, Shang WH, Li AT, Guo XK, Du YN, Wu HT, Zhu BW, Xiong YL. Han JR, et al. Among authors: tang y. Food Chem. 2018 Sep 30;261:337-347. doi: 10.1016/j.foodchem.2018.04.044. Epub 2018 Apr 16. Food Chem. 2018. PMID: 29739602

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