Xu BC - Search Results

1

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations.

Wu SJ, Feng R, Meng R, Ji QY, Tao H, Xu BC, Zhang B. Wu SJ, et al. Among authors: xu bc. Food Chem. 2025 Feb 1;464(Pt 1):141639. doi: 10.1016/j.foodchem.2024.141639. Epub 2024 Oct 13. Food Chem. 2025. PMID: 39426260

2

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl₂: Physicochemical and molecular modification perspectives.

Wang Y, Zhou Y, Wang XX, Ma F, Xu BC, Li PJ, Chen CG. Wang Y, et al. Among authors: xu bc. Food Chem. 2020 Jul 30;319:126535. doi: 10.1016/j.foodchem.2020.126535. Epub 2020 Mar 4. Food Chem. 2020. PMID: 32187565

3

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Chen B, Zhou K, Wang Y, Xie Y, Wang Z, Li P, Xu B. Chen B, et al. Food Chem. 2020 Nov 15;330:127186. doi: 10.1016/j.foodchem.2020.127186. Epub 2020 May 30. Food Chem. 2020. PMID: 32540524

4

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B. Chen B, et al. Food Chem. 2021 Mar 30;341(Pt 2):128274. doi: 10.1016/j.foodchem.2020.128274. Epub 2020 Oct 3. Food Chem. 2021. PMID: 33038801

5

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.

Pan Y, Li XM, Meng R, Xu BC, Zhang B. Pan Y, et al. Among authors: xu bc. J Agric Food Chem. 2021 Mar 3;69(8):2557-2563. doi: 10.1021/acs.jafc.0c07288. Epub 2021 Feb 22. J Agric Food Chem. 2021. PMID: 33617251

6

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures.

Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Chen B, et al. Food Chem. 2021 Dec 1;364:130356. doi: 10.1016/j.foodchem.2021.130356. Epub 2021 Jun 12. Food Chem. 2021. PMID: 34147870

7

Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism.

Li XL, Xie QT, Liu WJ, Xu BC, Zhang B. Li XL, et al. Among authors: xu bc. J Agric Food Chem. 2021 Sep 1;69(34):9905-9914. doi: 10.1021/acs.jafc.1c02105. Epub 2021 Aug 20. J Agric Food Chem. 2021. PMID: 34412476

8

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions.

Liu WJ, Li XL, Xu BC, Zhang B. Liu WJ, et al. Among authors: xu bc. J Agric Food Chem. 2021 Sep 22;69(37):11015-11025. doi: 10.1021/acs.jafc.1c03070. Epub 2021 Sep 8. J Agric Food Chem. 2021. PMID: 34494822

9

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk.

Liu WJ, Li XL, Li SG, Xu BC, Zhang B. Liu WJ, et al. Among authors: xu bc. Food Chem. 2022 Feb 1;369:130891. doi: 10.1016/j.foodchem.2021.130891. Epub 2021 Aug 17. Food Chem. 2022. PMID: 34507089

10

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature.

Li XL, Liu WJ, Xu BC, Zhang B. Li XL, et al. Among authors: xu bc. Food Chem. 2022 Feb 15;370:130899. doi: 10.1016/j.foodchem.2021.130899. Epub 2021 Aug 23. Food Chem. 2022. PMID: 34509149

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