梁宏闪

2026

食用菌多糖的分级与降解及其分子质量对物理与功能特性的影响研究进展

《食品科学》

2026

Konjac oligosaccharides promote calcium absorption and bone health in growing mice.

Food & Function

DOI

2026

One-step green assembly of natural polyphenol-based nobiletin nanoparticles for ulcerative colitis therapy

Materials Today Bio

DOI

2026

Rheological modulation of egg white protein-based capillary suspensions via synergistic capillary bridging and chitosan-mediated hydrogen bonding

International Journal of Biological Macromolecules

DOI

2026

NaCl-induced structural modulation of alginate/soy protein isolate fibers for improved texture in plant-based meat analogs

Innovative Food Science & Emerging Technologies

DOI

2026

Egg Chalaza Improves Calcium Utilization in Growing Rats: Evidence from Intestinal Aspects

Journal of Agricultural and Food Chemistry

DOI

2026

Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogs

Carbohydrate Polymers

DOI

2026

Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance

Food Hydrocolloids

DOI

2026

pH-driven interfacial selective assembly of gliadin nanoparticles enables high-performance clean-label whipping creams

Food Chemistry X

DOI

2026

Development and characterization of yeast protein-based fibers prepared by wet-spinning and meat analogues assembled from them

Food Hydrocolloids

DOI

2026

Performance evaluation of heated rice protein/konjac glucomannan mixtures as dysphagia diets

Food Hydrocolloids

DOI

2026

Xanthan gum alters the mucosal adhesion performance of konjac glucomannan through an entropy loss-type network entrapment mechanism

Food Chemistry

DOI

2026

Enhancing the efficiency of heterogeneous hygrothermal degradation of konjac glucomannan: a reagent synergistic strategy

Food Chemistry

DOI

2026

Oral Administration of Metal-Phenolic-Inspired Curcumin Self-Assemblies for Colitis Alleviation

Journal of Agricultural and Food Chemistry

DOI

2026

Surface modification of gliadin nanoparticles by natural tea infusions improves the whipping performance of clean-label creams

LWT

DOI

2026

Fabrication of multifunctional biomaterial through conjugation between whey protein isolate and punicalagin

Food Chemistry

DOI

2026

Hydrocolloid and sweetener assisted stabilization of sucrose-free egg-white foams: from foam properties transfer to angel food cake quality

Food Hydrocolloids

DOI

2026

Membrane-Mediated Nanoassembly of Lysozyme–Tannic Acid for Crystallization-Suppressed Nobiletin Delivery: Enhanced Cellular Uptake and Mucus Penetration

Biomolecules

DOI

2026

Metal Ion-Mediated Interfacial Coordination Complexation in Octyl Gallate-Curcumin Emulsions: Enhanced Stability and Curcumin Protection

Foods

DOI

2025

Prospects and Challenges of Umami in Edible Fungi: Biological Sources, Structure‐Function Relationship, Production, Mechanism, and Evaluation

Comprehensive Reviews in Food Science and Food Safety

DOI

2025

Notably suppressing of green tea creamdown by the presence of ethanol and its Action mechanism

Journal of Molecular Liquids

DOI

2025

Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein

Foods

DOI

2025

Effects of deacetylated konjac glucomannan on the retrogradation properties of pea, mung bean and potato starches during the storage

International Journal of Biological Macromolecules

DOI

2025

Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion

International Journal of Biological Macromolecules

DOI

2025

The interaction mechanisms of arabinogalactan-protein with mucin to regulate sodium migration behavior: Effect of glycoprotein-to-glycan ratio in gum arabic

Food Hydrocolloids

DOI

2025

Fat content of milk modulates colloidal properties of sea buckthorn: In situ flavonol dissolution and migration

Food Chemistry

DOI

2025

Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profiling

Food Hydrocolloids

DOI

2025

Efficient extraction of psyllium seed husk polysaccharide by utilizing the viscosity-reducing effect of low-concentration ethanol at high temperatures

LWT

DOI

2025

Regulation of Na+ diffusion and retention in oral cavity by arabinogalactan-protein fraction from gum arabic and its mechanism of enhancing saltiness perception

Food Chemistry

DOI

2025

Ethanol-induced opposite viscosity trends in psyllium seed husk polysaccharides: The critical role of rhamnogalacturonan-I in aggregation behavior

Food Hydrocolloids

DOI

2025

Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception

Food Hydrocolloids

DOI

2025

The in situ stability of nobiletin in green tea infusion regulating by the assembly of small molecules

Food Chemistry

DOI

2025

Effect of alkali-shifting treatment on emulsifying properties of glutenin and its application in low-fat whipping cream

Food Hydrocolloids

DOI

2025

Household non-thermal processing for the dissolution of sea buckthorn flavonoids and the effects on its bioactive characteristics

Food Chemistry X

DOI

2025

Mechanistic Insights into Tannic Acid–Polyethylene Glycol-Induced Self-Assembly of Nobiletin: From Molecular Binding to Enhanced Bioavailability

ACS Biomaterials Science & Engineering

DOI

2025

Influence of deacetylation degree of konjac glucomannan on the quality of pork sausage

Journal of Food Measurement & Characterization

DOI

2025

The mechanism of glutenin-tannic acid nanoparticles in improving the storage instability of glutenin emulsion: Based on interactions, nanoparticle property, and interface property

Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI

2025

Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough

Food Research International

DOI

2025

A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force

Foods

DOI

2024

Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability

Journal of Future Foods

DOI

2024

Tannic acid coordination assembly enhances the interfacial properties of salted egg white gel particles

International Journal of Biological Macromolecules

DOI

2024

Biopolymer/tannic acid-based nanocomposites system: Stability enhancement of nobiletin

Journal of Molecular Structure

DOI

2024

Food Hydrocolloids: Structure, Properties, and Applications

Foods

DOI

2024

Sea buckthorn Flavonols extract co-loaded Zein/gum Arabic nanoparticles: Evaluating cellular absorption in Caco-2 cells and antioxidant activity in HepG2 cells

Food Chemistry

DOI

2024

Citrus Polymethoxyflavones Regulate against Aging-Associated Diseases: Advances in Biological Mechanisms Responsible for Their Regulation

Journal of Agricultural and Food Chemistry

DOI

2024

Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems

Food Chemistry

DOI

2024

Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying

Food Hydrocolloids

DOI

2024

Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction

Food Hydrocolloids

DOI

2024

Combining in-situ observation and interfacial rheology as a tool to investigate the possible mechanism for improved emulsifying performance of gliadin-based colloid particles

LWT

DOI

2024

Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanism

International Journal of Biological Macromolecules

DOI

2024

Effects of oligosaccharides, sodium carboxymethyl cellulose and d ‐allulose as a compound improver on the quality of sugar‐reduced bread

Journal of the Science of Food and Agriculture

DOI

2024

Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulation

Food Research International

DOI

2024

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment

Journal of the Science of Food and Agriculture

DOI

2024

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Foods

DOI

2024

Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study

International Journal of Biological Macromolecules

DOI

2024

Sporopollenin microencapsulation as a strategy to improve soybean peptide acceptance

Journal of Food Measurement & Characterization

DOI

2023

谷朊粉与乙基纤维素对冻干苹果粉吸湿性的影响

《食品科学》

2023

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

International Journal of Biological Macromolecules

DOI

2023

Strategies for lactase immobilization and delivery to relieve lactose intolerance

Trends in Food Science & Technology

DOI

2023

Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles

Journal of the Science of Food and Agriculture

DOI

2023

Small molecules interfacial assembly regulate the crystallization transition process for nobiletin stabilization

Food Chemistry

DOI

2023

Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers

Food Hydrocolloids

DOI

2023

Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber

Foods

DOI

2023

Mechanism of Reduced Glutathione Induced Lysozyme Defolding and Molecular Self-Assembly

Foods

DOI

2023

Stabilization of high internal‐phase Pickering emulsion using nobiletin crystals: assembly of supramolecular metal‐polyphenolic coordination complexes for surface coating

Journal of the Science of Food and Agriculture

DOI

2023

Konjac glucomannan/xanthan gum/sodium alginate composite hydrogel simulates fascial tissue by pre-stretching and moisture regulation

International Journal of Biological Macromolecules

DOI

2023

Hydrogel-based encapsulation strategy for nobiletin stabilization

Journal of Molecular Liquids

DOI

2023

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review

Food Innovation and Advances

DOI

2023

Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice ( Oryza sativa L.)

Food & Function

DOI

2022

基于孢粉素微胶囊的共包埋、保护及递送益生菌和乳糖酶的体系

《食品科学》

2022

Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

Food Science and Human Wellness

DOI

2022

Highly Adhesive Amyloid–Polyphenol Hydrogels for Cell Scaffolding

Biomacromolecules

DOI

2022

Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin

International Journal of Food Science & Technology

DOI

2022

EGCG-decorated zein complex particles: Relationship to synergistic interfacial properties

Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI

2022

Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation

Food Hydrocolloids

DOI

2022

Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder

LWT

DOI

2022

Development and characterization of edible plant-based fibers using a wet-spinning technique

Food Hydrocolloids

DOI

2022

Effect of desalted egg white and gelatin mixture system on frozen dough

Food Hydrocolloids

DOI

2022

Interfacial decoration of desalted duck egg white nanogels as stabilizer for Pickering emulsion

Food Hydrocolloids

DOI

2022

A novel emulsion gel solely stabilized by the hot water extracted polysaccharide from psyllium husk: Self-healing plays a key role

Food Hydrocolloids

DOI

2022

Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation

Food Hydrocolloids

DOI

2022

Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles

Food Hydrocolloids

DOI

2022

Pickering emulsions stabilized by homogenized ball-milled eggshell particles in combination with sodium alginate

International Journal of Biological Macromolecules

DOI

2022

Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders

Frontiers in Nutrition

DOI

2022

Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties

International Journal of Biological Macromolecules

DOI

2022

Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate

Frontiers in Nutrition

DOI

2022

Coordination‐Driven Metal‐Polyphenolic Nanoparticles toward Effective Anticancer Therapy

Advanced Healthcare Materials

DOI

2022

Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach‐IV ( DIVHS‐IV ) system

Journal of the Science of Food and Agriculture

DOI

2022

A critical review on interplay between dietary fibers and gut microbiota

Trends in Food Science & Technology

DOI

2022

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

International Journal of Biological Macromolecules

DOI

2022

Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying

Journal of Food Science

DOI

2022

Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

Food Bioscience

DOI

2022

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate

Frontiers in Nutrition

DOI

2021

植物蛋白肉制品结构设计与研究进展

《华中农业大学学报》

2021

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils

Carbohydrate Polymers

DOI

2021

A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+

LWT

DOI

2021

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

LWT

DOI

2021

Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system

Food Hydrocolloids

DOI

2021

Pickering Emulsion Stabilized by Metal-Phenolic Architectures: A Straightforward In Situ Assembly Strategy

Journal of Agricultural and Food Chemistry

DOI

2021

Ultrasound-based one-step fabrication of nobiletin particle: A facile stabilization strategy

Food Chemistry

DOI

2021

Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents

Food Hydrocolloids

DOI

2021

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

LWT

DOI

2021

Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability

Food Hydrocolloids

DOI

2021

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Food Chemistry

DOI

2021

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils

Food Chemistry

DOI

2021

Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles

Journal of Molecular Liquids

DOI

2021

Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate

Journal of the Science of Food and Agriculture

DOI

2021

An innovative konjac glucomannan/ κ‐carrageenan mixed tensile gel

Journal of the Science of Food and Agriculture

DOI

2021

Tuning of Molecular Interactions between Zein and Tannic Acid to Modify Sunflower Sporopollenin Exine Capsules: Enhanced Stability and Targeted Delivery of Bioactive Macromolecules

ACS Applied Bio Materials

DOI

2021

Selective capture and separation of cationic/anionic guest dyes using crosslinked soy polysaccharide-based hydrogel nanostructure

Journal of Molecular Liquids

DOI

2020

单宁酸对小麦醇溶蛋白结构及功能性质的影响

《食品工业科技》

DOI

2020

Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents

Food Hydrocolloids

DOI

2020

Designable Carboxymethylpachymaran/Metal Ion Architecture on Sunflower Sporopollenin Exine Capsules as Delivery Vehicles for Bioactive Macromolecules

Journal of Agricultural and Food Chemistry

DOI

2020

Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

Food Hydrocolloids

DOI

2020

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

Food Hydrocolloids

DOI

2020

Metal–Phenolic Network Covering on Zein Nanoparticles as a Regulator on the Oil/Water Interface

Journal of Agricultural and Food Chemistry

DOI

2020

Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements

Bioorganic Chemistry

DOI

2020

In vitro evaluation of anti-methylglyoxal/glyoxal activity of three phytosterols using glycated bovine serum albumin models

Steroids

DOI

2019

Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration

International Journal of Food Science & Technology

DOI

2019

The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system

Food Hydrocolloids

DOI

2019

Nanoparticle Encapsulation Strategy: Leveraging Plant Exine Capsules Used as Secondary Capping for Oral Delivery

Journal of Agricultural and Food Chemistry

DOI

2019

Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature

Food Hydrocolloids

DOI

2019

Carboxymethylpachymaran-zein coated plant microcapsules-based β-galactosidase encapsulation system for long-term effective delivery

Food Research International

DOI

2019

The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations

Bioorganic Chemistry

DOI

2019

Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin

Food Research International

DOI

2019

Supramolecular design and applications of polyphenol-based architecture: A review

Advances in Colloid and Interface Science

DOI

2019

Coordination driven self-assembly for enhancing the biological stability of nobiletin

Journal of Molecular Liquids

DOI

2019

Oligosaccharides act as the high efficiency stabilizer for β-galactosidase under heat treatment

International Journal of Biological Macromolecules

DOI

2019

Toward understanding the in vitro anti-amylolytic effects of three structurally different phytosterols in an aqueous medium using multispectral and molecular docking studies

Journal of Molecular Liquids

DOI

2019

Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study

Food Research International

DOI

2019

Carboxymethylpachymaran entrapped plant-based hollow microcapsules for delivery and stabilization of β-galactosidase

Food & Function

DOI

2019

Impact of plant extract on the gastrointestinal fate of nutraceutical-loaded nanoemulsions: phytic acid inhibits lipid digestion but enhances curcumin bioaccessibility

Food & Function

DOI

2018

Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

International Journal of Biological Macromolecules

DOI

2018

Leveraging plant exine capsules as pH-responsive delivery vehicles for hydrophobic nutraceutical encapsulation

Food & Function

DOI

2018

Immobilization of pectinases into calcium alginate microspheres for fruit juice application

Food Hydrocolloids

DOI

2018

Engineering Multifunctional Coatings on Nanoparticles Based on Oxidative Coupling Assembly of Polyphenols for Stimuli-Responsive Drug Delivery

Journal of Agricultural and Food Chemistry

DOI

2017

Folate-functionalized assembly of low density lipoprotein/sodium carboxymethyl cellulose nanoparticles for targeted delivery

Colloids and Surfaces B Biointerfaces

DOI

2017

Phosphoprotein/chitosan electrospun nanofibrous scaffold for biomineralization

International Journal of Biological Macromolecules

DOI

2017

Tailoring stimuli-responsive delivery system driven by metal–ligand coordination bonding

International Journal of Nanomedicine

DOI

2017

Confirmation and measurement of hydrophobic interaction in sol-gel system of konjac glucomannan with different degree of deacetylation

Carbohydrate Polymers

DOI

2016

Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification

Food Research International

DOI

2016

Engineering Multifunctional Films Based on Metal-Phenolic Networks for Rational pH-Responsive Delivery and Cell Imaging

ACS Biomaterials Science & Engineering

DOI

2016

pH-Degradable antioxidant nanoparticles based on hydrogen-bonded tannic acid assembly

RSC Advances

DOI

2016

Engineering functional alginate beads for encapsulation of Pickering emulsions stabilized by colloidal particles

RSC Advances

DOI

2016

Coordination-driven multilayer of phosvitin-polyphenol functional nanofibrous membranes: antioxidant and biomineralization applications for tissue engineering

RSC Advances

DOI

2016

Correction: Coordination-driven multilayer of phosvitin-polyphenol functional nanofibrous membranes: antioxidant and biomineralization applications for tissue engineering

RSC Advances

DOI

2015

Environment induced self-aggregation behavior of κ-carrageenan/lysozyme complex

Bioactive Carbohydrates and Dietary Fibre

DOI

2015

Supramolecular design of coordination bonding architecture on zein nanoparticles for pH-responsive anticancer drug delivery

Colloids and Surfaces B Biointerfaces

DOI

2015

Fabrication of gastric floating controlled release tablet based on konjac glucomannan

Food Research International

DOI

2015

Construction of pH-sensitive lysozyme/pectin nanogel for tumor methotrexate delivery

Colloids and Surfaces B Biointerfaces

DOI

2015

Self-assembled zein–sodium carboxymethyl cellulose nanoparticles as an effective drug carrier and transporter

Journal of Materials Chemistry B

DOI

2015

In situ synthesis of gold nanoparticles on LBL coated nanofibers by tannic acid for catalytic application

RSC Advances

DOI

2015

Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme

Food Research International

DOI

2015

Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin

RSC Advances

DOI

2015

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

Food Hydrocolloids

DOI

2014

Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin

Colloids and Surfaces B Biointerfaces

DOI

2013

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Food Hydrocolloids

DOI

2023

基于空间限域组装调控过饱和川陈皮素结晶转变

《中国食品科学技术学会第二十届年会论文摘要集》

DOI

2022

基于食品小分子互作的稳态化体系的构建及机制研究

《中国食品科学技术学会第十九届年会》

DOI

2026

Highly Stable Hydrophobic Dietary Polyphenols Enhance Brain Delivery and Neuroprotection: Tunable Crystallization Properties in Interfacial Assembly

SSRN Electronic Journal

DOI

2025

The Improvement Mechanism of Tannic Acid-Glutenin Nanoparticles in the Instability of Glutenin Emulsion: Based on Interactions, Nanoparticle Properties and Interface Deformation Resistance

SSRN Electronic Journal

DOI

2016

Nanoemulsions for food: properties, production, characterization, and applications

Elsevier eBooks

DOI