刘袆帆｜仲恺农业工程学院｜学者主页

2026

红心火龙果皮加工果脯工艺

叶丽敏，艾超，刘袆帆，谢永顺，莫清华，谢必新，王琴，马路凯，肖更生，谢曦

《农村新技术》

2026

离心脱糖对红肉火龙果粉总糖含量及吸湿特性的影响

植嘉慧，黄志浩，赵子涵，刘袆帆，谢曦，王锋，马路凯，肖更生，刘东杰

《食品研究与开发》

2026

基于电子鼻和GC-MS分析不同干燥方式香蕉果干的风味品质差异及判别预测模型建立

陈尊旭，肖雯丽，梁浩斌，康晶玲，马路凯，钟玉鸣，肖更生，王琴，刘袆帆

《现代食品科技》

DOI

2026

佛手多糖的体外降脂活性

林佩娜，谢曦，刘袆帆，王琴

《现代食品科技》

DOI

2026

Changes in volatile compounds of red dragon fruit ( Hylocereus species) juice during stepwise fermentation

Xi Xie, Ziwei Guo, Limin Ye, Chao Ai, Gengsheng Xiao, Qin Wang, Yuming Zhong, Huifan Liu

International Journal of Food Science & Technology

DOI

2026

Patterns of flavonoid digestion influenced by molecular descriptors: machine learning reveals flavonoid structure-conversion rate relationships in blood orange juice

Xinyi Li, Weiyao Wu, Yuming Zhong, Tinghua Li, Jingling Kang, Li Li, Huifan Liu, Qin Wang

Food Chemistry

DOI

2026

Fabrication of a quaternary ammonium chitosan/pomelo peel extract nanocarrier system for tea polyphenol delivery: characterization, stability, digestibility, and release properties

Chao Ai, Bo He, Xuanlin Luo, Ruo Bing Wang, Jingling Kang, Xinyi Li, Wenli Xiao, Zhaohong Zhong, Lei Chen, Xi Xie, Huifan Liu

Food Chemistry X

DOI

2026

Analysis and Predictive Modeling of In Vitro Digestive Stability of Tea Polyphenols in 24 Tea Varieties

Xinyi Li, Jingling Kang, Weiyao Wu, Huifan Liu, Yuming Zhong

Food Frontiers

DOI

2026

Pectin of Olecranon Honey Peach Effects on Intestinal Health and the Mechanisms Involved in Hybrid Grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Jinhui Wu, Xiaoxiao Zhang, Qinguo Song, Feifei Huang, Tinghua Li, Zhendong Qin, Lin Li, Fei Shi, Huifan Liu, Cuiyun Zou

Fishes

DOI

2026

Engineering acid-resistant pickering emulsions via sustainable CNC-chitosan synergy: The effect of ionic strength

Yunong Na, Kunhao Liu, Hale Oğuzlu, Huifan Liu, Yi Chen, Yilun Weng, Alberto Baldelli

International Journal of Biological Macromolecules

DOI

2026

Evaluation of flavonoid composition and biological activities of hydrolyzed whole pomelo juice

Xi Xie, Shanshan Zhuang, Yanxia Gu, Yunrui Shen, Weisi Zhang, Lukai Ma, Gengsheng Xiao, Qin Wang, Yonghui Zhong, Huifan Liu

Frontiers in Nutrition

DOI

2026

Extraction, structural characterization, and antioxidant of pectin from pomelo peel

Jingteng Deng, Xuanlin Luo, Ruobing Wang, Zilin Chen, Hui Teng, Huifan Liu, Xi Xie, Lei Chen, Chao Ai

Food biomacromolecules.

DOI

2026

Structure-function relationships of pectic Fibers from pitaya Peel in astaxanthin-loaded emulsion systems

Jingteng Deng, Chong Chen, Hui Teng, Yuli Liao, Bei Liu, Zilin Chen, Huifan Liu, Xie Xi, LEI CHEN, Chao Ai

Food Chemistry

DOI

2025

凉果制品中耐高渗透压酵母菌的分离及其培养条件与控制方法

谢曦，张雁仪，李之勇，莫清华，王锋，肖更生，刘袆帆，谢必新，王琴，马路凯，林尚达

《食品研究与开发》

2025

发酵技术在火龙果加工中的应用

叶丽敏，刘袆帆，肖更生，马路凯，王琴，谢必新，莫清华，谢曦

《农产品加工》

DOI

2025

不同品种龙眼核多酚的提取及其抗氧化和抑菌活性研究

谢曦，杨达明，郭淑贤，林佳宜，刘东杰，肖更生，梁苡铭，刘袆帆，王琴

《食品安全质量检测学报》

DOI

2025

基于气相色谱-离子迁移谱技术分析梅青柚绿茶挥发性成分

陈绮媚，钟玉鸣，古艳霞，钟永辉，陈翠珍，李巧芬，曾劲松，林尚达，肖更生，王琴，刘袆帆

《现代食品科技》

DOI

2025

响应面法优化红心火龙果皮果脯加工工艺

叶丽敏，艾超，刘袆帆，谢永顺，莫清华，谢必新，王琴，马路凯，肖更生，谢曦

《食品安全质量检测学报》

DOI

2025

铁皮石斛多糖对小肠上皮细胞肠道屏障的保护作用

张雅欣，李拥军，梁嘉熹，刘袆帆

《现代食品科技》

DOI

2025

基于高通量测序技术比较不同品种龙眼干化学特征与菌群组成变化

谢曦，谢必新，余威祥，刘袆帆，林小智，吴珂仪，刘东杰，肖更生，王琴

《现代食品科技》

DOI

2025

柚皮蛋白-茶多酚纳米颗粒在Caco-2单层细胞模型中的转运机制及其应用

康晶玲，李汉宗，李心怡，梁浩斌，陈尊旭，钟玉鸣，肖更生，王琴，刘袆帆

《现代食品科技》

DOI

2025

Dual-function activity prediction of fingered citron: Integrating hypotensive and Hypolipidaemic effects via molecular docking and QSAR methods

Yuming Zhong, Ningjing Zhou, Huifan Liu, Bingting Lu, Peng Fei Huang, Jialin Chen, Canhuan Liang, Lin Zhang

Food Chemistry

DOI

2024

竹笋加工副产物中生物活性物质的研究进展

梁安雅，林可为，毛国兴，伍俏佳，王锋，刘袆帆，潘天茂，肖更生，马路凯

《农产品加工》

2024

基于顶空-气相色谱-四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜风味物质组成

王健霞，刘袆帆，徐玉娟，马路凯，肖更生

《食品研究与开发》

2024

酶法水解桑叶多糖制备低聚糖及其抑菌活性研究

谭凤翔，余元善，邹宇晓，廖森泰，刘袆帆，王琴，胡腾根，肖更生

《蚕业科学》

2024

橄榄菜贮藏过程中营养及安全品质变化

徐玉娟，王健霞，刘袆帆，王锋，余元善，肖更生，刘东杰，马路凯

《食品研究与开发》

2024

Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex

Ziyan Huang, Yuting Wang, Yuting Wang, David Julian McClements, Ruihong Dong, Yu Wang, Yu Wang, Qin Wang, Huifan Liu, Qiang Yu, Jianhua Xie, Yi Chen

Food Chemistry

DOI

2024

Response Surface Methodology Optimization of Exosome-like Nanovesicles Extraction from Lycium ruthenicum Murray and Their Inhibitory Effects on Aβ-Induced Apoptosis and Oxidative Stress in HT22 Cells

Yadan Zhang, Ling Lu, Yuting Li, Huifan Liu, Wenhua Zhou, Lin Zhang

Foods

DOI

2024

Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

J Ma, Wei-Yao Wu, Jing Liao, Lei Liu, Qin Wang, Gengsheng Xiao, Huifan Liu

Journal of Agricultural and Food Chemistry

DOI

2024

Characterization and relationship analysis of antioxidant and anti-inflammatory peptides in pomelo fruitlet albumin

Ningjing Zhou, Yuming Zhong, Huifan Liu

Food Chemistry

DOI

2024

Phenolic amides (avenanthramides) in oats – an update review

Xi Xie, Miaoyan Lin, Gengsheng Xiao, Huifan Liu, Feng Wang, Dongjie� Liu, Lukai Ma, Qin Wang, Zhiyong Li

Bioengineered

DOI

2024

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Xiaoguo Ying, Taiyu Li, Shanggui Deng, Charles Stephen Brennan, Soottawat Benjakul, Huifan Liu, Feng Wang, Xi Xie, Dongjie� Liu, Jun Li, Gengsheng Xiao, Lukai Ma

Comprehensive Reviews in Food Science and Food Safety

DOI

2023

广佛手超微粉的制备及其理化性质分析

刘东杰，刘袆帆，梁贵强，张任英，谢曦，彭进明，周昊宇，肖更生，王琴

《现代食品科技》

2023

兜唇石斛发酵多肽抗氧化活性与氨基酸结构的关系

林丹霓，黄君婷，钟玉鸣，王琴，肖更生，刘袆帆

《现代食品科技》

2023

兜唇石斛发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp对LPS诱导RAW264.7细胞的抗炎作用

梁楚容，王琴，肖更生，马路凯，吴晖，肖建波，刘袆帆

《现代食品科技》

2023

柑橘水果中黄酮类物质的提取方法生物活性及应用研究进展

叶沛铭，梁雅慧，吴颖妍，王锋，马路凯，刘袆帆，王琴，肖更生

《农产品加工》

2023

金柚柚皮多甲氧基黄酮化合物的提取分离及其油脂抗氧化稳定性

张雅欣，马路凯，吴晖，成坚，刘袆帆

《现代食品科技》

2023

超声-微波辅助解冻对杨梅保鲜品质的影响

黄国中，王琴，马路凯，刘袆帆，刘东杰，王嘉沂，陈小婷，文芷懿

《现代食品科技》

2023

柚子绿茶发酵型气泡酒脱苦工艺优化技术研究

纪奕焜，陈卓玟，刘袆帆，王锋，谢曦，肖更生，王琴，马路凯，刘东杰

《浙江柑橘》

2023

发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp的稳定性研究

梁楚容，王琴，马路凯，肖更生，刘袆帆

《轻工学报》

2023

基于线性回归分析法预测李果实干制后果干糖酸比

周昊宇，朱倩莹，钟玉鸣，刘袆帆，谢曦，肖更生，马路凯，刘东杰，王琴

《食品安全质量检测学报》

2023

佛手瓜多肽对板栗贮藏期间品质的影响

刘智慧，吴舒妍，谢思玲，郭淑贤，王琴，肖更生，刘袆帆

《食品安全质量检测学报》

2023

褪黑素在果蔬采后品质劣变中的调控作用

刘祯，陈贤柔，缪承杜，蓝碧锋，范智蕾，莫晓晴，王春越，刘袆帆，肖更生，王琴，刘东杰，马路凯

《食品安全质量检测学报》

2023

Polysaccharide extracted from pomelo fruitlets attenuate hepatic lipid accumulation in hybrid groupers (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Cuiyun Zou, Yuke Fang, Nuoyi Lin, Gengsheng Xiao, Li Lin, Huifan Liu

Frontiers in Marine Science

DOI

2023

Involvement of branched RG-I pectin with hemicellulose in cell–cell adhesion of tomato during fruit softening

Dongjie� Liu, Weiwei Zhou, Yuming Zhong, Xie Xi, Huifan Liu, Hua Huang, Qin Wang, Gengsheng Xiao

Food Chemistry

DOI

2022

金柚幼果黄酮对AAPH诱导红细胞氧化损伤的保护作用

纳雨农，陈乃驿，张涣悠，王琴，肖更生，刘袆帆

《现代食品科技》

2022

金柚幼果膳食纤维提取优化及其在蛋白棒中的应用

吴悦洲，叶霞，黄妙如，吴丽英，王淑雯，马路凯，肖更生，王琴，刘袆帆

《食品与生物技术学报》

2022

破囊壶菌属微生物中超长链多不饱和脂肪酸的生物合成及其代谢工程应用

谢曦，陈碧翰，罗俊锴，郭梓蔚，王琴，肖更生，刘东杰，林蠡，刘袆帆

《现代食品科技》

2022

板栗加工副产物抑菌作用的研究进展

刘袆帆，李妍馥，庄储仲，马路凯，钟玉鸣，肖更生，王琴，余元善，余强，林文渊

《现代食品科技》

2022

德庆贡柑共产物的营养组成研究

胡益波，毛国兴，陈霖红，张桐，刘袆帆，王锋，柳建良，马路凯

《农产品加工》

2022

不同低温贮藏方式下贡柑的非靶标代谢组学研究

王锋，谢曦，刘袆帆，肖更生，余元善，于翠翠，阎莹莹，刘东杰，马路凯

《食品安全质量检测学报》

2022

柚子幼果精油的提取及其抗氧化活性研究

庄姗姗，刘袆帆，张沁铭，肖更生，戴宏杰，马路凯

《轻工学报》

2022

车厘子核油的制备及品质分析

崔芸，黄逸彤，李文骏，钟雅琦，张依曼，毛国兴，刘袆帆，马路凯，罗宏炼

《中国油脂》

2022

超声诱导发芽过程柚子籽油品质的变化规律

马路凯，崔芸，刘芯如，柳建良，肖更生，陈海光，刘袆帆，利新红

《中国油脂》

2022

凉果中微生物菌群多样性与特征化学指标的相关性分析

王锋，彭秋容，吴颖妍，梁雅慧，谢曦，马路凯，蓝碧锋，刘东杰，刘袆帆，王琴，肖更生

《食品安全质量检测学报》

2022

板栗香精的制备及理化性质研究

刘袆帆，郑文雄，李素芬，肖更生，王琴，朱卫家，李思梅

《中国调味品》

2022

德庆大叶贡柑与小叶贡柑的品质比较研究

胡益波，张桐，蔡昕彤，刘袆帆，马路凯，柳建良

《浙江柑橘》

2022

Effect of storage time on the volatile compounds and taste quality of Meixian green tea

Huifan Liu, Shanshan Zhuang, Yanxia Gu, Yunrui Shen, Weisi Zhang, Lukai Ma, Gengsheng Xiao, Qin Wang, Yonghui Zhong

LWT

DOI

2022

Physicochemical properties of dietary fiber of bergamot and its effect on diabetic mice

Huifan Liu, Jiaxi Liang, Churong Liang, Guiqiang Liang, Jiacong Lai, Renying Zhang, Qin Wang, Gengsheng Xiao

Frontiers in Nutrition

DOI

2022

Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods

Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Stephen Brennan, Soottawat Benjakul, Gengsheng Xiao

Food Chemistry

DOI

2022

Effects of a polysaccharide extract from Amomum villosum Lour. on gastric mucosal injury and its potential underlying mechanism

Huifan Liu, Shanshan Zhuang, Churong Liang, Junjun He, Charles Stephen Brennan, Margert Anne Brennan, Lukai Ma, Gengsheng Xiao, Hao Hui Chen, Shuo Wan

Carbohydrate Polymers

DOI

2022

The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments

Huifan Liu, Jiaxi Liang, Ye Xia, Miaoru Huang, Lukai Ma, Xi Sheng Xie, Dongjie� Liu, Hui Cao, Jesús Simal‐Gándara, Kannan R. R. Rengasamy, Qin Wang, Gengsheng Xiao, Jianbo Xiao

Critical Reviews in Food Science and Nutrition

DOI

2022

Antibacterial mechanism of the Asp-Asp-Asp-Tyr peptide

Shanshan Zhuang, Yao Bao, Yaxin Zhang, Huangyou Zhang, Jianliang Liu, Huifan Liu

Food Chemistry X

DOI

2022

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Lukai Ma, Churong Liang, Yun Cui, Huiyan Du, Huifan Liu, Lixue Zhu, Yuanshan Yu, Chuqiang Lu, Soottawat Benjakul, Charles Stephen Brennan, Margaret Anne Brennan

Current Research in Food Science

DOI

2021

石斛多糖的构效关系研究进展

刘袆帆，郭烁璇，林映妤，吴晖，赖富饶，刘建高，李忠良，任洪，钟玉鸣，马路凯

《现代食品科技》

DOI

2021

金柚幼果膳食纤维改善糖尿病小鼠的肠道健康

黄妙如，宋海凤，陈子钧，胡悦，林琪欣，张浣悠，马路凯，刘袆帆

《现代食品科技》

DOI

2021

梅州金柚食用后期的苦味来源分析

钟永辉，刘智慧，钟玉鸣，马路凯，柳建良，刘袆帆，王琴，吴晖，赖富饶，肖更生

《现代食品科技》

DOI

2021

砂仁主要活性组分的研究进展

黄国中，王琴，马路凯，刘袆帆

《食品研究与开发》

2021

超声-微波辅助提取板栗壳多糖及其结构鉴定

卫娜，罗至钧，郑逸蓝，叶家铭，马路凯，刘袆帆，肖更生

《食品安全质量检测学报》

DOI

2021

微生物发酵法制备活性多糖的研究概述

刘袆帆，林诺怡，成坚，马路凯，陈乃驿，冯浩锴，王琴

《食品与发酵工业》

DOI

2021

微波-超声波辅助改善黑蒜品质的研究

刘袆帆，林映妤，张浣悠，李妍馥，肖更生，王琴

《食品与发酵工业》

DOI

2021

柚皮蛋白的结构表征及细胞免疫活性初步研究

林诺怡，成坚，王琴，马路凯，梁嘉熹，李素芬，姚文倩，刘袆帆

《食品与发酵工业》

DOI

2021

发酵果汁的研究进展与展望

马路凯，卢晓丽，何秋璇，崔芸，刘袆帆，黄炳钰，井敏敏，张世昂，朱立学

《食品研究与开发》

2021

山楂黄酮的保健功效及提取工艺研究进展

张浣悠，邓秩童，黄嘉泳，刘袆帆，马路凯

《食品研究与开发》

2021

鹰嘴桃仁油的品质及挥发性成分研究

马路凯，崔芸，毛国兴，陈海光，刘袆帆，丘苑新，柳建良，彭镰心

《中国油脂》

2021

番木瓜籽油的营养特性及稳定性

毛国兴，何秋璇，刘国琴，程威威，沈思强，马路凯，刘袆帆

《中国油脂》

DOI

2021

蛋白核小球藻-解脂酵母共生体系油脂合成机制的研究

庄姗姗，李素芬，钟玉鸣，成坚，王琴，肖更生，马路凯，刘袆帆

《食品安全质量检测学报》

DOI

2021

皇帝柑贮藏保鲜技术研究进展

马路凯，蔡昕彤，赖泓慧，刘袆帆，朱立学，应晓国，张宾，黄炳钰，井敏敏

《浙江柑橘》

DOI

2021

番木瓜加工副产物综合利用研究进展

郑逸蓝，林映妤，张倩玮，刘袆帆，柳建良，费永涛，卫娜，马路凯，黄炳玉，井敏敏

《食品安全质量检测学报》

DOI

2021

板栗及其加工副产物的活性物质研究进展

李妍馥，梅小龙，骆安琪，林琪欣，胡悦，马路凯，肖更生，刘袆帆

《食品安全质量检测学报》

DOI

2021

抗菌肽Arg-Ser-Ser与POPG膜相互作用的动力学模拟分析

李素芬，王琴，郑文雄，黄琪，刘映君，刘袆帆

《中国抗生素杂志》

2021

农产品废弃物中纤维素的提取及其在食品工业中的应用

冯志强，段邓乐，马路凯，刘袆帆，王琴，陈玮

《食品安全质量检测学报》

DOI

2021

皇帝柑的综合利用研究进展

蔡昕彤，钟婧威，温淑仪，张小莹，刘袆帆，马路凯，柳建良，胡益波

《食品安全质量检测学报》

2021

Polysaccharide derived from pomelo seed coat ameliorates APAP‐induced liver injury in hybrid grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Yuke Fang, Beishu Huang, Yi Zhang, Huifan Liu, Cuiyun Zou

eFood

DOI

2021

Changes in the content and antioxidative activity of β‐carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC‐based detection

Shanshan Zhuang, Wenxiong Zheng, Yunong Na, Naiyi Chen, Fan Gong, Bingxuan Huang, Charles Stephen Brennan, Congyi Liu, Jian Cheng, Lukai Ma, Huifan Liu

International Journal of Food Science & Technology

DOI

2021

Dendrobium officinale Polysaccharide Alleviates Intestinal Inflammation by Promoting Small Extracellular Vesicle Packaging of miR-433-3p

Huifan Liu, Jiaxi Liang, Yuming Zhong, Gengsheng Xiao, Thomas Efferth, Milen I. Georgiev, Celia Bertha Vargas-De-La-Cruz, Vivek Kumar Bajpai, Giovanni Caprioli, Jianliang Liu, Jintian Lin, Hui Wu, Lianxin Peng, Yongjun Li, Lukai Ma, Jianbo Xiao, Qin Wang

Journal of Agricultural and Food Chemistry

DOI

2021

Characterization of PCS-2A, a polysaccharide derived from chestnut shell, and its protective effects against H2O2-induced liver injury in hybrid grouper

Huifan Liu, Yuke Fang, Yan-fu Li, Lukai Ma, Qin Wang, Gengsheng Xiao, Cuiyun Zou

International Journal of Biological Macromolecules

DOI

2021

Polysaccharide extract from pomelo fruitlet ameliorates diet-induced nonalcoholic fatty liver disease in hybrid grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Cuiyun Zou, Yuke Fang, Nuoyi Lin, Huifan Liu

Fish & Shellfish Immunology

DOI

2021

Active sites of peptide from Arg‐Ser‐Ser protect against oxidative stress in HepG2 cells

Jiaxi Liang, Ruier Zhang, Jiaxin Zhao, Huifan Liu

eFood

DOI

2021

Active sites of peptides Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp protect against cellular oxidative stress

Huifan Liu, Jiaxi Liang, Gengsheng Xiao, Celia Bertha Vargas-De-La-Cruz, Jesús Simal‐Gándara, Jianbo Xiao, Qin Wang

Food Chemistry

DOI

2021

Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

Huifan Liu, Sufen Li, Yuming Zhong, Siqi Lan, Charles Stephen Brennan, Qin Wang, Lukai Ma

International Journal of Food Science & Technology

DOI

2021

Pomelo polysaccharide extract inhibits oxidative stress, inflammation, and mitochondrial apoptosis of Epinephelus coioides

Huifan Liu, Yuke Fang, Cuiyun Zou

Aquaculture

DOI

2021

Analysis of antioxidant response in pomelo fruitlets subjected to external injury stress: Significance of naringin biosynthesis

Huifan Liu, Churong Liang, Lukai Ma, Jianliang Liu, Qin Wang

LWT

DOI

2021

Nutritive quality prediction of peaches during storage

Yuming Zhong, Yao Bao, Yumin Chen, Dequan Zhai, Jianliang Liu, Huifan Liu

Food Science & Nutrition

DOI

2021

Combination of unsupervised and supervised models to predict the maturity of peaches during shelf‐life

Yuming Zhong, Yao Bao, Jiaming Ye, Jianliang Liu, Huifan Liu

Journal of Food Processing and Preservation

DOI

2021

Dendrobine Suppresses Lipopolysaccharide‐induced Gut Inflammation in a Co‐culture of Intestinal Epithelial Caco‐2 Cells and RAW264.7 Macrophages

Huifan Liu, Jiaxi Liang, Gengsheng Xiao, Lukai Ma, Qin Wang

eFood

DOI

2021

Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties

Gang Wu, Xiaodan Hui, Jiaxi Liang, Huifan Liu, Han Chen, Xi Gong, Margaret Anne Brennan, Xin‐An Zeng, Xinbo Guo, Charles Stephen Brennan

Food Chemistry

DOI

2021

Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Lukai Ma, Qiuxuan He, Yuanxin Qiu, Huifan Liu, Jihong Wu, Guoqin Liu, Charles Stephen Brennan, Margaret Anne Brennan, Lixue Zhu

Food Chemistry

DOI

2020

响应面优化乳酸菌-柚子核共发酵体系中多肽的制备

刘袆帆，吴戈仪，吴继红，王琴

《农产品加工》

DOI

2020

速溶柚子茶粉配方及加工工艺研究

李素芬，王琴，龚洁文，李妍馥，刘袆帆

《农产品加工》

DOI

2020

响应面法优化超声-微波协同辅助提取金柚幼果总黄酮工艺

王琴，罗洁莹，柳建良，刘袆帆

《食品研究与开发》

2020

基于香蕉、粉蕉成熟过程中硬度变化建立成熟度随机森林模型

刘袆帆，杜卉妍，钟玉鸣，马路凯，李小敏，朱立学

《广东农业科学》

DOI

2020

梅州金柚柚皮膳食纤维的理化性质分析

曾心悦，黄嘉泳，袁显和，王琴，Charles Brennan，刘袆帆，刘映君

《现代食品科技》

DOI

2020

傅立叶近红外光谱法测定桃果中果胶含量

包瑶，柳建良，钟玉鸣，陈钰敏，翟德全，王琴，马路凯，刘袆帆

《食品安全质量检测学报》

DOI

2020

佛手瓜复配柚子果酱的工艺研究

李素芬，王琴，胡晖亮，李妍馥，刘袆帆

《中国调味品》

2020

石斛花金柚幼果功能性果酒酿造工艺研究

黎敏仪，黄嫣怡，陈子炀，李一川，赖升敬，霍志雄，陈李颉，王琴，刘袆帆

《中国酿造》

2020

金柚柚子籽油的制备及理化性质研究

刘袆帆，刘芯如，黄妙如，王琴，马路凯

《中国油脂》

2020

Mechanisms underlying the antimicrobial actions of the antimicrobial peptides Asp-Tyr-Asp-Asp and Asp-Asp-Asp-Tyr

Huifan Liu, Huanyou Zhang, Qin Lin Wang, Sufen Li, Yingjun Liu, Lukai Ma, Yuehuai Huang, Charles Stephen Brennan, Liang Sun

Food Research International

DOI

2020

Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo

Huifan Liu, Xinyue Zeng, Huang JiaYong, Xianhe Yuan, Qin Wang, Lukai Ma

Carbohydrate Polymers

DOI

2020

Kernel partial least squares model for pectin content in peach using near‐infrared spectroscopy

Yao Bao, Jianliang Liu, Yuming Zhong, Yumin Chen, Dequan Zhai, Qin Wang, Charles Stephen Brennan, Huifan Liu

International Journal of Food Science & Technology

DOI

2020

The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators

Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Charles Stephen Brennan, Margaret Anne Brennan, Huifan Liu, Qin Wang

Food Chemistry

DOI

2020

Discovering active sites in peptide Ala–Val–Thr–Phe that counter 2,2-azobis(2-methylpropanimidamidine)dihydrochloride-induced oxidative stress in HepG2 cells

Jiaxi Liang, Qin Wang, Jianliang Liu, Guozhong Huang, Churong Liang, Huifan Liu, Lukai Ma

RSC Advances

DOI

2020

Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang

Food & Function

DOI

2019

基于Caco-2单层细胞模型的兜唇石斛多糖的转运机制研究

王琴，梁嘉熹，吴晖，刘袆帆

《现代食品科技》

DOI

2019

抗菌肽Met-Ala-Lys对铜绿假单胞菌细胞膜的作用机制

刘映君，李素芬，王琴，刘袆帆

《现代食品科技》

DOI

2019

超声波辅助提取金柚柚皮中柚皮苷的工艺优化及其抗氧化能力研究

刘袆帆，梁嘉熹，王琴

《食品研究与开发》

2019

柚子副产物制备泡腾片的工艺研究

李振羽，钟昆志，龚棣文，黄健希，李素芬，王琴，刘袆帆，黄嘉泳

《现代食品科技》

DOI

2019

降雨对梅州金柚糖度的影响研究

马路凯，刘袆帆，柳建良，钟永辉，应晓国，叶沁

《浙江柑橘》

DOI

2019

Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co‐incubated with Lactobacillus

Huifan Liu, Geyi Wu, Haifeng Song, Huanyou Zhang, Lukai Ma, Charles Stephen Brennan, Sufen Li, Yingjun Liu, Jihong Wu, Qin Wang

International Journal of Food Science & Technology

DOI

2019

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai, Charles Stephen Brennan, Margaret Anne Brennan

International Journal of Food Science & Technology

DOI

2019

Anti‐inflammatory effect of alkaloids extracted from Dendrobium aphyllum on macrophage RAW 264.7 cells through NO production and reduced IL‐1, IL‐6, TNF‐α and PGE2 expression

Qin Wang, Jiaxi Liang, Charles Stephen Brennan, Lukai Ma, Yan-fu Li, Xiaohui Lin, Huifan Liu, Jihong Wu

International Journal of Food Science & Technology

DOI

2019

Antimicrobial activity of Arg–Ser–Ser against the food‐borne pathogen Pseudomonas aeruginosa

Huifan Liu, Sufen Li, Charles Stephen Brennan, Qin Wang

International Journal of Food Science & Technology

DOI

2019

Possible Metabolic Pathway of a Novel Bioactive Polysaccharide Extracted from Dendrobium aphyllum : An In Vivo Study

Huifan Liu, Lukai Ma, Qin Wang

Journal of Food Science

DOI

2019

Effect of different preservation treatments on olecranon honey peach

Qin Wang, Huanyou Zhang, Huifan Liu, Jianliang Liu

Journal of Food Processing and Preservation

DOI

2019

Protective effects of the flavonoid fraction obtained from pomelo fruitlets through ultrasonic-associated microwave extraction against AAPH-induced erythrocyte hemolysis

Qin Wang, Jieying Luo, Huifan Liu, Charles Stephen Brennan, Jianliang Liu, Xiaoyu Zou

RSC Advances

DOI

2019

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang

Food & Function

DOI

2019

In vitro effects of four polysaccharides containing β-D-Glu p on intestinal function

Qin Wang, Jiaxi Liang, Huifan Liu

International Journal of Food Properties

DOI

2018

卡琪花蒂玛中黄酮类物质的组成及抗氧化活性

席红如，吴晖，赖富饶，马娟娟，刘袆帆，陈文博

《现代食品科技》

2018

Health‐promoting effects of dietary polysaccharide extracted from Dendrobium aphyllum on mice colon, including microbiota and immune modulation

Huifan Liu, Hui Wu, Qin Wang

International Journal of Food Science & Technology

DOI

2018

The Variations, Including Structures and Attenuation to Hemolysis, of Peptide Purified from Dendrobium aphyllum During In Vitro Gastro-Intestinal Digestion and Caco-2 Uptake and Transportation

Huifan Liu, Hui Wu, Qin Wang

International Journal of Peptide Research and Therapeutics

DOI

精选作品

期刊论文

红心火龙果皮加工果脯工艺

离心脱糖对红肉火龙果粉总糖含量及吸湿特性的影响

基于电子鼻和GC-MS分析不同干燥方式香蕉果干的风味品质差异及判别预测模型建立

佛手多糖的体外降脂活性

Changes in volatile compounds of red dragon fruit ( Hylocereus species) juice during stepwise fermentation

Patterns of flavonoid digestion influenced by molecular descriptors: machine learning reveals flavonoid structure-conversion rate relationships in blood orange juice

Fabrication of a quaternary ammonium chitosan/pomelo peel extract nanocarrier system for tea polyphenol delivery: characterization, stability, digestibility, and release properties

Analysis and Predictive Modeling of In Vitro Digestive Stability of Tea Polyphenols in 24 Tea Varieties

Pectin of Olecranon Honey Peach Effects on Intestinal Health and the Mechanisms Involved in Hybrid Grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Engineering acid-resistant pickering emulsions via sustainable CNC-chitosan synergy: The effect of ionic strength

Evaluation of flavonoid composition and biological activities of hydrolyzed whole pomelo juice

Extraction, structural characterization, and antioxidant of pectin from pomelo peel

Structure-function relationships of pectic Fibers from pitaya Peel in astaxanthin-loaded emulsion systems

凉果制品中耐高渗透压酵母菌的分离及其培养条件与控制方法

发酵技术在火龙果加工中的应用

不同品种龙眼核多酚的提取及其抗氧化和抑菌活性研究

基于气相色谱-离子迁移谱技术分析梅青柚绿茶挥发性成分

响应面法优化红心火龙果皮果脯加工工艺

铁皮石斛多糖对小肠上皮细胞肠道屏障的保护作用

基于高通量测序技术比较不同品种龙眼干化学特征与菌群组成变化

柚皮蛋白-茶多酚纳米颗粒在Caco-2单层细胞模型中的转运机制及其应用

Dual-function activity prediction of fingered citron: Integrating hypotensive and Hypolipidaemic effects via molecular docking and QSAR methods

竹笋加工副产物中生物活性物质的研究进展

基于顶空-气相色谱-四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜风味物质组成

酶法水解桑叶多糖制备低聚糖及其抑菌活性研究

橄榄菜贮藏过程中营养及安全品质变化

Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex

Response Surface Methodology Optimization of Exosome-like Nanovesicles Extraction from Lycium ruthenicum Murray and Their Inhibitory Effects on Aβ-Induced Apoptosis and Oxidative Stress in HT22 Cells

Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

Characterization and relationship analysis of antioxidant and anti-inflammatory peptides in pomelo fruitlet albumin

Phenolic amides (avenanthramides) in oats – an update review

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

广佛手超微粉的制备及其理化性质分析

兜唇石斛发酵多肽抗氧化活性与氨基酸结构的关系

兜唇石斛发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp对LPS诱导RAW264.7细胞的抗炎作用

柑橘水果中黄酮类物质的提取方法生物活性及应用研究进展

金柚柚皮多甲氧基黄酮化合物的提取分离及其油脂抗氧化稳定性

超声-微波辅助解冻对杨梅保鲜品质的影响

柚子绿茶发酵型气泡酒脱苦工艺优化技术研究

发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr-Asp-Asp的稳定性研究

基于线性回归分析法预测李果实干制后果干糖酸比

佛手瓜多肽对板栗贮藏期间品质的影响

褪黑素在果蔬采后品质劣变中的调控作用

Polysaccharide extracted from pomelo fruitlets attenuate hepatic lipid accumulation in hybrid groupers (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

Involvement of branched RG-I pectin with hemicellulose in cell–cell adhesion of tomato during fruit softening

金柚幼果黄酮对AAPH诱导红细胞氧化损伤的保护作用

金柚幼果膳食纤维提取优化及其在蛋白棒中的应用

破囊壶菌属微生物中超长链多不饱和脂肪酸的生物合成及其代谢工程应用

板栗加工副产物抑菌作用的研究进展

德庆贡柑共产物的营养组成研究

不同低温贮藏方式下贡柑的非靶标代谢组学研究

柚子幼果精油的提取及其抗氧化活性研究

车厘子核油的制备及品质分析

超声诱导发芽过程柚子籽油品质的变化规律

凉果中微生物菌群多样性与特征化学指标的相关性分析

板栗香精的制备及理化性质研究

德庆大叶贡柑与小叶贡柑的品质比较研究

Effect of storage time on the volatile compounds and taste quality of Meixian green tea

Physicochemical properties of dietary fiber of bergamot and its effect on diabetic mice

Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods

Effects of a polysaccharide extract from Amomum villosum Lour. on gastric mucosal injury and its potential underlying mechanism

The potential role of extracellular vesicles in bioactive compound-based therapy: A review of recent developments

Antibacterial mechanism of the Asp-Asp-Asp-Tyr peptide

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

石斛多糖的构效关系研究进展

金柚幼果膳食纤维改善糖尿病小鼠的肠道健康

梅州金柚食用后期的苦味来源分析

砂仁主要活性组分的研究进展

超声-微波辅助提取板栗壳多糖及其结构鉴定

微生物发酵法制备活性多糖的研究概述

微波-超声波辅助改善黑蒜品质的研究

柚皮蛋白的结构表征及细胞免疫活性初步研究

发酵果汁的研究进展与展望

山楂黄酮的保健功效及提取工艺研究进展

鹰嘴桃仁油的品质及挥发性成分研究

番木瓜籽油的营养特性及稳定性

蛋白核小球藻-解脂酵母共生体系油脂合成机制的研究

皇帝柑贮藏保鲜技术研究进展