袁彪｜中国药科大学｜学者主页

2026

Lignin nanoparticles-stabilized Pickering emulsions for delivery of curcumin: Gastrointestinal release, gut microbiota modulation and in vivo intestinal responses.

Jiang-Hao Zhang, Qi Tang, Yeh-Lung Han, Ye-Zhi Wang, Shi-Chao Mi, Kanyasiri Rakariyatham, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Food Research International

DOI

2026

Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs

Xiaolei Zhu, Manlu Jin, Xue Zhang, Chunqiao Zhao, Yingying Mao, Jian-Di Zhou, Biao Yuan, Yinping Li, C. Shen, Ting Xia, Xiao Xu, Jian Mao

Foods

DOI

2026

Synergistic modification of phycocyanin by Lactobacillus plantarum and protease: Physicochemical properties, structural characteristics, and flavor profiles.

Ye-Zhi Wang, Ya-Ting Gao, Xin-Yu Jiang, Chunqiao Zhao, Manlu Jin, Salma Hadir, Chong-Jiang Cao, Xiao Xu, Rakariyatham Kanyasiri, Biao Yuan

Food Chemistry

DOI

2026

Physicochemical, structural, and functional characterization of key bioactive proteins from Coptis chinensis leaf and root.

Ye-Zhi Wang, Meng Zhu, Li-Sha Li, Jiang-Hao Zhang, Fei Wang, Salumu Masuwa Shadrack, D. Mcclements, Fujian Zheng, Chong-Jiang Cao, Xiao Xu, Biao Yuan

International Journal of Biological Macromolecules

DOI

2026

Enhancing the quality of plant-based protein bars: Effect of oat content in improving physicochemical, nutritional, and sensory properties

Kanyasiri Rakariyatham, Rajnibhas Sukeaw Samakradhamrongthai, Thunnop Laokuldilok, Niramon Utama‐ang, Biao Yuan, Kittipong Srimanee, Sorana Ratchawong, Piyathida Chanaim, Wannawarang Tanbamrung

Applied Food Research

DOI

2025

咖啡叶中多酚的提取及抗氧化活性

沈晓静，雷秋琳，袁彪，郭毅，李颖，曾意胜，彭彬涛，姜薇薇

《中国调味品》

2025

Impact of mucin protein corona on the gastrointestinal behavior and antioxidant activity of food carbon dots extracted from bread crust.

Shi-Chao Mi, Zi-Mo Liu, Mingcheng Wang, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Food & Function

DOI

2025

Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications.

Salumu Masuwa Shadrack, Ye Wang, Shi-Chao Mi, Ran Lu, Yu-Tong Zhu, Zheng Tang, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Wenjun Li, Biao Yuan

Food Chemistry

DOI

2025

Advance of the application of seaweed polysaccharides on antitumor drug delivery systems.

Xiaofei Yin, Xinrong Geng, Wen-Jun Li, Tuanjie Che, Libo Yan, Biao Yuan, S. Qin

International journal of pharmaceutics

DOI

2025

Overcoming oral delivery barriers of functional proteins: current status and advanced delivery technologies.

Jiang-Hao Zhang, Salumu Masuwa Shadrack, Mingcheng Wang, Shi-Chao Mi, Mengjia Chu, Kanyasiri Rakariyatham, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Food Chemistry

DOI

2025

Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond.

Shunkai Hu, Yiting Xu, Salumu Masuwa Shadrack, Jiang-Hao Zhang, Lingxia Xu, Ye-Zhi Wang, Fei Wang, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Food Chemistry

DOI

2024

普洱茶多糖结构及抗氧化活性的比较研究

沈晓静，袁彪，郭毅，冯宇，王捷，姜薇薇

《粮食与油脂》

2024

Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate.

Honghong Shan, Ying Guo, Jin Li, Zi-Mo Liu, Shaoqin Chen, Badamkhand Dashnyam, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Journal of Agricultural and Food Chemistry

DOI

2024

A glutenin protein corona ameliorated TiO2 nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition.

Shi-Chao Mi, Mingyang Shen, Zi-Mo Liu, Yingying Yu, Honghong Shan, Jin Cao, D. Mcclements, Chong-Jiang Cao, Xiao Xu, Biao Yuan

Food & Function

DOI

2024

Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems

Xiao Xu, Qi Tang, Ya-Ting Gao, Shaoqin Chen, Yingying Yu, Hong-Liang Qian, D. Mcclements, Chong-Jiang Cao, Biao Yuan

Critical reviews in food science and nutrition

DOI

2024

Advance on the effects of algal carotenoids on inflammatory signaling pathways.

Yudi Wang, Xinrong Geng, S. Qin, Tuanjie Che, Libo Yan, Biao Yuan, Wenjun Li

European journal of medicinal chemistry

DOI

2024

The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

Chi Shen, Yingying Yu, Xue Zhang, Haoqiang Zhang, Mengjia Chu, Biao Yuan, Ying Guo, Yinping Li, Jiandi Zhou, Donglin Ma, Xiao Xu

Food Research International

DOI

2023

Carboxylated chitosan improved the stability of phycocyanin under acidified conditions.

Zhu-Xin Li, Biao Yuan, D. Badamkhand, Yi-Fan Cao, Shan Honghong, Xiao Xu, Ming-Qian Tan, Zhixiang Wang, Chong-Jiang Cao

International Journal of Biological Macromolecules

DOI

2023

Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.

H. Shan, Qiaorun Zhao, Ying Guo, Mengchao Gao, Xiao Xu, D. Mcclements, Chong-Jiang Cao, Biao Yuan

Journal of Agricultural and Food Chemistry

DOI

2022

Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles.

Qiaorun Zhao, Shan Honghong, Yao Li, Bing Jiang, Xiao Xu, David Julian Mcclements, Chong-Jiang Cao, Biao Yuan

Food Research International

DOI

2022

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles.

Bing Jiang, Qiaoyue Zhao, H. Shan, Ying Guo, Xiao Xu, D. Mcclements, Chong-Jiang Cao, Biao Yuan

Journal of Agricultural and Food Chemistry

DOI

2022

A review of recent strategies to improve the physical stability of phycocyanin

Biao Yuan, Zhu-Xin Li, Honghong Shan, Badamkhand Dashnyam, Xiao Xu, D. Mcclements, Bing-Quan Zhang, Ming-Qian Tan, Z. Wang, Chong-Jiang Cao

Current Research in Food Science

DOI

2022

Preparation of core-shell microcapsules based on microfluidic technology for the encapsulation, protection and controlled delivery of phycocyanin

Xin Wang, Mimi Zhu, Kaiye Wang, Shuang He, Xiaoyue Shi, Biao Yuan, Bin Dong, Zhixiang Wang

Journal of Drug Delivery Science and Technology

DOI

2021

Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding

Biao Yuan, B. Jiang, Han Li, Xiao Xu, Fei Li, D. Mcclements, Chong-Jiang Cao

Food Hydrocolloids

DOI

2021

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

Wen Ma, Xiao-lei Ni, Ying Guo, Yu Zhang, Chao-Yang Zhu, Yinping Li, Chi-Tsung Shen, Biao Yuan, Xiao Xu

Journal of Food Quality

DOI

2021

Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions

Bing Jiang, Xiao Xu, D. Mcclements, Biao Yuan, Chong-Jiang Cao

DOI

2020

Identification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull.

Biao Yuan, Jiannan Han, Yaolan Cheng, Shu-Jie Cheng, De-Chun Huang, David Julian Mcclements, Chong-Jiang Cao

Food Chemistry

DOI

2020

Food Additives: Foodborne Titanium Dioxide Nanoparticles Induce Stronger Adverse Effects in Obese Mice than Non‐Obese Mice: Gut Microbiota Dysbiosis, Colonic Inflammation, and Proteome Alterations (Small 36/2020)

Xiaoqiong Cao, Yanhui Han, Min Gu, Hengjun Du, Mingyue Song, Xiaoai Zhu, Gaoxing Ma, Che Pan, Weicang Wang, Ermin Zhao, Timothy Goulette, Biao Yuan, Guodong Zhang, Hang Xiao

Small

DOI

2020

Foodborne Titanium Dioxide Nanoparticles Induce Stronger Adverse Effects in Obese Mice than Non‐Obese Mice: Gut Microbiota Dysbiosis, Colonic Inflammation, and Proteome Alterations

Xiaoqiong Cao, Yanhui Han, Min Gu, Hengjun Du, Mingyue Song, Xiaoai Zhu, Gaoxing Ma, Che Pan, Weicang Wang, Ermin Zhao, Timothy Goulette, Biao Yuan, Guodong Zhang, Hang Xiao

Small

DOI

2020

Glutinous rice fermented with Fu brick tea: effects on phenolic content, antioxidant activities and DNA damage protection

Xiao Xu, Chi Shen, Biao Yuan, Jianqiu Sun, Baowei Hu, Hang Xiao

The FASEB Journal

DOI

2019

豌豆蛋白和多糖同步提取工艺优化及其抗氧化活性研究

秦高一鑫，裴斐，袁彪，赵立艳，胡秋辉，陈贵堂

《中国粮油学报》

2019

Purification, characterization and anti-tumor activities of polysaccharides from Ecklonia kurome obtained by three different extraction methods.

Ying Li, Gaoyixin Qin, Chen Cheng, Biao Yuan, Dechun Huang, Shu-Jie Cheng, Chong-Jiang Cao, Gui-Tang Chen

International Journal of Biological Macromolecules

DOI

2019

A peptide-Fe(II) complex from Grifola frondosa protein hydrolysates and its immunomodulatory activity

Biao Yuan, Cong Zhao, Chen Cheng, Dechun Huang, Shu-Jie Cheng, Chong-Jiang Cao, Gui-Tang Chen

DOI

2019

Characterization and antioxidant activity of polysaccharides obtained from ginger pomace using two different extraction processes.

Gui-Tang Chen, Biao Yuan, Hai-Xiang Wang, Guo-Hong Qi, Shu-Jie Cheng

International Journal of Biological Macromolecules

DOI

2019

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

Biao Yuan, Xin Chen, Song Wang, Guitang Chen, David Julian McClements, Liyan Zhao

Food Science & Nutrition

DOI

2019

Effect of boiling time on the contents of flavor and taste in Lentinus edodes

Biao Li, Changyuan Liu, Donglu Fang, Biao Yuan, Qiuhui Hu, Liyan Zhao

Flavour and Fragrance Journal

DOI

2019

Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels

Biao Yuan, Cao Yuxuan, Qi Tang, Ziqi Yuan, Zhou Yourong, David Julian McClements, Cao Chongjiang

Food Hydrocolloids

DOI

2019

Inhibitory effects of 7,7′-bromo-curcumin on 12-O-tetradecanoylphorbol-13-acetate-induced skin inflammation

Kanyasiri Rakariyatham, Zheyuan Du, Biao Yuan, Zili Gao, Mingyue Song, Che Pan, Yanhui Han, Xian Wu, Zhonghai Tang, Guodong Zhang, Hang Xiao

European Journal of Pharmacology

DOI

2018

iTraq‐based Proteomics analysis of colon mucosal proteins in a dextran sulfate sodium (DSS)‐induced colitis mouse model and the effects of dietary treatments with edible mushroom Pleurotus eryngii

Biao Yuan, XIAO XU, YANHUI HAN, Xiaoqiong Cao, Qiuhui Hu, XIAO HANG

The FASEB Journal

DOI

Effects of microgels fabricated by microfluidic on the stability, antioxidant, and immunoenhancing activities of aquatic protein

Mengjun Wang, Yaolan Cheng, X. Li, Linyu Nian, Biao Yuan, Shu-Jie Cheng, Suilou Wang, Chong-Jiang Cao

Journal of Future Foods

DOI

精选作品

期刊论文

Lignin nanoparticles-stabilized Pickering emulsions for delivery of curcumin: Gastrointestinal release, gut microbiota modulation and in vivo intestinal responses.

Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs

Synergistic modification of phycocyanin by Lactobacillus plantarum and protease: Physicochemical properties, structural characteristics, and flavor profiles.

Physicochemical, structural, and functional characterization of key bioactive proteins from Coptis chinensis leaf and root.

Enhancing the quality of plant-based protein bars: Effect of oat content in improving physicochemical, nutritional, and sensory properties

咖啡叶中多酚的提取及抗氧化活性

Impact of mucin protein corona on the gastrointestinal behavior and antioxidant activity of food carbon dots extracted from bread crust.

Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications.

Advance of the application of seaweed polysaccharides on antitumor drug delivery systems.

Overcoming oral delivery barriers of functional proteins: current status and advanced delivery technologies.

Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond.

普洱茶多糖结构及抗氧化活性的比较研究

Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate.

A glutenin protein corona ameliorated TiO2 nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition.

Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems

Advance on the effects of algal carotenoids on inflammatory signaling pathways.

The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

Carboxylated chitosan improved the stability of phycocyanin under acidified conditions.

Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.

Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles.

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles.

A review of recent strategies to improve the physical stability of phycocyanin

Preparation of core-shell microcapsules based on microfluidic technology for the encapsulation, protection and controlled delivery of phycocyanin

Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions

Identification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull.

Food Additives: Foodborne Titanium Dioxide Nanoparticles Induce Stronger Adverse Effects in Obese Mice than Non‐Obese Mice: Gut Microbiota Dysbiosis, Colonic Inflammation, and Proteome Alterations (Small 36/2020)

Foodborne Titanium Dioxide Nanoparticles Induce Stronger Adverse Effects in Obese Mice than Non‐Obese Mice: Gut Microbiota Dysbiosis, Colonic Inflammation, and Proteome Alterations

Glutinous rice fermented with Fu brick tea: effects on phenolic content, antioxidant activities and DNA damage protection

豌豆蛋白和多糖同步提取工艺优化及其抗氧化活性研究

Purification, characterization and anti-tumor activities of polysaccharides from Ecklonia kurome obtained by three different extraction methods.

A peptide-Fe(II) complex from Grifola frondosa protein hydrolysates and its immunomodulatory activity

Characterization and antioxidant activity of polysaccharides obtained from ginger pomace using two different extraction processes.

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

Effect of boiling time on the contents of flavor and taste in Lentinus edodes

Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels

Inhibitory effects of 7,7′-bromo-curcumin on 12-O-tetradecanoylphorbol-13-acetate-induced skin inflammation

iTraq‐based Proteomics analysis of colon mucosal proteins in a dextran sulfate sodium (DSS)‐induced colitis mouse model and the effects of dietary treatments with edible mushroom Pleurotus eryngii

Effects of microgels fabricated by microfluidic on the stability, antioxidant, and immunoenhancing activities of aquatic protein

会议论文

微流控技术制备水凝胶及其靶向递送食品功能活性因子

杏鲍菇活性蛋白抑制结肠癌增殖及作用机制研究

杏鲍菇改善DSS诱导结肠炎的作用及机制研究

食用菌超细粉增强小鼠免疫调节功能的研究

研究方向