章宝｜合肥工业大学｜学者主页

2026

Heat-Induced Morphological and Functional Alterations of Quinoa Amyloid-Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions.

Ran Gu, Ran Meng, Han Tao, Bao-Cai Xu, Ran Feng, Bao Zhang

Journal of Food Science

DOI

2026

Biotin-modified starch nanoparticles for resveratrol delivery: Encapsulation mechanism and synergistic efficacy in ulcerative colitis therapy.

Chen-Chen Wang, Ran Feng, Fan Wang, Yan Liu, Bao Zhang

Carbohydrate Polymers

DOI

2026

H₂O₂-induced green synthesis of EGCG-flavonoid carrier-free nanoparticles:The role of hydroxyl group number governing formation and function.

Qian Zhou, Ran Feng, Chen-Chen Wang, Si-Jie Wu, Qiu-Ya Ji, Ran Meng, Bao Zhang

Food Chemistry

DOI

2026

Oleogel-Based Emulsions: A Multifunctional Platform for Enhancing Physicochemical Stability and Advancing Food Applications of Emulsion Systems

Xiali Cui, Jiaxin Yang, Shimeng Huang, Si-Jie Wu, Ran Feng, Bao Zhang

Food reviews international (Print)

DOI

2026

A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid.

Qiu-Ya Ji, Kai Ye, Ran Meng, Si-Jie Wu, Ran Feng, Bao Zhang

Food Chemistry

DOI

2026

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef.

Rui-Cheng Xu, Qiuran Ji, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork.

Xinru Yan, Qiu-Ya Ji, Hao Zhang, Yong-Sheng Ni, Han Tao, Bao-Cai Xu, Ran Feng, Bao Zhang

The Journal of the Science of Food and Agriculture

DOI

2026

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions.

Xialian Cui, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Dynamic evolution of quality attributes, flavor formation, and protein structural changes in high-moisture meat analogues during marination and pasteurization

Chao Zhou, Song-Mei Zhang, Yu-Xi Lin, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications.

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2026

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Run-Hao Fu, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2026

Corrigendum to "Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef" [Food Res. Int. 236 (2026) 119292].

Ruiling Xu, Qiu-Ya Ji, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification.

Run-Hao Fu, Ran Feng, Si-Jie Wu, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2026

Mannose-cRGD Engineered Lactobacillus helveticus -Derived Exosomes Enhance Loaded Pterostilbene Bioavailability: From Dual Insights of Membrane Lipid Orderliness and Dual-Targeting Endocytosis Modulation

Qiu-Ya Ji, Ran Meng, Si-Jie Wu, Ran Feng, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2026

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios

Chen-Chen Wang, Jing-Jing Xu, Yan Liu, Fan Wang, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2025

生物素酯化改性对脱支淀粉理化性质的影响

王辰晨，冯然，龙燊，余梦洁，章宝

《食品研究与开发》

2025

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

徐斐然，王玉，王晓静，崔伟，王永坤，周辉，王兆明，蔡克周，章宝，徐宝才

《食品科学》

2025

产学研协同视域下的“食品工艺学实验”课程建设

章宝，王辰晨，陶晗，程杰顺，冯然

《农产品加工》

DOI

2025

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process.

Ran-Ran Deng, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification.

Si-Jie Wu, Ran Feng, Zi-Yue Chen, Yu-Nong Chen, Bao Zhang

Food Chemistry

DOI

2025

Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation.

Qiu-Ya Ji, Ran Feng, Yu-Nong Chen, Chao Zhang, Jiao Wu, Mengjie Yu, Bao Zhang

Food Chemistry

DOI

2025

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers.

Xiaoming Cui, Bao-Qiu Yang, Ran Feng, Si-Jie Wu, Han Tao, Bao Zhang

Food Research International

DOI

2025

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Cheese fat replacement: categories, techniques, and recent research trends

Ran Feng, Si-Jie Wu, Mengjie Yu, Baocai Xu, Han Tao, Yu-Nong Chen, L. Ahrné, Bao Zhang

International Dairy Journal

DOI

2025

Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel

Ran Meng, Ran Feng, Run-Hao Fu, Zi-Han Wang, Bao Zhang

Food Hydrocolloids

DOI

2025

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Ran Feng, Hao‐Nan Wei, Yan Liu, Han Tao, Bao-Cai Xu, Baofeng Yang, Bao Zhang

Packaging technology & science

DOI

2025

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase.

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Bao Zhang

Carbohydrate Polymers

DOI

2025

Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field.

Ran Meng, Changqing Hong, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Bao Zhang

Food Chemistry

DOI

2025

Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese

Ran Feng, Mengjie Yu, Pengfei Ye, Jia-Cheng Zhou, Yu-Nong Chen, Bao Zhang

Food Science of Animal Products

DOI

2025

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism.

Ran-Ran Deng, Ran Feng, Ran Meng, Si-Jie Wu, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

Ran Feng, Xin-Yue Liu, R. Xu, Bao-Cai Xu, Han Tao, Bao Zhang

Journal of Food Science

DOI

2025

Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties.

Ran Feng, Xin-Yue Liu, Bao-Cai Xu, Bao Zhang

Journal of Food Science

DOI

2025

Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy

Si-Jie Wu, Qi-Bin Kuang, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Hydrocolloids

DOI

2025

Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat‐Reduced Emulsified Sausage

Kai Zhou, Liwei Nian, Chunxiao Wang, Kezhou Cai, Bao Zhang, Baocai Xu

Journal of Food Processing and Preservation

DOI

2024

鹅骨鲜味肽的发酵工艺优化及多肽组学分析

冯芯蕊，王冉，章宝，张云凯，蔡克周

《食品研究与开发》

2024

带鱼酶解工艺研究及海鲜调味汁的制备

王冉，冯芯蕊，范雯，吴涛安，章宝，周辉，蔡克周

《中国调味品》

2024

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism.

Bao Zhang, Shen Long, Ran Feng, Mengjie Yu, Baocai Xu, Han Tao

Food Chemistry

DOI

2024

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

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2024

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics.

Mengjie Yu, Ran Feng, Shen Long, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending.

Hao‐Nan Wei, Xin-Yue Liu, Chen-Chen Wang, Ran Feng, Bao Zhang

Food Chemistry

DOI

2024

Curcumin loaded high internal phase emulsions: Formulation and potential to alleviate DSS-induced ulcerative colitis

Xiaolong Li, Bao-Qiu Yang, Wen-Jie Liu, Han Tao, Bao Zhang

Food Bioscience

DOI

2024

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes.

Qian Gao, Ran Feng, Mengjie Yu, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Ting-Shi He, Ran Feng, Han Tao, Bao Zhang

Journal of Cereal Science

DOI

2024

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol.

Chen-Chen Wang, Bao-Qiu Yang, Ran Feng, Han Tao, Baocai Xu, Bao Zhang

International Journal of Biological Macromolecules

DOI

2024

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

Bao Zhang, Qian Gao, Mengjie Yu, Ran Feng, Han Tao

Food Chemistry

DOI

2024

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2024

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery.

Shen Long, Mengjie Yu, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.

Ran Meng, Pin Chen, Ran Feng, Han Tao, Bao Zhang, Dong-Lin Su

International Journal of Biological Macromolecules

DOI

2024

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.

Han Tao, Xiao-Han Fang, Pin Chen, Bao-Qiu Yang, Ran Feng, Bao Zhang

Food Chemistry

DOI

2024

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

Ran Feng, Ru-Meng Wang, Pin Chen, Qian Gao, Han Tao, Bao Zhang

LWT

DOI

2024

Amelioration of Type 2 Diabetes Mellitus Using Rapeseed (Brassica napus)-Derived Peptides through Stimulating Calcium-Sensing Receptor: Effects on Glucagon-Like Peptide-1 Secretion and Hepatic Lipid Metabolism

Tong Ji, Guosheng Xu, Ying Wu, Yu Wang, Chuqiao Xiao, Bao Zhang, Baocai Xu, Feiran Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Xinrui Feng, Ran Wang, Jingnan Lu, Qingfei Du, Kezhou Cai, Bao Zhang, Baocai Xu

Food Chemistry

DOI

2023

Application of magnetic field for improving the frozen deterioration of wheat dough

Ting-Shi He, Bao Zhang, Kezhou Cai, Han Tao, Xue-Ming Xu, Hui-Li Wang

LWT

DOI

2023

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

Ting-Shi He, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2023

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Ran Feng, Wen-Jie Liu, Baocai Xu, Han Tao, Bao Zhang

Food Bioscience

DOI

2023

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

Xin-Yue Liu, Ting-Shi He, Chen-Chen Wang, Bao-cai Xu, Ran Feng, Bao Zhang, Han Tao

Food Chemistry

DOI

2023

Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties.

Pin Chen, Ru-Meng Wang, Bao-cai Xu, Fei Xu, Ying-Wang Ye, Bao Zhang

Journal of Dairy Science

DOI

2022

腌料对烤鹅肝品质特性的影响

张晓敏，张云凯，李欣洋，王冉，章宝，蔡克周

《食品研究与开发》

2022

The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification.

Ru-Meng Wang, Pin Chen, Ting-Shi He, Bao Zhang, Bin Bai

Food Research International

DOI

2022

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability.

Xiao-Long Li, Wen-Jie Liu, Bao-cai Xu, Bao Zhang, Wu Wang, Dong-Lin Su

Food Chemistry

DOI

2022

Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization

Pin Chen, Bao-Qiu Yang, Ru-Meng Wang, Bao-cai Xu, Bao Zhang

Food Hydrocolloids

DOI

2022

The structural, functional and digestive characteristics of acorn starch after combined debranching and heat‐moisture treatment and their relationships

Ru-Meng Wang, Qiu-Tao Xie, Shu‐Ya Wang, Pin Chen, Ting-Shi He, Bao Zhang

International Journal of Food Science & Technology

DOI

2022

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Xiao-Long Li, Ran Meng, Bao-cai Xu, Bao Zhang, Bo Cui, Zhengzong Wu

Food Chemistry

DOI

2022

Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions.

Bao Zhang, Wen-Jie Liu, Ting-Yu He, Bao-cai Xu, Qiu-Tao Xie

Food Chemistry

DOI

2022

Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification.

Bao Zhang, Ru-Meng Wang, Pin Chen, Ting-Shi He, Bin Bai

Food Research International

DOI

2022

Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality.

Pin Chen, Qiu-Tao Xie, Ru-Meng Wang, Shu‐Ya Wang, Jie-Shun Cheng, Bao Zhang

Food Research International

DOI

2021

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

Wen-Jie Liu, Xiao-Long Li, Shu-Gang Li, Bao-cai Xu, Bao Zhang

Food Chemistry

DOI

2021

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

Xiao-Long Li, Wen-Jie Liu, Bao-cai Xu, Bao Zhang

Food Chemistry

DOI

2021

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

Yi Pan, Xiao-Min Li, Ran Meng, Bao-cai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation.

Yi Pan, Xiao-Min Li, Ran Meng, Bao Zhang

Journal of Dairy Science

DOI

2021

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.

Bao Zhang, Ran Meng, Xiao-Long Li, Wen-Jie Liu, Jie-Shun Cheng, Wu Wang

Food Chemistry

DOI

2021

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

Wen-Jie Liu, Xiao-Long Li, Bao-cai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

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

Xiao-Long Li, Qiu-Tao Xie, Wen-Jie Liu, Bao-cai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

Xiao-Min Li, Ran Meng, Bao-cai Xu, Bao Zhang

DOI

2020

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties.

Ran Meng, Zhengzong Wu, Qiu-Tao Xie, Jie-Shun Cheng, Bao Zhang

Food Chemistry

DOI

2020

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

Ran Meng, Zhengzong Wu, Qiu-Tao Xie, Bao Zhang, Xiaolong Li, Wen-Jie Liu, H. Tao, Pei-Jun Li

DOI

2020

Preparation, characterization, and encapsulation capability of the hydrogel cross-linked by esterified tapioca starch.

Ran Meng, Zhengzong Wu, He-Qiang Xie, Gao-Xin Xu, Jie-Shun Cheng, Bao Zhang

International Journal of Biological Macromolecules

DOI

2020

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.

Xiao-Min Li, Xue-Hong Li, Zhengzong Wu, Ying Wang, Jie-Shun Cheng, Ting-yue Wang, Bao Zhang

Food Chemistry

DOI

2020

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Yi Pan, Zhengzong Wu, Qiu-Tao Xie, Xiao-Min Li, Ran Meng, Bao Zhang, Zheng-Yu Jin

Food Hydrocolloids

DOI

2019

Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch.

Ying Xie, Meng-Na Li, Han-Qing Chen, Bao Zhang

Food Chemistry

DOI

2019

Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules.

Meng-Na Li, Ying Xie, Han-Qing Chen, Bao Zhang

Food Chemistry

DOI

2019

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin.

Ya-Ru Wang, Bao Zhang, Jin-Lei Fan, Qin Yang, Han-Qing Chen

Food Chemistry

DOI

2019

Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

Xiao-Min Li, Jie Zhu, Yi Pan, Ran Meng, Bao Zhang, Han-Qing Chen

Food Hydrocolloids

DOI

2019

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

Xiao-Min Li, Qiu-Tao Xie, Jie Zhu, Yi Pan, Ran Meng, Bao Zhang, Han-Qing Chen, Zheng-Yu Jin

Food Hydrocolloids

DOI

2019

Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches.

Ying Xie, Bao Zhang, Meng-Na Li, Han-Qing Chen

Food Chemistry

DOI

2019

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates.

Yi Pan, Qiu-Tao Xie, Jie Zhu, Xiao-Min Li, Ran Meng, Bao Zhang, Han-Qing Chen, Zheng-Yu Jin

Food Chemistry

DOI

2019

Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation.

Yi Pan, Zhengzong Wu, Bao Zhang, Xiao-Min Li, Ran Meng, Han-Qing Chen, Zheng-Yu Jin

Food Chemistry

DOI

2019

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.

Yong Ma, Yi Pan, Qiu-Tao Xie, Xiao-Min Li, Bao Zhang, Han-Qing Chen

Food Chemistry

DOI

2019

Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch.

Meng-Na Li, Bao Zhang, Ying Xie, Han-Qing Chen

Food Chemistry

DOI

2019

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment.

Ya-Ru Wang, Qin Yang, Jin-Lei Fan, Bao Zhang, Han-Qing Chen

Food Chemistry

DOI

2019

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin.

Xiao-Min Li, Zhengzong Wu, Bao Zhang, Yi Pan, Ran Meng, Han-Qing Chen

Food Chemistry

DOI

2019

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Order.

Yi Pan, Xiao-Min Li, Ran Meng, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2018

Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.

Qing-qing Lv, Gao-Yang Li, Qiu-Tao Xie, Bao Zhang, Xiao-Min Li, Yi Pan, Han-Qing Chen

Food Chemistry

DOI

2018

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.

Bao Zhang, B. Bai, Yi Pan, Xiao-Min Li, Jie-Shun Cheng, Han-Qing Chen

Food Chemistry

DOI

2018

Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.

Bo Chen, Bao Zhang, Meng-Na Li, Ying Xie, Han-Qing Chen

Food Chemistry

DOI

2018

Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles.

Jie Long, Bao Zhang, Xing-Fei Li, Xiao-Bei Zhan, Xue-Ming Xu, Zheng-Jun Xie, Zheng-Yu Jin

Food Chemistry

DOI

2017

Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution.

Bao Zhang, Ji-Qiang Mei, Bo Chen, Han-Qing Chen

Food Chemistry

DOI

2017

Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique.

Bao Zhang, Yi Pan, Han-Qing Chen, Tengfei Liu, H. Tao, Yao-Qi Tian

Food Chemistry

DOI

2017

Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch.

Xiao-Pei Hu, Bao Zhang, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen

Food Chemistry

DOI

2017

Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes.

Bao Zhang, H. Tao, X. Niu, Sai Li, Han-Qing Chen

Food Chemistry

DOI

2017

異なる置換度のオクテニルコハク酸無水物修飾カッサバ澱粉の消化率,物理化学的および構造的性質【Powered by NICT】

Bao Zhang, Ji-Qiang Mei, Bo Chen, Han-Qing Chen

2017

Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch.

Bao Zhang, Xiaoming Li, Qiu-Tao Xie, H. Tao, Wu Wang, Han-Qing Chen

International Journal of Biological Macromolecules

DOI

2017

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch.

Da-Nian Zhou, Bao Zhang, Bo Chen, Han-Qing Chen

Food Chemistry

DOI

2016

双重响应型淀粉基微凝胶的制备与应用研究

章宝

《江南大学》

2016

Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system

H. Tao, Bao Zhang, Feng-Feng Wu, Zheng-Yu Jin, Xue-Ming Xu

DOI

2016

A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption.

H. Tao, Pei Wang, Bao Zhang, Feng-Feng Wu, Zheng-Yu Jin, Xue-Ming Xu

Carbohydrate Polymers

DOI

2016

Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

Ben-Xi Wei, Bao Zhang, Binghua Sun, Zheng-Yu Jin, Xue-Ming Xu, Yao-Qi Tian

DOI

2016

Rheological characterization of pH‐responsive carboxymethyl starch/β‐cyclodextrin microgels

Bao Zhang, Jie Long, Qiu-Tao Xie, Yao-Qi Tian, Xue-Ming Xu, Zheng-Yu Jin

DOI

2016

Synthesis, characterization and hydrophobicity of silylated starch nanocrystal.

Ben-Xi Wei, Binghua Sun, Bao Zhang, Jie Long, Long Chen, Yao-Qi Tian

Carbohydrate Polymers

DOI

2015

Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities.

Bao Zhang, Ben-Xi Wei, Xiu-Ting Hu, Zheng-Yu Jin, Xue-Ming Xu, Yao-Qi Tian

Carbohydrate Polymers

DOI

2015

Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme.

Bao Zhang, Binghua Sun, Xiaoxiao Li, Yun Yu, Yao-Qi Tian, Xue-Ming Xu, Zheng-Yu Jin

International Journal of Biological Macromolecules

DOI

2015

Long‐term annealing of C‐type kudzu starch: Effect on crystalline type and other physicochemical properties

Bao Zhang, Chunsen Wu, Hong-Yan Li, Xiu-Ting Hu, Zheng-Yu Jin, Yao-Qi Tian, Xue-Ming Xu

DOI

2015

Preparation, characterization, and in vitro release of carboxymethyl starch/β-cyclodextrin microgel–ascorbic acid inclusion complexes

Bao Zhang, Hong-Yan Li, Xiaoxiao Li, Chen Cheng, Zheng-Yu Jin, Xue-Ming Xu, Yao-Qi Tian

DOI

2014

Method for synthetizing starch octenylsuccinate with enzymic method in ionic liquids

Yao-Qi Tian, Dan-Dan Li, Rui Wang, Zheng-Yu Jin, Xiu-Ting Hu, Bao Zhang, Qin Fan, 魏本喜

2014

Characterization of Different Substituted Carboxymethyl Starch Microgels and Their Interactions with Lysozyme

Bao Zhang, H. Tao, Ben-Xi Wei, Zheng-Yu Jin, Xue-Ming Xu, Yao-Qi Tian

PLoS ONE

DOI

2014

Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture.

Hong-Yan Li, Ben-Xi Wei, Chunsen Wu, Bao Zhang, Xue-Ming Xu, Zheng-Yu Jin, Yao-Qi Tian

Food Chemistry

DOI

2013

Synthesis and characterization of dextrin monosuccinate.

Xiu-Ting Hu, Ben-Xi Wei, Bao Zhang, Xue-Ming Xu, Zheng-Yu Jin, Yao-Qi Tian

Carbohydrate Polymers

DOI

2013

Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents.

Ben-Xi Wei, Xiu-Ting Hu, Bao Zhang, Hong-Yan Li, Xue-Ming Xu, Zheng-Yu Jin, Yao-Qi Tian

International Journal of Biological Macromolecules

DOI

2013

Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis of normal rice starch.

Xiu-Ting Hu, Ben-Xi Wei, Bao Zhang, Hong-Yan Li, Xue-Ming Xu, Zheng-Yu Jin, Yao-Qi Tian

International Journal of Biological Macromolecules

DOI

2012

响应面优化超临界CO2萃取花生油工艺研究

李林静，章宝，李高阳

《食品科学技术学报》

2012

超临界CO2萃取花生油工艺优化及其副产物综合利用的研究

章宝

《中南大学》

2011

花生蛋白奶粉的干法生产工艺研究

章宝，单杨，李高阳

《食品科技》

2011

柑橘籽油研究进展

章宝，单杨，李高阳

《中国油脂》

2011

International Journal of Food Engineering Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp ( Ctenopharyngodon idella ) by Response Surface Methodology

Bao Zhang

精选作品

期刊论文

Heat-Induced Morphological and Functional Alterations of Quinoa Amyloid-Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions.

Biotin-modified starch nanoparticles for resveratrol delivery: Encapsulation mechanism and synergistic efficacy in ulcerative colitis therapy.

H₂O₂-induced green synthesis of EGCG-flavonoid carrier-free nanoparticles:The role of hydroxyl group number governing formation and function.

Oleogel-Based Emulsions: A Multifunctional Platform for Enhancing Physicochemical Stability and Advancing Food Applications of Emulsion Systems

A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid.

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef.

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork.

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions.

Dynamic evolution of quality attributes, flavor formation, and protein structural changes in high-moisture meat analogues during marination and pasteurization

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications.

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Corrigendum to "Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef" [Food Res. Int. 236 (2026) 119292].

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification.

Mannose-cRGD Engineered Lactobacillus helveticus -Derived Exosomes Enhance Loaded Pterostilbene Bioavailability: From Dual Insights of Membrane Lipid Orderliness and Dual-Targeting Endocytosis Modulation

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios

生物素酯化改性对脱支淀粉理化性质的影响

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

产学研协同视域下的“食品工艺学实验”课程建设

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process.

Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification.

Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation.

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers.

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system.

Cheese fat replacement: categories, techniques, and recent research trends

Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase.

Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field.

Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives.

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism.

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties.

Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy

Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat‐Reduced Emulsified Sausage

鹅骨鲜味肽的发酵工艺优化及多肽组学分析

带鱼酶解工艺研究及海鲜调味汁的制备

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism.

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

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics.

Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending.

Curcumin loaded high internal phase emulsions: Formulation and potential to alleviate DSS-induced ulcerative colitis

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes.

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol.

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery.

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

Amelioration of Type 2 Diabetes Mellitus Using Rapeseed (Brassica napus)-Derived Peptides through Stimulating Calcium-Sensing Receptor: Effects on Glucagon-Like Peptide-1 Secretion and Hepatic Lipid Metabolism

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Application of magnetic field for improving the frozen deterioration of wheat dough

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties.

腌料对烤鹅肝品质特性的影响

The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification.

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability.

Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization

The structural, functional and digestive characteristics of acorn starch after combined debranching and heat‐moisture treatment and their relationships

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions.

Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification.

Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality.

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

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

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

Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation.

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.

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

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

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties.

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

Preparation, characterization, and encapsulation capability of the hydrogel cross-linked by esterified tapioca starch.