Zhuoyan Hu
0000-0002-3566-8102
18 papers found
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A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications
Litchi pulp-derived gamma-aminobutyric acid (GABA) extract counteracts liver inflammation induced by litchi thaumatin-like protein
Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase
Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre
By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber
GABA and fermented litchi juice enriched with GABA promote the beneficial effects in ameliorating obesity by regulating the gut microbiota in HFD-induced mice
Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science
Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties
Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
Transcriptome analysis of low-temperature-affected ripening revealed MYB transcription factors-mediated regulatory network in banana fruit
Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W
Nutrient components, health benefits, and safety of litchi ( Litchi chinensis Sonn.): A review
Protective effects of polyphenolic extracts from longan seeds promote healing of deep second-degree burn in mice
Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds
Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides
Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp
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