Na X - Search Results

1

Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble composites.

Wu C, Wang J, Na X, Wang Z, Xu X, Wang T. Wu C, et al. Among authors: na x. Food Funct. 2020 Apr 30;11(4):3351-3360. doi: 10.1039/c9fo03106e. Food Funct. 2020. PMID: 32226997

2

Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity.

Li D, Na X, Wang H, Xie Y, Cong S, Song Y, Xu X, Zhu BW, Tan M. Li D, et al. Among authors: na x. J Agric Food Chem. 2018 Feb 14;66(6):1569-1575. doi: 10.1021/acs.jafc.7b05643. Epub 2018 Jan 31. J Agric Food Chem. 2018. PMID: 29360356

3

The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism.

Li D, Na X, Wang H, Wang C, Yuan Z, Zhu BW, Tan M. Li D, et al. Among authors: na x. Food Funct. 2020 Jul 22;11(7):6487-6495. doi: 10.1039/d0fo01350a. Food Funct. 2020. PMID: 32628240

4

Preheat-induced soy protein particles with tunable heat stability.

Wang J, Burton Navicha W, Na X, Ma W, Xu X, Wu C, Du M. Wang J, et al. Among authors: na x. Food Chem. 2021 Jan 30;336:127624. doi: 10.1016/j.foodchem.2020.127624. Epub 2020 Jul 25. Food Chem. 2021. PMID: 32768901

5

Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.

Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Na X, et al. J Agric Food Chem. 2021 Mar 17;69(10):3015-3025. doi: 10.1021/acs.jafc.0c07302. Epub 2021 Mar 8. J Agric Food Chem. 2021. PMID: 33685122

6

High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery.

Zhang L, Zhou C, Na X, Chen Y, Tan M. Zhang L, et al. Among authors: na x. Food Funct. 2021 Nov 29;12(23):11872-11882. doi: 10.1039/d1fo02117f. Food Funct. 2021. PMID: 34735562

7

Lactoferrin network with MC3T3-E1 cell proliferation, auxiliary mineralization, antibacterial functions: A multifunctional coating for biofunctionalization of implant surfaces.

Na X, Zhang L, Ren C, Xu X, Du M, Zhou J, Zhu B, Wu C. Na X, et al. Colloids Surf B Biointerfaces. 2022 Aug;216:112598. doi: 10.1016/j.colsurfb.2022.112598. Epub 2022 May 24. Colloids Surf B Biointerfaces. 2022. PMID: 35636326

8

Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan Oligosaccharide.

Na X, Zou B, Zheng X, Du M, Zhu B, Wu C. Na X, et al. Biomacromolecules. 2023 Sep 11;24(9):4093-4102. doi: 10.1021/acs.biomac.3c00469. Epub 2023 Aug 21. Biomacromolecules. 2023. PMID: 37602440

9

Heat-induced agglomeration of water-soluble cod proteins toward gelled structures.

Zheng X, Zou B, Cai W, Xu X, Du M, Na X, Zhu B, Wu C. Zheng X, et al. Among authors: na x. Int J Biol Macromol. 2024 Mar;260(Pt 1):129418. doi: 10.1016/j.ijbiomac.2024.129418. Epub 2024 Jan 15. Int J Biol Macromol. 2024. PMID: 38232880

10

Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties.

Zou B, Zheng X, Na X, Cheng S, Qie Z, Xu X, Du M, Wu C. Zou B, et al. Among authors: na x. Food Res Int. 2024 Feb;178:113955. doi: 10.1016/j.foodres.2024.113955. Epub 2024 Jan 6. Food Res Int. 2024. PMID: 38309874

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