Meng R - Search Results

1

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

Pan Y, Li XM, Meng R, Xu BC, Zhang B. Pan Y, et al. Among authors: meng r. J Agric Food Chem. 2021 Mar 3;69(8):2557-2563. doi: 10.1021/acs.jafc.0c07288. Epub 2021 Feb 22. J Agric Food Chem. 2021. PMID: 33617251

2

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

Pan Y, Xie QT, Zhu J, Li XM, Meng R, Zhang B, Chen HQ, Jin ZY. Pan Y, et al. Among authors: meng r. Food Chem. 2019 Jul 30;287:76-84. doi: 10.1016/j.foodchem.2019.02.047. Epub 2019 Feb 19. Food Chem. 2019. PMID: 30857721

3

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

Pan Y, Wu Z, Zhang B, Li XM, Meng R, Chen HQ, Jin ZY. Pan Y, et al. Among authors: meng r. Food Chem. 2019 Oct 1;294:326-332. doi: 10.1016/j.foodchem.2019.05.053. Epub 2019 May 8. Food Chem. 2019. PMID: 31126470

4

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

Li XM, Wu ZZ, Zhang B, Pan Y, Meng R, Chen HQ. Li XM, et al. Among authors: meng r. Food Chem. 2019 Sep 30;293:197-203. doi: 10.1016/j.foodchem.2019.04.096. Epub 2019 Apr 25. Food Chem. 2019. PMID: 31151601

5

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

Pan Y, Li XM, Meng R, Zhang B. Pan Y, et al. Among authors: meng r. J Agric Food Chem. 2020 Jan 15;68(2):623-632. doi: 10.1021/acs.jafc.9b07350. Epub 2019 Dec 27. J Agric Food Chem. 2020. PMID: 31846317

6

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

Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W. Zhang B, et al. Among authors: meng r. Food Chem. 2021 Mar 29;357:129726. doi: 10.1016/j.foodchem.2021.129726. Online ahead of print. Food Chem. 2021. PMID: 33866240

7

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

Pan Y, Li XM, Meng R, Zhang B. Pan Y, et al. Among authors: meng r. J Dairy Sci. 2021 Aug;104(8):8425-8438. doi: 10.3168/jds.2020-19613. Epub 2021 May 10. J Dairy Sci. 2021. PMID: 33985779 Free article.

8

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

Li XL, Meng R, Xu BC, Zhang B, Cui B, Wu ZZ. Li XL, et al. Among authors: meng r. Food Chem. 2022 Sep 30;389:133005. doi: 10.1016/j.foodchem.2022.133005. Epub 2022 Apr 19. Food Chem. 2022. PMID: 35490528

9

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

Meng R, Wu Z, Xie QT, Cheng JS, Zhang B. Meng R, et al. Food Chem. 2021 Mar 15;340:127893. doi: 10.1016/j.foodchem.2020.127893. Epub 2020 Aug 26. Food Chem. 2021. PMID: 32889202

10

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

Meng R, Wu Z, Xie HQ, Xu GX, Cheng JS, Zhang B. Meng R, et al. Int J Biol Macromol. 2020 Jul 15;155:1-5. doi: 10.1016/j.ijbiomac.2020.03.141. Epub 2020 Mar 16. Int J Biol Macromol. 2020. PMID: 32194113

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