Xu BC - Search Results

1

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

Wang CC, Yang BQ, Feng R, Tao H, Xu BC, Zhang B. Wang CC, et al. Among authors: xu bc. Int J Biol Macromol. 2024 Oct;278(Pt 1):134543. doi: 10.1016/j.ijbiomac.2024.134543. Epub 2024 Aug 5. Int J Biol Macromol. 2024. PMID: 39111511

2

Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers.

Huang JC, Yang J, Huang M, Zhu ZS, Sun XB, Zhang BH, Xu XL, Meng WG, Chen KJ, Xu BC. Huang JC, et al. Among authors: xu bc, xu xl. Poult Sci. 2018 May 1;97(5):1841-1847. doi: 10.3382/ps/pey019. Poult Sci. 2018. PMID: 29462466 Free article.

3

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: xu bc. 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

4

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

Li XL, Xie QT, Liu WJ, Xu BC, Zhang B. Li XL, et al. Among authors: xu bc. J Agric Food Chem. 2021 Sep 1;69(34):9905-9914. doi: 10.1021/acs.jafc.1c02105. Epub 2021 Aug 20. J Agric Food Chem. 2021. PMID: 34412476

5

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

Liu WJ, Li XL, Xu BC, Zhang B. Liu WJ, et al. Among authors: xu bc. J Agric Food Chem. 2021 Sep 22;69(37):11015-11025. doi: 10.1021/acs.jafc.1c03070. Epub 2021 Sep 8. J Agric Food Chem. 2021. PMID: 34494822

6

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

Liu WJ, Li XL, Li SG, Xu BC, Zhang B. Liu WJ, et al. Among authors: xu bc. Food Chem. 2022 Feb 1;369:130891. doi: 10.1016/j.foodchem.2021.130891. Epub 2021 Aug 17. Food Chem. 2022. PMID: 34507089

7

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

Li XL, Liu WJ, Xu BC, Zhang B. Li XL, et al. Among authors: xu bc. Food Chem. 2022 Feb 15;370:130899. doi: 10.1016/j.foodchem.2021.130899. Epub 2021 Aug 23. Food Chem. 2022. PMID: 34509149

8

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil.

Hua L, Deng J, Wang Z, Wang Y, Chen B, Ma Y, Li X, Xu B. Hua L, et al. Int J Biol Macromol. 2021 Dec 1;192:627-634. doi: 10.1016/j.ijbiomac.2021.09.197. Epub 2021 Oct 7. Int J Biol Macromol. 2021. PMID: 34626727

9

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: xu bc. Food Chem. 2022 Sep 30;389:133005. doi: 10.1016/j.foodchem.2022.133005. Epub 2022 Apr 19. Food Chem. 2022. PMID: 35490528

10

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.

Zhang B, Liu WJ, He TS, Xu BC, Xie QT. Zhang B, et al. Among authors: xu bc. Food Chem. 2023 Jan 30;400:134006. doi: 10.1016/j.foodchem.2022.134006. Epub 2022 Aug 24. Food Chem. 2023. PMID: 36058041

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