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Chengying Zhao

Chinese Academy of Agricultural Sciences

H指数:30

被引数:3,126

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Pectin from steam explosion-treated fresh citrus peel had better deliver potential for nobiletin than that from dried one

蒸汽爆破处理的鲜柑橘皮中的果胶比干燥柑橘皮中的果胶具有更好的诺米林递送潜力

Journal of Food Engineering

IF5.8

2026-07-010

PRE

Steam explosion-assisted method is a green and efficient extraction method for prebiotic pectins

蒸汽爆破辅助法是一种用于提取益生元果胶的绿色高效方法

Food Hydrocolloids

IF12.4

2026-05-280

PRE

Extracts from Plant Foods: Biological Characterization and Application

植物食品提取物：生物特性表征与应用

Foods 2025, Vol. 14, Page 4317

IF5.1

2025-12-150

OAAI

Conformational analysis of pectins utilizing HPSEC-MALS-RI and SAXS: A comparative study

利用HPSEC-MALS-RI和SAXS对果胶进行构象分析的比较研究

Food Hydrocolloids

IF12.4

2025-08-200

PRE

Substituent group-modified pectins: Targeted modifications for enhanced functional properties

取代基团修饰的果胶：靶向修饰以增强功能性特性

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-03-010

PRE

Citrus flavonoid-pectin conjugates with enhanced emulsifying properties

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage

FOOD HYDROCOLLOIDS

IF12.4

2025-01-010

PRE

Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation

CARBOHYDRATE POLYMERS

IF12.5

2024-12-010

PRE

Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation

IF9.8

2024-11-010

PRE

Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods

CARBOHYDRATE POLYMERS

IF12.5

2024-10-012

PRE

Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro

FOOD HYDROCOLLOIDS

IF12.4

2024-09-014

PRE

Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties

FOOD HYDROCOLLOIDS

IF12.4

2024-07-010

PRE

Heat shock cognate 70 protein is a novel target of nobiletin and its colonic metabolites in inhibiting colon carcinogenesis

FOOD & FUNCTION

IF5.4

2024-01-010

PRE

A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing

FOOD HYDROCOLLOIDS

IF12.4

2024-01-017

PRE

Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

CARBOHYDRATE POLYMERS

IF12.5

2023-10-0118

PRE

High uptake of citrus essential oil-loaded zein particles into E. coli tuned by the wet-crosslinked folic acid

FOOD HYDROCOLLOIDS

IF12.4

2023-09-012

PRE

Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-0115

PRE

A novel all-natural (collagen plus pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity

FOOD HYDROCOLLOIDS

IF12.4

2023-01-0117

PRE

Research advances of in vivo biological fate of food bioactives delivered by colloidal systems

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-12-285

PRE

Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-09-0211

PRE