Biao Yuan

China Pharmaceutical University

H指数:29

被引数:2,446

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Lignin nanoparticles-stabilized Pickering emulsions for delivery of curcumin: Gastrointestinal release, gut microbiota modulation and in vivo intestinal responses

木质素纳米颗粒稳定的Pickering乳液用于姜黄素递送：胃肠道释放、肠道菌群调节和体内肠道反应

Food Research International

IF8

2026-08-180

PRE

Overcoming oral delivery barriers of functional proteins: current status and advanced delivery technologies

克服功能蛋白口服递送屏障：现状与先进递送技术

Food Chemistry

IF9.8

2025-12-300

PRE

Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications

增强植物肽和蛋白质的生物利用度及功能：食品和制药应用中新型策略的综述

FOOD CHEMISTRY

IF9.8

2025-06-050

PRE

Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of Coffea arabica

咖啡属植物Coffea arabica在干法处理过程中微生物群落和化学物质的动态变化

FOOD SCIENCE & NUTRITION

IF3.8

2025-04-240

OAAI

Isolation and characterization of a highly pathogenic strain of Vibrio harveyi EFL-2201 from pearl gentian grouper

AQUACULTURE REPORTS

IF3.7

2025-04-010

PRE

Impact of mucin protein corona on the gastrointestinal behavior and antioxidant activity of food carbon dots extracted from bread crust

黏液蛋白冠对从面包皮中提取的食品碳点在胃肠道行为和抗氧化活性方面的影响

Food & Function

IF5.4

2025-01-010

Effects of microgels fabricated by microfluidic on the stability, antioxidant, and immunoenhancing activities of aquatic protein

future foods

IF7.2

2025-01-014

OAAI

The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

杂粮黄酒发酵过程中理化性质、挥发性成分及微生物群落的动态变化

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry and Gas Chromatography-Mass Spectrometry Analysis During the Washed Processing

FERMENTATION-BASEL

IF3.3

2024-10-312

Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-03-231

PRE

Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-02-216

PRE

A glutenin protein corona ameliorated TiO2 nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition

FOOD & FUNCTION

IF5.4

2024-01-010

PRE

Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-04-0420

PRE

Carboxylated chitosan improved the stability of phycocyanin under acidified conditions

羧化壳聚糖提高酸化条件下藻蓝蛋白的稳定性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-04-0119

PRE

Investigation of the interactions between food plant carbohydrates and titanium dioxide nanoparticles

食用植物碳水化合物与二氧化钛纳米颗粒相互作用的研究

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-0111

PRE

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-05-1815

PRE

Amyloid Protein-Biofunctionalized Polydopamine Nanoparticles Demonstrate Minimal Plasma Protein Fouling and Efficient Photothermal Therapy

淀粉样蛋白-生物功能化的聚多巴胺纳米颗粒显示出最小的血浆蛋白污染和有效的光热疗法

ACS APPLIED MATERIALS & INTERFACES

IF8.2

2022-03-1014

PRE

Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding

TiO2纳米颗粒与植物蛋白之间的相互作用: 氢键的作用

FOOD HYDROCOLLOIDS

IF12.4

2022-03-0124

PRE

Muscle-inspired MXene/PVA hydrogel with high toughness and photothermal therapy for promoting bacteria-infected wound healing

BIOMATERIALS SCIENCE

IF5.7

2022-01-0178

PRE

A review of recent strategies to improve the physical stability of phycocyanin

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0134

OAAI

Biao Yuan

个人简介

教育背景

工作经历

荣誉奖项

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