Articles
Polymer and Colloidal Models Describing Structure-Function Relationships (with Shinya Ikeda), Annual Review of Food Science and Technology (2012)
Colloidal and polymer systems are not only abundant in food but also useful for gaining...
Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry (with Yue Zhang), Journal of Agricultural and Food Chemistry (2012)
Bixin is the major coloring component of annatto used in manufacturing colored cheeses, but its...
Purification and characterization of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide derived from enzymatic hydrolysate of grass carp protein (with Jiwang Chen, Yimei Wang, Yongning Wu, and Wenshui Xia), Peptides (2012)
Peptides inhibiting angiotensin-I converting enzyme (ACE, EC. 3.4.15.1) are possible cures of hypertension. Food-derived ACE-inhibitory...
Intrinsic Tween 20 Improves Release and Antilisterial Properties of Co-encapsulated Nisin and Thymol (with Dan Xiao, Christina Gömmel, and P. Michael Davidson), Journal of Agricultural and Food Chemistry (2011)
Antimicrobial delivery systems have been proposed as potential solutions to improve effectiveness of antimicrobials in...
Determination of thiobarbituric acid reactive substances in microencapsulated products (with Zhixiong Hu), Determination of thiobarbituric acid reactive substances in microencapsulated products (2010)
Food samples are usually extracted or distillated before quantification of thiobarbituric acid reactive substances (TBARS)...