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A non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon (Huso dauricus, Acipenser schrenckiid)
ArticleAbstract: A noninvasive LF-NMR method was developed to monitor proton dynamics on caviar stored at −4°C for 11Palabras claves:Autores:Cheng S., Huang L., Kamal T., Li Y., Lin Z., Mingqian Tan, Qi L., Song Y., Xia K., Zhu B.W.Fuentes:scopusFacile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study
ArticleAbstract: Anthocyanins is a type of natural pigment with a variety of physiological activities, are unstable aPalabras claves:ANTHOCYANINS, Caenorhabditis elegans, Chitosan, Nanocarriers, Pectin, self-assemblyAutores:Hou S., Mingqian Tan, Rai R., Song Y., Tie S., Wang H., Zhang X.D., Zhao X.Fuentes:scopusFluorescent nanoparticles in the popular pizza: Properties, biodistribution and cytotoxicity
ArticleAbstract: Food-borne nanoparticles that are generated during the thermal processing of various consumed foodsPalabras claves:Autores:Cong S., Li D.M., Mingqian Tan, Prakash S., Song Y., Wang K., Wang N., Wu Y.Fuentes:scopusInfluence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate
ArticleAbstract: Food-derived nanoparticles are inevitably ingested with food matrices and may negatively affect digePalabras claves:Carbon nanoparticles, in vitro digestion, Pepsin, Protein corona, Soy protein isolateAutores:Guo Z., Mingqian Tan, Song X., Song Y.Fuentes:scopusInteraction of carbon dots from grilled spanish mackerel with human serum albumin, γ-globulin and fibrinogen
ArticleAbstract: The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procPalabras claves:Fibrinogen, Food-derived carbon dots, Human serum albumin, INTERACTION, γ-globulinAutores:Cui G., Liu K., Mingqian Tan, Song Y.Fuentes:scopusInteractions of carbon quantum dots from roasted fish with digestive protease and dopamine
ArticleAbstract: Food-borne carbon quantum dots (CQDs) in thermal-processed fish may pose potential risks to the humaPalabras claves:Autores:Bao Z., Cao L., Cong S., Li D.M., Li J., Mingqian Tan, Song Y.Fuentes:scopusToxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin
ArticleAbstract: The unique properties of nanoparticles produced during food thermal processing have attracted considPalabras claves:Human serum albumin, Nanoparticles, protein coronas, roast beefAutores:Liu K., Mingqian Tan, Song Y.Fuentes:scopusUse of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process
ArticleAbstract: Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to moniPalabras claves:Drying process, LF-NMR, MRI, Oyster, water mobility and distributionAutores:Cheng S., Mingqian Tan, Song Y., Wang H., Wang X., Yao L., Zhang T.Fuentes:scopusReal-time detection of water dynamics in abalone (Haliotis discus hannai Ino) during drying and rehydration processes assessed by LF-NMR and MRI
ArticleAbstract: To detect the water dynamics in abalone during drying is essential for the textural quality improvemPalabras claves:Abalone, Drying, LF-NMR, MRI, RehydrationAutores:Bi J., Cong S., Kamal T., Mingqian Tan, Song Y., Zang X., Zhu B.W.Fuentes:scopus