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scopus(7)
A novel “turn-on” fluorometric and magnetic bi-functional strategy for ascorbic acid sensing and in vivo imaging via carbon dots-MnO<inf>2</inf> nanosheet nanoprobe
ArticleAbstract: Ascorbic acid (AA) is an essential vitamin and plays an irreplaceable role in humans’ daily life. ThPalabras claves:Ascorbic acid, Bi-functional nanoprobe, Carbon dots, MnO nanosheet 2, Turn-onAutores:Cheng S., Han F., Jiang Z., Li Y., Liu H., Liu S., Mingqian Tan, Na X., Wang H., Xie M., Zhang L.Fuentes:scopusAdvances of astaxanthin-based delivery systems for precision nutrition
ReviewAbstract: Background: Astaxanthin is a marine carotenoid which has received widely attention due to its strongPalabras claves:Astaxanthin, Bioavailability, delivery system, Precision nutrition, stabilityAutores:Chen Y., Mingqian Tan, Su W., Tie S., Zhang L.Fuentes:scopusHigh internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted muPalabras claves:Astaxanthin, Bioaccessibility, High internal phase Pickering emulsions, procyanidins, Spanish mackerel proteins, SurimiAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Tie S., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusHigh internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by a food protein have attracted widesprPalabras claves:Autores:Chen Y., Mingqian Tan, Na X., Zhang L., Zhou C.Fuentes:scopusSea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
ArticleAbstract: The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent complPalabras claves:3D Printing, Algal oil, Astaxanthin, High internal phase Pickering emulsions, Sea bass protein-(-)-epigallocatechin-3-gallate complex, stabilityAutores:Chen Y., Mingqian Tan, Su W., Wang H., Xing S., Zhang L., Zhou C.Fuentes:scopusPreparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin
ArticleAbstract: Pickering emulsions stabilized from natural sources are often used to load unstable bioactive ingbkpPalabras claves:Astaxanthin, Nanocellulose, Pickering emulsion, stability, Undaria pinnatifidaAutores:Fei S., Li J., Li Y., Liu R., Mingqian Tan, Yu D., Zhang L.Fuentes:scopusProtein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites
ArticleAbstract: Food-borne carbon dots (FCDs) produced naturally during food thermal processing are one of importantPalabras claves:Cellular metabolism, Cytotoxicity, Food-borne carbon dots, INTERACTION, Protein coronaAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Wang H., Zaky A.A., Zhang L.Fuentes:scopus