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Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
ArticleAbstract: Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited stability andPalabras claves:Astaxanthin, Controlled-release, Gellan gum, pH-sensitive, Phycocyanin, Water-in-oil-in-waterAutores:Abd El-Aty A.M., Mingqian Tan, Song Y., Su W., Wang H., Yu H., Zaky A.A.Fuentes:scopusFluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
ArticleAbstract: Food-borne nanoparticles have received great attention because of their unique physicochemical propePalabras claves:antioxidation, Carbon dots, cell metabolism, Cytotoxicity, Maillard reactionAutores:Cong S., Li D.M., Mingqian Tan, Na X., Song Y., Wang H., Xie Y., Xu X., Zhu B.W.Fuentes:scopusEnhanced Cytotoxicity of Cadmium by a Sulfated Polysaccharide from Abalone
ArticleAbstract: Consumption of seafood is a common route of cadmium ion (Cd2+) exposure to consumers. The seafood maPalabras claves:abalone gonadal polysaccharide, apoptosis, cadmium ion, cell cycle, lipidomics, metabolismAutores:Mingqian Tan, Qi Z., Song S., Wang H., Wang Q.Fuentes:scopusEffects of fluorescent carbon dots from the baked lamb on energy and lipid metabolism
ArticleAbstract: Food-borne carbon dots (CDs) may cause health risks due to their unique properties. However, previouPalabras claves:baked lamb, Carbon dots, Cytotoxicity, lipidomics, metabolism, Reactive oxygen speciesAutores:Lai B., Mingqian Tan, Na X., Song Y., Wang H., Zhang L.Fuentes:scopusMetallothionein Attenuated Arsenic-Induced Cytotoxicity: The Underlying Mechanism Reflected by Metabolomics and Lipidomics
ArticleAbstract: Arsenic ions (As3+) have been recognized as a hazard that threatens the health of humans. MetallothiPalabras claves:arsenic ions, cell cycle, lipidomics, metabolism, metallothioneinAutores:Mingqian Tan, Qi Z., Wang H., Wang Q.Fuentes:scopusPresence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
ArticleAbstract: Foodborne nanostructures have gained more and more attention in recent years. In this paper, the prePalabras claves:biodistribution, carbonaceous nanostructures, foodborne, formation mechanism, photoluminescentAutores:Bi J., Cong S., Li Y., Mingqian Tan, Song Y., Wang H., Yu C., Zhu B.W.Fuentes:scopusProtein corona formation of human serum albumin with carbon quantum dots from roast salmon
ArticleAbstract: When food-borne nanoparticles enter biological systems, they can interact with various proteins to fPalabras claves:Autores:Lai B., Liu K., Mingqian Tan, Song Y., Wang H., Zhang L.Fuentes:scopusThe effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism
ArticleAbstract: Endogenous nanoparticles produced during food processing have received considerable attention due toPalabras claves:Autores:Li D.M., Mingqian Tan, Na X., Wang C., Wang H., Yuan Z., Zhu B.W.Fuentes:scopus