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Bio-distribution and interaction with dopamine of fluorescent nanodots from roasted chicken
ArticleAbstract: The potential health risks of food-borne nanoparticles are of great concern to public health. In thiPalabras claves:Autores:Mingqian Tan, Song X., Wang H., Yu C., Zhang R.Fuentes:scopusFabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles
ArticleAbstract: Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emPalabras claves:Autores:Mingqian Tan, Wang H., Xiang S., Yu H., Zhang Y.Fuentes:scopusHepatic parenchymal cell and mitochondrial-targeted astaxanthin nanocarriers for relief of high fat diet-induced nonalcoholic fatty liver disease
ArticleAbstract: Nonalcoholic fatty liver disease (NAFLD) is a metabolic syndrome disorder. Here, hepatic parenchymalPalabras claves:Autores:Che T., Mingqian Tan, Song Y., Su W., Wang H., Xing S.Fuentes:scopusPresence and formation of fluorescence carbon dots in a grilled hamburger
ArticleAbstract: The presence of nanomaterials during food processing has attracted significant concern due to the phPalabras claves:Autores:Bi J., Li D.M., Li Y., Liu S., Mingqian Tan, 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