Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures von Chen, Nan, Gao, Hao‐Xiang, He, Qiang, Zeng, Wei‐Cai

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Effects and mechanism of tea polyphenols on the quality of oil during frying process von Gao, Hao‐Xiang, Yu, Jie, Chen, Nan, Zeng, Wei‐Cai

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Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism von Chen, Lin, Chen, Nan, He, Qiang, Sun, Qun, Zeng, Wei‐Cai

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Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism von He, Wen‐Jing, Chen, Nan, Yu, Zhi‐Long, Sun, Qun, He, Qiang, Zeng, Wei‐Cai

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A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food von Xu, Qian‐Da, Jing, Zan, He, Qiang, Zeng, Wei‐Cai

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Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying von Gao, Hao‐Xiang, Chen, Nan, He, Qiang, Shi, Bi, Zeng, Wei‐Cai

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Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction von Zeng, Wei-Cai, Zhang, Zeng, Gao, Hong, Jia, Li-Rong, Chen, Wu-Yong

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Mechanism of bridging and interfering effects of tea polyphenols on starch molecules von Chen, Nan, Chen, Long, Gao, Hao‐Xiang, Zeng, Wei‐Cai

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Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process von Gao, Hao‐Xiang, Chen, Nan, He, Qiang, Shi, Bi, Yu, Zhi‐Long, Zeng, Wei‐Cai

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Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking von Gao, Hao‐Xiang, Liang, Heng‐Yu, Chen, Nan, Shi, Bi, Zeng, Wei‐Cai

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Antioxidant activity and characterization of antioxidant polysaccharides from pine needle (Cedrus deodara) von ZENG, Wei-Cai, ZENG ZHANG, JIA, Li-Rong

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Chemical Composition, Antioxidant, and Antimicrobial Activities of Essential Oil from Pine Needle (Cedrus deodara) von Zeng, Wei-Cai, Zhang, Zeng, Gao, Hong, Jia, Li-Rong, He, Qiang

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Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins von Chen, Lin, Chen, Nan, He, Qiang, Sun, Qun, Zeng, Wei‐Cai

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Effect of tea polyphenols on the tenderness of yak meat von Gao, Mai‐Rui, Xu, Qian‐Da, Zeng, Wei‐Cai

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Cross‐linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism von Tan, Chong, Xu, Qian‐Da, Chen, Nan, He, Qiang, Sun, Qun, Zeng, Wei‐Cai

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Antioxidant, Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract von Yu, Zhi-Long, Zeng, Wei-Cai

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Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism von Xu, Qian‐Da, Zhou, Zhi‐Qiang, Yu, Jie, He, Qiang, Sun, Qun, Zeng, Wei‐Cai

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Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara von Zeng, Wei-Cai, He, Qiang, Sun, Qun, Zhong, Kai, Gao, Hong

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A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols von Gao, Hao-Xiang, He, Zheng, Sun, Qun, He, Qiang, Zeng, Wei-Cai

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Effects of phenols with different structure characteristics on properties of potato starch: Action rule and molecular mechanism von Chen, Nan, Feng, Zi‐Jian, Gao, Hao‐Xiang, He, Qiang, Zeng, Wei‐Cai

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