Chunquan Liu
Nanjing, China
Last Updated: 09/26/2026
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Found 22 publications
Advances in the application of interfacial engineering approaches on the encapsulation, release, and bioaccessibility of carotenoids.
Journal: Critical reviews in food science and nutrition
Published: April 03, 2026
Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes.
Journal: Food chemistry: X
Published: February 25, 2025
Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd's Purse (Capsella bursa-pastoris).
Journal: Foods (Basel, Switzerland)
Published: January 15, 2024
Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel.
Journal: Food chemistry
Published: January 03, 2022
Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples.
Journal: Food chemistry
Published: April 29, 2020
Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food application.
Journal: International journal of biological macromolecules
Published: December 27, 2019
Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films.
Journal: Carbohydrate polymers
Published: October 29, 2019
Effect of methyl jasmonate on carotenoids biosynthesis in germinated maize kernels.
Journal: Food chemistry
Published: May 30, 2019
Citrus Flavanones Enhance β-Carotene Uptake in Vitro Experiment Using Caco-2 Cell: Structure-Activity Relationship and Molecular Mechanisms.
Journal: Journal of agricultural and food chemistry
Published: March 26, 2019
Hesperetin and Hesperidin Improved β-Carotene Incorporation Efficiency, Intestinal Cell Uptake, and Retinoid Concentrations in Tissues.
Journal: Journal of agricultural and food chemistry
Published: March 05, 2019
A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to different drying methods.
Journal: Food chemistry
Published: December 26, 2018
Last Updated: 09/26/2026