Lanxin Li
Fuzhou, 350002, China
Last Updated: 09/26/2026
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Found 15 publications
Lotus seed resistant starch alleviates OVA-induced food allergy in rats by promoting a Bifidobacterium-enriched gut microbiota and enhancing acetic acid production.
Journal: International journal of biological macromolecules
Published: May 06, 2026
Structural evolution of lotus seed resistant starch during in vitro fecal fermentation in food-allergic rats modulates gut microbiota and SCFAs.
Journal: Frontiers in nutrition
Published: May 02, 2026
Digestive performance differences between lotus seed starch-chlorogenic acid inclusion and non-inclusion complexes: Comparative analysis of static and dynamic high-pressure preparation systems.
Journal: International journal of biological macromolecules
Published: December 07, 2025
Static/dynamic pressure -regulated formation of inclusion and non-inclusion complexes between Lotus seed starch and Chlorogenic acid: Pressure-induced evolution of intermolecular forces in complexes.
Journal: Food chemistry
Published: December 01, 2025
Microencapsulation of probiotics using crosslinked lotus seed starch and alginate: protection and structural evolution during digestion.
Journal: Food chemistry
Published: October 30, 2025
Multi-scale structure change and sugar derivatives of lotus seed cross-linked starch during dynamic simulated digestion in vitro.
Journal: International journal of biological macromolecules
Published: June 23, 2025
Effect of lotus seed resistant starch on the bioconversion pathway of taurocholic acid by regulating the intestinal microbiota.
Journal: International journal of biological macromolecules
Published: January 13, 2024
Bile acid and its bidirectional interactions with gut microbiota: a review.
Journal: Critical reviews in microbiology
Published: September 28, 2023
Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex.
Journal: Foods (Basel, Switzerland)
Published: June 07, 2023
Oral Administration of Lotus-Seed Resistant Starch Protects against Food Allergy.
Journal: Foods (Basel, Switzerland)
Published: December 21, 2022
Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein.
Journal: Foods (Basel, Switzerland)
Published: September 21, 2022
Last Updated: 09/26/2026