Xin-huai Y. Zhao
Maoming Branch
Maoming, 525000, China
Maoming, 525000, China
Last Updated: 09/26/2026
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Found 66 publications
Physicochemical and Textural Features of the Shuidong Mustard (Brassica juncea) with a 15-Day Microorganism Fermentation Under a Lower Table Salt Usage.
Journal: Foods (Basel, Switzerland)
Published: February 06, 2026
Property changes of tilapia (Oreochromis mossambicus) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols.
Journal: Food chemistry: X
Published: September 07, 2025
Covalent Grafting of Inorganic Selenium to the Water-Soluble and Nondigestive Chinese Yam Polysaccharides Causes Greater Protection of IEC-6 Cells with Acrylamide Injury.
Journal: Foods (Basel, Switzerland)
Published: March 25, 2025
Comparison of polysaccharides isolated from Ganpu tea of different storage ages: Chemical, structural, and hypoglycemic properties.
Journal: Journal of food science
Published: October 08, 2024
Genistein improves depression-like behavior in rats by regulating intestinal flora and altering glutamate gene expression.
Journal: Current research in food science
Published: August 26, 2024
Valorization of cell wall polysaccharides extracted from Liubao brick tea residues: chemical, structural, and hypoglycemic properties.
Journal: Journal of the science of food and agriculture
Published: October 04, 2023
Longan Polysaccharides with Covalent Selenylation Combat the Fumonisin B1-Induced Cell Toxicity and Barrier Disruption in Intestinal Epithelial (IEC-6) Cells.
Journal: Nutrients
Published: September 25, 2023
Activity Changes of the Peptic Lactoferrin Hydrolysate in Human Gastric Cancer AGS Cells in Response to Cu(II) or Mn(II) Addition.
Journal: Foods (Basel, Switzerland)
Published: June 11, 2023
Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts.
Journal: Foods (Basel, Switzerland)
Published: May 20, 2023
Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages.
Journal: Current research in food science
Published: April 10, 2023
Monosaccharide Composition and In Vitro Activity to HCT-116 Cells of Purslane Polysaccharides after a Covalent Chemical Selenylation.
Journal: Foods (Basel, Switzerland)
Published: October 13, 2022
Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation.
Journal: Nutrients
Published: September 28, 2022
Last Updated: 09/26/2026