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Xuejiao Qie

Jiangnan University

14

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115

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Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes

2022 Food Hydrocolloids
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Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems

2021 Food Research International
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Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?

2021 Critical Reviews in Food Science and Nutrition
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Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability

2021 Food Hydrocolloids
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Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes.

2021 Food Chemistry
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Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition.

2021 Molecules
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Analysis of β-Lactoglobulin–Epigallocatechin Gallate Interactions: The Antioxidant Capacity and Effects of Polyphenols Under Different Heating Conditions in Polyphenolic-Protein Interactions

2020 Food & Function
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Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

2020 Food Chemistry
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Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

2020 Food Hydrocolloids
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Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model

2019 Food Chemistry
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