1. Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment. Issue 1 (1st January 2019) Authors: Zhang, Lingli; Wu, Guangsheng; Wang, Wenbo; Yue, Junyang; Yue, Pengxiang; Gao, Xueling Journal: International journal of food properties Issue: Volume 22:Issue 1(2019) Page Start: 1035 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. (January 2018) Authors: Ge, Jiao; Yue, Pengxiang; Chi, Jinpeng; Liang, Jin; Gao, Xueling Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 23 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity. (26th May 2017) Authors: Wang, Yuwan; Zhang, Mingyue; Zhang, Zhengzhu; Lu, Hengqian; Gao, Xueling; Yue, Pengxiang Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 15(2017) Page Start: 5100 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas. (15th July 2021) Authors: Chen, Qi; Zhang, Mingyue; Chen, Mengxue; Li, Mengru; Zhang, Haiwei; Song, Pengpeng; An, Tingting; Yue, Pengxiang; Gao, Xueling Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage. (15th April 2017) Authors: He, Bo; Ge, Jiao; Yue, Pengxiang; Yue, XueYang; Fu, Ruiyan; Liang, Jin; Gao, Xueling Journal: Food chemistry Issue: Volume 221(2017) Page Start: 1671 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro. (February 2019) Authors: Ge, Jiao; Yue, Xueyang; Wang, Shuo; Chi, Jinpeng; Liang, Jin; Sun, Yue; Gao, Xueling; Yue, Pengxiang Journal: Food research international Issue: Volume 116(2019) Page Start: 336 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee. (30th January 2021) Authors: Wang, Shuo; Ye, Xinqi; Sun, Yue; Liang, Jin; Yue, Pengxiang; Gao, Xueling Journal: Food chemistry Issue: Volume 336(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties. (March 2021) Authors: Sun, Yue; Chi, Jinpeng; Ye, Xinqi; Wang, Shuo; Liang, Jin; Yue, Pengxiang; Xiao, Hang; Gao, Xueling Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by Eurotium cristatum. Issue 5 (18th December 2015) Authors: Lu, Hengqian; Yue, Pengxiang; Wang, Yuwan; Fu, Ruiyan; Jiang, Jun; Gao, Xueling Journal: Journal of food processing and preservation Issue: Volume 40:Issue 5(2016:Oct.) Page Start: 1134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. (November 2019) Authors: Wang, Shuo; Xia, Peng; Wang, Shaozhen; Liang, Jin; Sun, Yue; Yue, Pengxiang; Gao, Xueling Journal: Food hydrocolloids Issue: Volume 96(2019) Page Start: 617 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗