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carbohydrate polymers(3)
food hydrocolloids(2)
crit. rev. food sci. nutr.(1)
food chem.(1)
food chemistry(1)
foods(1)
frontiers in nutrition(1)
journal of agricultural and food chemistry(1)
lwt(1)
trends food sci. technol.(1)

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gelling property(3)
pectin(3)
structure(3)
chemical structure(2)
citrus pectin(2)
5-demethyltangeretin (pubchem cid: 96539)(1)
citrus(1)
citrus flavonoids(1)
emulsion(1)
fruits(1)

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Chengying Zhao AND Jinkai Zheng(0)

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institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(6)
china(4)
china|institute of food science and technology(4)
chinese academy of agricultural sciences(4)
college of food science and engineering, qingdao agricultural university, qingdao, 266109, china(4)
institute of food science and technology(4)
amherst(3)
beijing(3)
china|department of food science(3)
university of massachusetts(3)

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2025(3)
2024(3)
2023(2)
2022(1)
2021(5)

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资源类型: 外文期刊

作者:Chengying Zhao(精确检索)

作者:Jinkai Zheng(精确检索)

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11In-vivo biotransformation of citrus functional components and their effects on health

作者： Abhisek Karn; Chengying Zhao; Feilong Yang; Jiefen Cui; Zili Gao; Minqi Wang; Fengzhong Wang; Hang Xiao; Jinkai Zheng; JCR（2021版） EI（2021版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; China|Institute of Food Science and Technology; China|Department of Food Science; University of Massachusetts; Amherst; Massachusetts; USA|Department of Food Science; USA|Institute of Food Science and Technology; China;

来源：Crit. Rev. Food Sci. Nutr.

关键词： biotransformation Citrus functional components health effects structure

12Simultaneous determination of 14 bioactive citrus flavonoids using thin-layer chromatography combined with surface enhanced Raman spectroscopy

作者： Yuzhi Li; Chengying Zhao; Chang Lu; Shuaishuai Zhou; Guifang Tian; Lili He; Yuming Bao; Marie-Laure Fauconnier; Hang Xiao; Jinkai Zheng; JCR（2021版） EI（2021版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193; China; Laboratory of Chemistry of Natural Molecules; Gembloux Agro-Bio Tech; University of Liege; Gembloux 5030; Belgium|Institute of Food Science and Technology; China|Institute of Food Science and Technology; China|Department of Food Science; University of Massachusetts; 100 Holdworth Way; Amherst; MA 01003; USA|Institute of Food Science and Technology; China|Laboratory of Chemistry of Natural Molecules; Belgium|Department of Food Science; USA; Corresponding authors|Institute of Food Science and Technology; Corresponding authors;

来源：Food Chem.

关键词： 5-Demethylnobiletin (PubChem CID: 358832) 5-Demethyltangeretin (PubChem CID: 96539) Citrus flavonoids Hesperetin (PubChem CID: 72281) Hesperidin (PubChem CID: 10621) HPLC Naringenin (PubChem CID: 932) Naringin (PubChem CID: 442428) Nobiletin (PubChem CID: 72344) Simultaneous determination Surface-enhanced Raman spectroscopy Tangeretin (PubChem CID: 68077) Thin layer chromatography

13Influence of triacylglycerol on the physical stability and digestion fate of triacylglycerol–bergamot mixed-oil emulsions with nobiletin

作者： Rujun Wei; Shaojie Zhao; Liping Feng; Guifang Tian; Mingyue Song; Chengying Zhao; Qing An; Jinkai Zheng; JCR（2021版） EI（2021版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China|Institute of Food Science and Technology; China|Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods; College of Food Science; South China Agricultural University; Guangzhou; Guangdong; China;

来源：LWT

关键词： Digestion Emulsion Mixed oil Nobiletin bioavailability Stability

14Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

作者： Jiefen Cui; Chengying Zhao; Liping Feng; Yanhui Han; Hengjun Du; Hang Xiao; Jinkai Zheng; JCR（2021版） EI（2021版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China|Institute of Food Science and Technology; China|Department of Food Science; University of Massachusetts; Amherst; MA; 01003; United States|Department of Food Science; United States; Corresponding author|Institute of Food Science and Technology; China; Corresponding author;

来源：Trends Food Sci. Technol.

关键词： Extraction methods Fruits Functional properties Pectin Structural characteristics