1 发表SCI科研论文:
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Jin Liang, Feng Li, Yong Fang, Wenjian Yang, Xinxin An, Liyan Zhao, Zhihong Xin, Qiuhui Hu*. Response surface methodology in the optimization of tea polyphenols loaded chitosan nanoparticles formulations. European Food Research and Technology, 2010, 231:917- 924.
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Jin Liang, Feng Li, Yong Fang, Wenjian Yang, Xinxin An, Liyan Zhao, Zhihong Xin, Lin Cao, Qiuhui Hu*. Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles. Colloids and Surfaces B Biointerfaces, 2011, 82: 297-301.
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Jin Liang, Feng Li, Yong Fang, Wenjian Yang, Xinxin An, Liyan Zhao, Zhihong Xin, Lin Cao, Qiuhui Hu*. Cytotoxicity and apoptosis of tea polyphenols-loaded chitosan nanoparticles in human hepatoma HepG2 cells. Materials Science and Engineering C, 2014, (36): 7-13.
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Jin Liang, Lin Cao, Liang Zhang, XiaoChun Wan*. paration,characterization and in vitro antitumor activity of folate conjugated chitosan coated EGCG nanoparticles. Food Science and Biotechnology, 2014, 2(23):569-575.
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Jin Liang, Hua Yan, HanJoo Yang, Hye Won Kim, Xiaochun Wan, inhee Lee, Sanghoon Ko*. Synthesis and controlled-release properties of chitosan/Beta-Lactoglobulin nanoparticles as carriers for oral administration of epigallocatechin gallate. Food Science and Biotechnology, 2016, 25(6):1583-1590.
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Jin Liang, Hua Yan, Xiulan Wang, Yibin zhou*, Xueling Gao, Pradeep Puligundla, Xiaochun Wan*. Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems. Food Chemistry, 2017, (231):19-24. (“ESI”高被引论文)
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Jin Liang, Hua Yan, Pradeep Puligundla *, Xueling Gao, Yibin Zhou, Xiaochun Wan*. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids, 2017, (69): 286-292.( “ESI”高被引论文)
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Jin Liang, Hua Yan, Jiuya Zhang, Wenzhong Dai, Xueling Gao, Yibin Zhou, Xiaochun Wan*, Pradeep Puligundla. Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydrate Polymers, 2017, 171:300-306.
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Bo He, Jiao Ge, Pengxiang Yue, XueYang Yue, Ruiyan Fua, Jin Liang, Xueling Gao*. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in abeverage. Food Chemistry, 2017, 221:1671–1677.(“ESI”高被引论文)
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Pradeep Puligundla, Chulkyoon Mok,Sanghoon Ko, Jin Liang, Neeraja Recharla. Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols. Journal of Functional Foods, 2017, 34: 139-151.
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Jiao Ge, Pengxiang Yue, Jinpeng Chi, Jin Liang*, Xueling Gao*. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 2018, 74:23–31. ( “ESI”高被引论文)
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Wenzhong Dai, Chengcheng Ruan, Yumeng Zhang, Jiejie Wang, Jing Han, Zihan Shao, Yue Sun, Jin Liang*. Bioavailability enhancement of EGCG by structural modification and nanodelivery: A review, Journal of Functional Foods, 2019, https://doi.org/10.1016/j.jff.2019.103732.
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Chengcheng Ruan, Yumeng Zhang, Jiejie Wang, Yue Sun, Guoyuan Xiong, Jin Liang*. Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf-life of fresh pork. International Journal of Biological Macromolecules,2019,141:178–184.
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Chengcheng Ruan, Yumeng Zhang, Jiejie Wang, Yue Sun, Xueling Gao, Guoyuan Xiong, Jin Liang*. Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate. International Journal of Biological Macromolecules,2019,134 : 1038-1044.
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Jiao Ge, XueyangYue, Shuo Wang, Jinpeng Chi, Jin Liang, Yue Sun, Xueling Gao*, Pengxiang Yue*. Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro. Food Research International, 2019, 116 (2):336-345.
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Yumeng Zhang, Chengcheng Ruan, Zhimei Cheng, Yibin Zhou, Jin Liang (*). Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus, J Food Sci Technol , 2019. https://doi.org/10.1007/s13197-019-03859-7
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Yulu Huang, Jin Liang(*). Optimization and characteristics of extruded puffed snacks with Agaricus bisporus powder and rice flour, J Food Process Eng. 2019. https://doi.org/10.1111/jfpe.13286.
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Wenzhong Dai, Chengcheng Ruan, Yue Sun, Xueling Gao, Jin Liang*. Controlled release and antioxidant activity of chitosan and β-lactoglobulin complex nanoparticles loaded with epigallocatechin gallate. Colloids and Surfaces B: Biointerfaces, 2020,https://doi.org/10.1016/j.colsurfb.2020.110802
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Wenzhong Dai, Chengcheng Ruan, Yumeng Zhang, Jiejie Wang, Jing Han, Zihan Shao, Yue Sun, Jin Liang*. Bioavailability enhancement of EGCG by structural modification and nanodelivery: A review. Journal of Functional Foods 65 (2020) 103732. https://doi.org/10.1016/j.jff.2019.103732
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Yue Sun, Jinpeng Chi, Xinqi Ye, Shuo Wang, Jin Liang, Pengxiang Yue, Hang Xiao, Xueling Gao*. Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.110554
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Yumeng Zhang, Chengcheng Ruan, Jiejie Wang, Jing Han, Zihan Shao, Xueling Li, Yue Sun, Jin Liang*. The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder. Food Science and Technology International. DOI: 10.1177/1082013220973822
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Jiejie Wang, Mengfei Li, Chun Wang, Yanjun Dai, Yue Sun, Xueling Li, Camren G. Heider, Xian Wu, Jin Liang*. Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice. Food & Function. DOI: 10.1039/d0fo02074e
2 授权国家发明专利
(1)一种苦瓜绿茶降糖含片的制备方法,ZL 201210401616.0,转让于掌生谷粒生态农林有限公司;
(2)一种富硒红茶菌绿茶芝麻酥及其制备方法,ZL 201310306435.4;
(3)一种富硒绿茶瓜子仁酥及其制备方法,ZL 201210138446.1;
(4)一种超微茶粉八宝茶饮料及其制备方法,ZL 201210558644.3;
(5) 一种EGCG壳聚糖beta-乳球蛋白复合纳米粒及其制法,ZL201510047564.5.
(6)一种富含EGCG可食膜及其制备方法,ZL201610629011.5;
(7)一种红茶菌戊聚糖奶片的制备方法, ZL 201710253148.X;
(8)一种膨化茶米饼及其制备方法, ZL ZL 201810196010.5。
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