Xuemin Shen
Affiliations: | Zhejiang University, Hangzhou Shi, Zhejiang Sheng, China |
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| Pan H, Shen X, Tao W, et al. (2020) Assembly of oil-based microcapsules coated with proanthocyanidins as a novel carrier for hydrophobic active compounds. Journal of Agricultural and Food Chemistry |
| Chen S, Shen X, Tao W, et al. (2020) Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin. Food Chemistry. 319: 126570 |
| Pan H, Shen X, Tao W, et al. (2020) Fabrication of polydopamine-based curcumin nanoparticles for chemical stability and pH-responsive delivery. Journal of Agricultural and Food Chemistry |
| Tao W, Zhang Y, Shen X, et al. (2019) Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota. Comprehensive Reviews in Food Science and Food Safety. 18: 971-985 |
| Mao G, Li S, Orfila C, et al. (2019) Depolymerized RG-I-enriched pectin from citrus segment membranes modulates gut microbiota, increases SCFA production, and promotes the growth of Bifidobacterium spp., Lactobacillus spp. and Faecalibaculum spp. Food & Function |
| Shen X, Liu Z, Li J, et al. (2019) Development of low molecular weight heparin by HO/ascorbic acid with ultrasonic power and its anti-metastasis property. International Journal of Biological Macromolecules |
| Tao W, Zhang Y, Shen X, et al. (2019) Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota Comprehensive Reviews in Food Science and Food Safety. 18: 971-985 |