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| 1 | Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched diet显示文摘 | CHEN GUANG LUO YANGCHAO JI BAOPING | 2011 | Journal of Food Science and Technology2011，48，6： | 1 |
| 2 | Recent development of chitosan-based polyelectrolyte complexes with natural polysaccharides for drug delivery显示文摘 | Yangchao Luo Qin Wang | 2013 | International Journal of Biological Macromolecules2013，，： | 1 |
| 3 | Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate-chitosan hydrochloride double layers显示文摘 | Yaqiong Zhang Yuge Niu Yangchao Luo Mei Ge Tian Yang Liangli Lucy Yu Qin Wang | 2013 | Food Chemistry2013，，： | 1 |
| 4 | Zein‐based micro‐ and nano‐particles for drug and nutrient delivery: A review显示文摘 | Yangchao Luo Qin Wang | 2014 | J. Appl. Polym. Sci2014，，16： | 1 |
| 5 | Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and hawthorn显示文摘 | LUO Yangchao CHEN Gang LI Bo | 2009 | Innovative Food Science & Emerging Technologies2009，10，2： | 1 |
| 6 | Antioxidant and antimicrobial activities of consecutive extracts from Galla chinensis :The polarity affects the bioactivities显示文摘 | Fang Tian Bo Li Baoping Ji Jinhua Yang Guizhi Zhang Yang Chen Yangchao Luo | 2008 | Food Chemistry2008，，1： | 1 |
| 7 | Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and hawthorn显示文摘 | LUO Yangchao CHEN Gang LI Bo | 2009 | Innovative Food Science and Emerging Technologies2009，10，2： | 1 |
| 8 | Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein显示文摘 | Boce Zhang Yangchao Luo Qin Wang | 2010 | Food Chemistry2010，，1： | 1 |
| 9 | Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and Hawthorn显示文摘 | Yangchao Luo Gang Chen Bo Li Baoping Ji Yi Guo Fang Tian | 2008 | Innovative Food Science and Emerging Technologies2008，，2： | 1 |
| 10 | Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study显示文摘 | Yangchao Luo Boce Zhang Monica Whent Liangli (Lucy) Yu Qin Wang | 2011 | Colloids and Surfaces B: Biointerfaces2011，，2： | 1 |
| 11 | Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein显示文摘 | Boce Zhang Yangchao Luo Qin Wang | 2010 | Food Chemistry2010，，1： | 1 |
| 12 | Zein-based micro- and nano-particles for drug and nutrient delivery: a review显示文摘 | Luo Yangchao Wang Qin | 2014 | Journal of Applied Polymer Science2014，131，40： | 1 |
| 13 | Evaluation of antioxidativc and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and hawthorn显示文摘 | LUO Yangchao CHEN Gang LI Bo | 2009 | Innovative Food Science and Emerging Technologies2009，10，2： | 1 |
| 14 | Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3显示文摘 | LUO Yangchao TENG Zi WANG Qin | 2012 | Journal of Agricultural and Food Chemistry2012，60，3： | 1 |
| 15 | Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study显示文摘 | Yangchao Luo Boce Zhang Monica Whent Liangli Yu Qin Wang | 2011 | Colloids and Surfaces B: Biointerfaces2011，85，2： | 1 |
| 16 | Dietary intervention with AHP, a functional formula diet, improves both serum and hepatic lipids profile in dyslipidemia mice显示文摘 | LUO Yangchao CHEN Gang LI Bo | 2009 | Journal of Food Science2009，74，6： | 1 |
| 17 | Fabrication strategies and supramolecular interactions of polymer-lipid complex nanoparticles as oral delivery systems显示文摘Oral administration of nutrient/drug is the most common and preferred route. However, a number of barriers are encountered after ingestion, limiting efficient oral nutrient/drug absorption. Both lipid-based (e.g., nanoemulsion, solid lipid nanoparticles) and polymer-based (e.g., protein and polysaccharide nanoparticles) nanoscale delivery systems have demonstrated capability to overcome some of these physiological barriers during transportation and metabolism stages. To better deal with those barriers, polymer-lipid complex nanoparticles are being explored and developed to merge the beneficial features and overcome the respective shortcomings of lipid-based and polymer-based nanoparticles. This paper aims to provide an overview of the various preparation strategies and supramolecular interactions of orally administered polymer-lipid complex nanoparticles by reviewing recent studies. Two types of polymer-lipid complex nanoparticles have been developed, i.e., lipid core with polymer shell nanoparticles and polymer core with lipid shell nanoparticles (lipid-polymer hybrid nanoparticles). Besides, both natural and synthetic polymers used for fabrication are discussed and their advantages and disadvantages are highlighted. Further research work is needed to optimize the fabrication and scaling up processes, so that these versatile polymer-lipid complex nanoparticles could have a significant impact on the oral delivery of nutrient/drug. | Taoran Wang Yangchao Luo | 2021 | Nano Research2021，14，12： | 0 |
| 18 | Colloidal nanoparticles prepared from zein and casein:interactions,characterizations and emerging food applications显示文摘Protein colloidal nanoparticles(NPs)are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes.Food scientists are inspired by naturally occurring proteins to induce self-assembly behavior of protein by manipulating environmental parameters,providing opportunities to construct special and expected NPs.Zein and casein,the main proteins derived from corn and milk,are two examples of the most prevalently studied food proteins for nanoarchitectures in recent years.In this article,the compositions,structures,and physicochemical properties of these two proteins and casein derivatives are summarized as well as their interactions and characterizations.Strategies to fabricate zein-sodium caseinate based NPs are critically highlighted and illustrated.Particularly,applications such as encapsulation and delivery of bioactive compounds,producing food packaging for enhanced antioxidative and antimicrobial effects,and stabilization of emulsions to achieve fat replacement.Due to the imperative role of food proteins in diet composition,this review not only provides cutting-edge knowledge for nanoparticle construction but also opens new avenues for efficient utilization and exploitation of food proteins. | Yi Wang Wusigale Yangchao Luo | 2023 | Food Science and Human Wellness2023，12，2： | 0 |
| 19 | Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms显示文摘Curcumin, commonly used as a coloring agent as well as food additive, has exhibited great therapeutic efficacy for development of functional foods. In order to expand its applications in food, strategies are needed to tackle the poor water-solubility, bioavailability and bioaccessibility of curcumin. Nanoparticles made from individual biomaterials such as proteins, polysaccharides and lipids have been introduced and their properties have been comprehensively studied. Recently, there has been an increasing interest in nanocomplexes made from two or more biomaterials because of their ability to composite the advantages of various components. This review has specific focus on the nanocomplexes fabricated from proteins and polysaccharides. First, complexation methods with or without chemical covalent bond formation are summarized, while different methods with different degrees of complexation are discussed. The encapsulation strategies of curcumin, both traditional and newly invented, are also compared. Then, the structure and physicochemical properties of the resulting binary or ternary nanocomplexes are discussed in detail, as well as a comparison of the delivery efficiency. Last but not least, the current limitations and future directions in the development of curcumin-loaded biopolymer nanoparticles for the design of future food products are presented. | Jingyi Xue Yangchao Luo | 2023 | Journal of Future Foods2023，3，2： | 0 |
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