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Yanxiang Gao
China Agricultural University
187Publications
33H-index
3,730Citations
Publications 169
Newest
#1Kedong Tai (CAU: China Agricultural University)H-Index: 4
#2Michael Rappolt (University of Leeds)H-Index: 32
Last.Fang Yuan (CAU: China Agricultural University)H-Index: 22
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Abstract A comprehensive stability evaluation for curcumin-loaded liposomes (Cur-LP) coated by low (LCS) or high (HCS) molecular weight chitosan with three gradient concentrations (L: low; M: medium; H: high) was the main objective of this study. Apart from leading to a higher encapsulation efficiency (>90%), all chitosan-coated Cur-LP displayed an improved stability with respect to resistant to salt, sunlight, heat, accelerated centrifugation and long-term storage at 4 °C. Increasing the molecu...
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#1Shuai Chen (CAU: China Agricultural University)H-Index: 4
#2Qike Li (CAU: China Agricultural University)
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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Abstract Core-shell biopolymer nanoparticles were fabricated using a hydrophobic protein (zein) as the core and a hydrophilic anionic polysaccharide (ι-carrageenan) as the shell. The outer layer was physically cross-linked using cationic calcium ions to form salt bridges between the anionic carrageenan molecules. The potential of using these core-shell nanoparticles to co-deliver two important nutraceuticals (curcumin and piperine) was also investigated. A combination of electrostatic attraction...
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#1Hongqiang Chen (CAU: China Agricultural University)
#2Like Mao (CAU: China Agricultural University)H-Index: 17
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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Abstract The role of the oil droplets in emulsion gelation (as active or inactive fillers) was modified by additional emulsifiers, and structures and functionalities of emulsion gels were evaluated. Emulsion gels based on denatured protein (whey protein isolate) were prepared via an acid-induced approach, and four emulsifiers, including glycerol monostearate (MG), tween 20 (TW), modified starch (OSA) and gum Arabic (GA) were tested. The including of MG or TW led to delayed onset of gelation, and...
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#1Qing Guo (CAU: China Agricultural University)H-Index: 1
#2Jiaqi Su (CAU: China Agricultural University)H-Index: 2
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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Abstract In the present study, curcumin-loaded pea protein isolate-high methoxyl pectin complexes (Cur-loaded PPI-HMP complexes) were first fabricated at neutral pH via the induction of calcium ions (Ca2+). The influence of different concentrations of Ca2+ (from 0 to 48 mmol/L) on the properties and formation mechanism of the complexes was investigated. The results showed that particle size and morphology of Cur-loaded PPI-HMP complexes were affected by the concentration of Ca2+. The zeta potent...
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#1Jiaqi Su (CAU: China Agricultural University)H-Index: 2
#2Qing Guo (CAU: China Agricultural University)H-Index: 1
Last.Fang Yuan (CAU: China Agricultural University)H-Index: 22
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Abstract Composite β-lactoglobulin (β-lg)–gum arabic (GA) particles with superior properties were fabricated as particulate stabilizers for the delivery of lutein. Uniform β-lg-GA particles (β-lgGAPs) with mean particle size of 244.6 ± 2.7 nm and three-phase contact angle (θo/w) of 90 ± 0.3° were prepared with β-lg to GA mass ratio of 1:2 and pH 4.0. GA molecules were verified to adsorb onto the surface of β-lg nanoparticles, resulting in the formation of β-lgGAPs with a core-shell structure. Af...
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#1Jiaqi Su (CAU: China Agricultural University)H-Index: 2
#2Qing Guo (CAU: China Agricultural University)H-Index: 1
Last.Fang Yuan (CAU: China Agricultural University)H-Index: 22
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Abstract Controlling and manipulating thickness, packing, charge and chemical composition of the interfacial layer is highly relevant to the fabrication of stable emulsion delivery systems. In this work, composite nanoparticles with antioxidant capacity were prepared using β-lactoglobulin nanoparticles (β-lgNPs) and (−)-Epigallocatechin-3-gallate (EGCG) and applied as Pickering emulsifiers to stabilize a model lutein emulsion. The primary interactions between β-lgNPs and EGCG were found to be hy...
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#1Di Wang (CAU: China Agricultural University)H-Index: 8
#2Peifeng Lv (CAU: China Agricultural University)
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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The purpose of current research is to design and acquire novel biological macromolecule materials with enhanced functional properties. Chitosan–ferulic acid binary conjugate (CFC) was synthesized based on the carbodiimide-mediated coupling reaction, and then β-lactoglobulin–ferulic acid–chitosan ternary conjugate (BFCC) was fabricated by laccase induction. Furthermore, the impact of laccase concentration on the formation mechanism of BFCC was investigated by the analyses of reaction group conten...
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#1Shuai ChenH-Index: 4
#2D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 111
Last.Yanxiang GaoH-Index: 33
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Curcumin and piperine are natural nutraceuticals that exhibit synergistic biological activities, but have different polarities, which can make their encapsulation within a single delivery system challenging. In this study, the two bioactive components were encapsulated within core–shell nanoparticles formed by a combination of antisolvent precipitation and layer-by-layer deposition. Initially, strongly hydrophobic curcumin (log P = 4.12) was embedded in the hydrophobic core of zein-hyaluronic ac...
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#1Yang Wei (CAU: China Agricultural University)H-Index: 7
#2Zhongping Yu (CAU: China Agricultural University)H-Index: 1
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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Abstract In this study, resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles were fabricated to overcome the limitations of resveratrol such as water insolubility and chemical instability. Effect of rhamnolipid level on properties of the composite nanoparticles was characterized systematically. Incorporation of rhamnolipid was proved to modulate the encapsulation efficiency, physicochemical stability as well as digestion behavior of composite nanoparticles in sim...
1 CitationsSource
#1Shufang Yang (CAU: China Agricultural University)H-Index: 3
#2Lei Dai (CAU: China Agricultural University)H-Index: 13
Last.Yanxiang Gao (CAU: China Agricultural University)H-Index: 33
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Abstract With the extensive applications of chemical means in food systems, phosphorylation has become a promising approach to modify the functionalities of proteins. In this study, effects of sodium tripolyphosphate (TPP) on physicochemical properties of gliadin and zein nanoparticles were comprehensively explored by fluorescence spectroscopy analysis, circular dichroism spectrum and Fourier transform infrared analysis. The results suggested that an increase in TPP concentration could affect th...
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