Publications by authors named "Guangxing Han"

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Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation.
Ruheng Shen, Xue Yang, Yufeng Duan, Mengying Liu, Li Zhang, Guangxing Han

Food Chem X· July 2025

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From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates.
Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Xiaotong Ma, Guangxing Han

Foods· June 2025

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Effect of bovine bone gelatin/sodium carboxymethyl-cellulose nanoemulsion loaded with thymol on chilled beef preservation.
Mengying Liu, Ruheng Shen, Xue Yang, Yisun Chen, Li Zhang, Guangxing Han

Int J Biol Macromol· May 2025

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Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties.
Feng Yin, Xueyuan Bai, Wei Tian, Ke Wang, Sen Wang, Guangxing Han, Xingshan Qi

Meat Sci· April 2025

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Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces.
Huixuan Yang, Pengcheng Dong, Shengnan Huo, George-John E Nychas, Xin Luo, Guangxing Han, Yimin Zhang

Food Res Int· March 2025

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Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studies.
Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Xiaotong Ma, Guangxing Han

Food Chem X· February 2025

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Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin.
Yueyue Zhang, Guangxing Han, Xinyue Wang, Yanru Wang, Min Wang, Ling Han

J Sci Food Agric· August 2024

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Characterization of sodium alginate-carrageenan films prepared by adding peanut shell flavonoids as an antioxidant: Application in chilled pork preservation.
Cong Wang, Zhaoyang Song, Yinjuan Cao, Ling Han, Qunli Yu, Guangxing Han

Int J Biol Macromol· May 2024

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High pressure-assisted enzymatic hydrolysis promotes the release of a bi-functional peptide from cowhide gelatin with dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant activities.
Long He, Ling Han, Qunli Yu, Xinyue Wang, Ying Li, Guangxing Han

Food Chem· March 2024

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Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions.
Yinjuan Cao, Zhixuan Zang, Li Zhang, Guangxing Han, Qunli Yu, Ling Han

Int J Biol Macromol· October 2023

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Rapidly adaptable automated interpretation of point-of-care COVID-19 diagnostics.
Siddarth Arumugam, Jiawei Ma, Uzay Macar, Guangxing Han, Kathrine McAulay, Shih-Fu Chang

Commun Med (Lond)· June 2023

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Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen.
Long He, Xinyue Wang, Yanru Wang, Jin Luo, Yining Zhao, Guangxing Han, Ling Han

Food Chem· March 2023

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Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage.
Zonglin Guo, Xiangzhen Ge, Qiaomin Gou, Lihua Yang, Mingshan Han, Guangxing Han, Ling Han

Meat Sci· December 2021

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Effects of lysosomal iron involvement in the mechanism of mitochondrial apoptosis on postmortem muscle protein degradation.
Jiaying Zhang, Qunli Yu, Ling Han, Mingshan Han, Guangxing Han

Food Chem· October 2020

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Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.
Yimin Zhang, Libo Qin, Yanwei Mao, David L Hopkins, Guangxing Han

Meat Sci· March 2018

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Study on the apoptosis mediated by cytochrome c and factors that affect the activation of bovine longissimus muscle during postmortem aging.
Jiaying Zhang, Qunli Yu, Ling Han, Cheng Chen, Hang Li, Guangxing Han

Apoptosis· June 2017

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Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.
Yuqing Liu, Yanwei Mao, Rongrong Liang, Yimin Zhang, Renhuan Wang, Guangxing Han

Meat Sci· May 2016

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