Publications by authors named "Suyun Lin"

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Impact of KCl and L-Arg substitution on low salt beef patties: oxidative, textural, flavor, and microbial insights.
Chuanlong Yu, Lingli Chen, Hui Chen, Suyun Lin, Wenbing Hu

Food Chem· December 2025

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Preparation, Characterization, and In Vitro Bioactivity of Thunb. Leaf Protein Peptide Selenium Chelates.
Wen-Lu Wei, Wen-Jun Wang, Chuan-Long Yu, Hui Chen, Su-Yun Lin, Ling-Li Chen

Int J Food Sci· December 2025

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Improving C-phycocyanin photostability by forming complexes with organic acids: l-ascorbic acid, ferulic acid and cinnamic acid.
Yuman Wang, Lei Zhou, Suyun Lin, Junbing Zhang, David Julian McClements

Food Chem· October 2025

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Cyclocarya paliurus polysaccharides alleviate hyperuricemia in mice by regulating gut microbiota to enhance uric acid excretion.
Yanting Cao, Wenbing Hu, Chuanlong Yu, Lingli Chen, Hui Chen, Suyun Lin

Int J Biol Macromol· September 2025

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Mechanism underlying the effect of soluble oat β-glucan and tea polyphenols on wheat gluten aggregation characteristics.
Zhou Mei, Wenjun Wang, Xinlu Feng, Chuanlong Yu, Lingli Chen, Suyun Lin

Int J Biol Macromol· February 2025

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Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.
Chuanlong Yu, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin

Foods· February 2025

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Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin.
Chuanlong Yu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin

Foods· February 2025

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Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin.
Chuanlong Yu, Lingli Chen, Kehui Ouyang, Hui Chen, Mingsheng Xu, Suyun Lin

Food Chem· November 2024

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Characterization, antioxidant activity and stability of cattle bone collagen peptides‑selenium chelate.
Jian-Ming Li, Wen-Jun Wang, Hui Chen, Su-Yun Lin, Xin-Yi Mao, Ling-Li Chen

Food Chem X· October 2024

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A promising Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity.
Wen-Lu Wei, Wen-Jun Wang, Hui Chen, Su-Yun Lin, Qiu-Shui Luo, Ling-Li Chen

Food Chem X· March 2024

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Screening and Inhibition Mechanism of Xanthine Oxidase Inhibitors in Ethanolic Extracts of Chimonanthus salicifolius Hu Leaves.
Wenya Meng, Suyun Lin, Kehui Ouyang, Lingli Chen, Ying Zhang

Chem Biodivers· April 2023

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The Interaction between Flavonoids and Intestinal Microbes: A Review.
Hui-Hui Xiong, Su-Yun Lin, Ling-Li Chen, Ke-Hui Ouyang, Wen-Jun Wang

Foods· January 2023

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Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying

Food Chem· December 2022

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Effectiveness of Elastic Band Exercises on the Functional Fitness of Older Adults in Long-Term Care Facilities.
Yi-Lin Su, Hsiao-Lien Chen, Shao-Li Han, Yueh-Kuei Lin, Su-Yun Lin

J Nurs Res· October 2022

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Total Flavonoids from Oliv. Leaves Ameliorate HFD-Induced NAFLD by Regulating the Gut-Liver Axis in Mice.
Wenya Meng, Zitong Zhao, Lingli Chen, Suyun Lin, Yang Zhang

Foods· July 2022

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Dietary fiber in bakery products: Source, processing, and function.
Suyun Lin

Adv Food Nutr Res· May 2022

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Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) New Zealander (Caucasian).
Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P Morgenstern

Food Funct· April 2022

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Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid.
Qizhen Cai, Yun Zhang, Xiaofeng Fang, Suyun Lin, Zhirong He

Front Nutr· April 2022

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Bread breakdown pathways during mastication: impact of wheat bran fortification.
Suyun Lin, Xiaoxuan Jin, Jing Gao, Esther H-J Kim, Marco P Morgenstern

Food Funct· December 2021

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Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying

Food Chem· August 2021

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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
Suyun Lin, Jing Gao, Xiaoxuan Jin, Yong Wang, Zhizhong Dong

Food Funct· April 2020

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In vitro digestion of bread: How is it influenced by the bolus characteristics?
Jing Gao, Suyun Lin, Xiaoxuan Jin, Yong Wang, Jian Ying

J Texture Stud· June 2019

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Synthesis, characterization and xanthine oxidase inhibition of Cu(II)-chrysin complex.
Suyun Lin, Li Zeng, Guowen Zhang, Yijing Liao, Deming Gong

Spectrochim Acta A Mol Biomol Spectrosc· May 2017

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Inhibitory Mechanism of Apigenin on α-Glucosidase and Synergy Analysis of Flavonoids.
Li Zeng, Guowen Zhang, Suyun Lin, Deming Gong

J Agric Food Chem· September 2016

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The inhibitory kinetics and mechanism of dietary vitamins D3 and B2 on xanthine oxidase.
Suyun Lin, Guowen Zhang, Yijing Liao, Deming Gong

Food Funct· June 2016

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