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2023
1. S Chen, L Luan, Y Zhang, F Liu, X Ye, Z Hou. A comparison study on polysaccharides extracted from Rosa sterilis SD Shi using different methods: Structural and in vitro fermentation characterizations. Food Chemistry: X 17, 100533,2023.
2. Z Hou, L Luan, X Hu, S Chen*, X Ye.Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside. Food Hydrocolloids 134, 108045,1, 2023.
2022
1. C Wei, L Yao, L Zhang, Y Zhang, Q Luo, S Qiu, X Zeng, S Chen*, X Ye*. In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota. Foods 11 (24), 3970 2022.
2. C Wei, L Yao, Y Zhang, S Qiu, X Zeng, S Chen*, X Ye*. Structural characterization of peach gum polysaccharide and its effects on the regulation of DSS-induced acute colitis. International Journal of Biological Macromolecules 2022.
3. H Yu, J Zhang, Y Chen, J Chen, Y Qiu, Y Zhao, H Li, S Xia, S Chen*, J Zhu*. The adverse effects of fluxapyroxad on the neurodevelopment of zebrafish embryos.Chemosphere 307, 135751 1,2022
4. Y Liu, X Liu, Q Ye, Y Wang, J Zhang, S Lin, G Wang, X Yang, J Zhang, S Chen*, N. Wu*. Fucosylated Chondroitin Sulfate against Parkinson’s Disease through Inhibiting Inflammation Induced by Gut Dysbiosis. Journal of Agricultural and Food Chemistry 70 (42), 13676-13691,2022.
5. D Wu, S Chen, X Ye, X Zheng, S Ahmadi, W Hu, C Yu, H Cheng, Jianle Chen. Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin. Food Chemistry 383, 132387,12, 2022.
6. Z Hou, L Luan, X Hu, S Chen*, X Ye. Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside. Food Chemistry 383, 132373,5,2022.
7. L Zhang, J Zheng, Y Wang, X Ye, S Chen, H Pan, J Chen. Fabrication of rhamnogalacturonan-I enriched pectin-based emulsion gels for protection and sustained release of curcumin.Food Hydrocolloids 128, 107592,8,2022.
8. K Zhu, J Li, X Wu, W Hu, D Wu, C Yu, Z Ge, X Ye, S Chen*. Combined PGC-Triple-Tof-MS Enables the Separation? Identification of Sugar Beet Pectin Derived Oligomers. CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE 43 (6)2022
9. D Wu, S Chen*, X Ye, S Ahmadi, W Hu, C Yu, K Zhu, H Cheng, RJ Linhardt. Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice. Food Hydrocolloids 127, 107209 7 2022
10. C Yu, X Hu, S Ahmadi, D Wu, H Xiao, H Zhang, T Ding, D Liu, X Ye, S Chen*.Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves. Journal of Agricultural and Food Chemistry, 2, 2022.
11. W Hu, H Cheng, D Wu, J Chen, X Ye, S Chen*. Enhanced extraction assisted by pressure and ultrasound for targeting RG-I enriched pectin from citrus peel wastes: A mechanistic study. Food Hydrocolloids, 107778 4 2022.
12. S Liu, Z Lu, C Liu, X Chang, B Apudureheman, S Chen*, X Ye*. Castanea mollissima shell polyphenols regulate JAK2 and PPARγ expression to suppress inflammation and lipid accumulation by inhibiting M1 macrophages polarization. Journal of Functional Foods 92, 105046, 2, 2022.
13. S Ahmadi, C Yu, D Zaeim, D Wu, X Hu, X Ye, S Chen*. Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing.Food Hydrocolloids 126, 107477,15,2022.
14. C Yu, S Ahmadi, S Shen, D Wu, H Xiao, T Ding, D Liu, X Ye, S Chen*. Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods. Food Hydrocolloids 126, 107462,14,2022.
15. Y Wang, X Xu, J Chen, X Ye, H Pan, S Chen*. Improving Regulation of Polymeric Proanthocyanidins and Tea Polyphenols against Postprandial Hyperglycemia via Acid-Catalyzed Transformation. Journal of Agricultural and Food Chemistry 70 (16), 5218-5227,2022.
16. Z Hou, X Hu, L Luan, C Yu, X Wang, S Chen, X Ye*. Prebiotic potential of RG-I pectic polysaccharides from Citrus subcompressa by novel extraction methods. Food Hydrocolloids 124, 107213, 13, 2022.
17. T Dib, H Pan, S Chen*.Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral BioavailabilityFood Reviews International, 1-19, 8,2022.
18. Y Wang, S Ahmadi, C Yu, L Zhang, X Hu, X Ye, S Chen*. A rapid method for extraction, purification and structure analysis of chondroitin sulfate from six marine tissues. Food Quality and Safety, 6, 2022.
19. X Hu, C Yu, S Ahmadi, Y Wang, X Ye, Z Hou, S Chen*. Optimization of high-pressure processing-assisted extraction of pectic polysaccharides from three berries. Food Quality and Safety, 6 ,2022.
20. Y Zhang, H Pan, X Ye*, S Chen*. Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice Proanthocyanidins from Chinese bayberry leaves reduce obesity and associated metabolic disorders in high-fat diet-induced obese mice through a combination of AMPK activation . Food & Function 13 (4), 2295-2305, 5, 2022.
2021年
Tao, W.Y., Pan, H.B.,Jiang, H., Wang, M.T., Ye, X.Q., Chen, S.G.*.Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat. FOOD CHEMISTRY. 2022.372.130780.DOI10.1016/j.foodchem.2021.130780
Hou, Z.Q., Hu, X.X. , Luan, L.Q. , Yu, C.X. , Wang, X.X., Chen, S.G.*, Ye, X.Q.. Prebiotic potential of RG-I pectic polysaccharides from Citrus subcompressa by novel extraction methods. FOOD HYDROCOLLOIDS. 2022,124,107213.DOI10.1016/j.foodhyd.2021.107213
Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice， D Wu, S Chen, X Ye, S Ahmadi, W Hu, C Yu, K Zhu, H Cheng, RJ Linhardt, ...Food Hydrocolloids, 2021， 107209；
Anti-inflammation effects of highly purified low-Mw RG-I pectins on LPS-activated macrophages， D Wu, X Zheng, W Hu, K Zhu, C Yu, Q He, RJ Linhardt, X Ye, S Chen。 Bioactive Carbohydrates and Dietary Fibre, 100283
Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation. S Chen, J Zheng, L Zhang, H Cheng, C Orfila, X Ye, J Chen, Food Chemistry 350, 129177
Pan, H.B., Wang, Y., Xu, X.L., Qian, Z.Q., Cheng, H.,Ye, X.Q.*,Chen, S.G.*.Simultaneous Extraction and Depolymerization of Condensed Tannins from Chinese Bayberry Leaves for Improved Bioavailability and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2021,69(38):11292-11302.DOI10.1021/acs.jafc.1c03962
Yu C.X., Wu D.M., Zhu K., Hou, L.J., Xiao, H., Ding., Liu, D.H., Ye, X.Q., Linhardt, R.J., Chen, S.G.* Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity. CARBOHYDRATE POLYMERS.2021,270,118377. DOI10.1016/j.carbpol.2021.118377
Hou, Z.Q., Chen, S.G.*, Ye, X.Q..High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel. CARBOHYDRATE POLYMERS.2021,263,118005.DOI10.1016/j.carbpol.2021.118005
Pan, H., Xu, X., Qian, Z., Cheng, H., Shen, X., Chen, S.*, & Ye, X**. Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins. FOOD HYDROCOLLOIDS, (2021)115, 106596.
Chen, J.L., Cheng, H., Zhi, Z.J., Zhang, H., Linhardt, R.J., Zhang, F., Chen, S.G.*, Ye, X.Q.*. Extraction temperature is a decisive factor for the properties of pectin.FOOD HYDROCOLLOIDS.2021,112, 106160.DOI10.1016/j.foodhyd.2020.106160
Wu, D.M., Ye, X.Q., Linhardt, R.J., Liu, X.W., Zhu, K., Yu, C.X., Ding, T., Liu, D.H., He, Q.J., Chen, S.G. Dietary pectic substances enhance gut health by its polycomponent: A review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 202120(2):2015-2039. DOI10.1111/1541-4337.12723
张子睿,田金虎,张惠玲,叶兴乾,陈士国.葡萄籽原花色素对马铃薯馒头中淀粉消化特性的影响[J].中国食品学报,2021,21(07):234-240.DOI:10.16429/j.1009-7848.2021.07.028.
2020年
1. Fucosylated chondroitin sulfate 9-18 oligomers exhibit molecular size-independent antithrombotic activity during circulating in the blood.Yan, Lufeng; Wang, Danli; Yu, Yanlei; Zhang, Fuming; Ye, Xingqian; Linhardt, Robert*; Chen, Shiguo*. ACS Chemical biology, 2020, In press.
2. Highly Branched RG-I Domain Enrichment are Indispensable for Pectin Mitigating Against High-Fat Diet-Induced Obesity.Author(s): Zhu, Kai; Mao, Guizhu; Wu, Dongmei; Yu, Chengxiao ; Xiao, Hang; Ye, Xingqian; Linhardt, Robert; Orfila, Caroline; Chen, Shiguo*.Journal of Agricultural and Food Chemistry, 2020, in press.(Cover Page)
3. Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds. H Pan, X Shen, W Tao, S Chen*, X Ye*. Journal of Agricultural and Food Chemistry, 2020, in press.(Cover Page)
4.H Pan, X Shen, W tao, S Chen*, X Ye*, Fabrication of polydopamine-based curcumin nanoparticles for chemical stability and pH-responsive delivery, Journal of Agricultural and Food Chemistry, in press.
5. Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: an in vitro study. R Huang, Y Zhang, S Shen, Z Zhi, H Chen, S Chen*, X Ye*. Food Chemistry, 2020, in press.
6.S Chen*, X Shen, W Tao, G Mao, W Wu, S Zhou, X Ye, H Pan*. Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin, Food Chemistry, 126570.
7. Extraction temperature is a decisive factor for the properties of pectin. Jianle Chen, Huan Cheng, Zijian Zhi, Hua Zhang, Robert Linhardt, Fuming Zhang, Shiguo chen* and Xingqian Ye*, food hydrocolloids, in press.
8. Oral administration of fucosylated chondroitin sulfate oligomers in gastro-resistant microcapsules exhibits a safe antithrombotic activity. L. Yan, M. Zhu, D. Wang, W. Tao, D. Liu, F. Zhang, R. J. Linhardt, X. Ye*, S. Chen*. Thrombosis and Haemostasis, in press, 2020.
9.Structure-activity Relationship of Citrus Segment Membrane RG-I Pectin against Galectin-3: The Galactan is Not the Only Important Factor. D Wu, J Zheng, W Hu, X Zheng, Q He, RJ Linhardt, X Ye, S Chen*. Carbohydrate Polymers, 2020, in press.
10.Z Zhang, J Tian*, H Fang, H Zhang, X Kong, D Wu, J Zheng, D Liu, X Ye, S. Chen*, Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins, Molecules 25 (5), 1123.
11.S Zhou, A Rahman, J Li, C Wei, J Chen, RJ Linhardt, X Ye*, S Chen*. Extraction Methods Affect the Structure of Goji (Lycium barbarum) Polysaccharides, Molecules 25 (4), 936.
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