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Works by Sun Xiazhi

Results: 4

1

Utilisation of flavonoids from Lycium barbarum L. leaves cross‐linked with whey protein for the stabilisation and delivery of β‐carotene emulsions.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 249, doi. 10.1111/ijfs.16179

By:

Fan, Yanli;
Sun, Xiazhi;
Fang, Tian;
Ma, Maimai;
Wu, Yuxing;
Zha, Xiaotong

Publication type:

Article

2

The Difference of Biosynthesis of Flavonoids in Goji Berry from Different Regions Based on Proteomic Analysis.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 348, doi. 10.16429/j.1009-7848.2024.11.032

By:

Sun Xiazhi;
Ma Ruixue;
Yang Chao;
Fan Yanli

Publication type:

Article

3

The potential of ultrasonic technology in the Goji berry (Lycium barbarum L.) pulping industry-Changes in physicochemical properties and structure of polysaccharides and pectin.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4306, doi. 10.1007/s11694-025-03254-1

By:

Yang, Chao;
Guo, Jia;
Sun, Xiazhi;
Yu, Junwei;
Fu, Jing;
Fan, Yanli

Publication type:

Article

4

The potential of ultrasonic technology in the Goji berry (Lycium barbarum L.) pulping industry-Changes in physicochemical properties and structure of polysaccharides and pectin.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4306, doi. 10.1007/s11694-025-03254-1

By:

Yang, Chao;
Guo, Jia;
Sun, Xiazhi;
Yu, Junwei;
Fu, Jing;
Fan, Yanli

Publication type:

Article