Yansheng Zhao
YOU?
Author Swipe
View article: Comparative study on extraction procedures for polysaccharides from safflower post-extraction residue: Structural characterization and bioactivity evaluation
Comparative study on extraction procedures for polysaccharides from safflower post-extraction residue: Structural characterization and bioactivity evaluation Open
The purpose of this study was to valorize safflower post-extraction residue by comparing the structure characterization, function characteristics, and bioactivity of four safflower polysaccharides (SPSs: HWES, UAES, HES, AES) extracted via…
View article: Advances in Intestinal-Targeted Release of Phenolic Compounds
Advances in Intestinal-Targeted Release of Phenolic Compounds Open
Phenols are natural compounds with considerable bioactivities. However, the low bioavailability and chemical instability of phenols limit their biological functions. This review summarizes recent progress in phenol delivery systems that ac…
View article: Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods
Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods Open
Plant-sourced Dietary Fibers (PDFs) have garnered significant attention due to their multifaceted health benefits, particularly in glycemic control, lipid metabolism regulation, and gut microbiota modulation. This review systematically inv…
View article: Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement
Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement Open
Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial inte…
View article: Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review
Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review Open
Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structu…
View article: The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review
The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review Open
Postbiotics, as the metabolic products and cellular components of probiotics, possess the characteristics of being non-living yet retaining biological activity. Postbiotics have unique advantages such as high stability, good security, and …
View article: Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar
Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar Open
Cereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, inclu…
View article: A Hydrolyzed Soybean Protein Enhances Oxidative Stress Resistance in C. elegans and Modulates Gut–Immune Axis in BALB/c Mice
A Hydrolyzed Soybean Protein Enhances Oxidative Stress Resistance in C. elegans and Modulates Gut–Immune Axis in BALB/c Mice Open
Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or …
View article: Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic Fermentation In Vitro
Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic Fermentation In Vitro Open
Phenolic compounds in cereals, known for their biological activities, are primarily found in a bound state within the bran. Their changes during digestion are linked to physiological activities. In this study, the dynamic changes and ferme…
View article: The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products Open
Grains are an energy source for human beings, and the two main components—starch and protein—determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics…
View article: Comparative Analysis of Simulated in Vitro Digestion, Fermentation Characteristics, and Antioxidant Capacity of Bitter Melon Polysaccharides Extracted by Hot Water and Alkaline Methods
Comparative Analysis of Simulated in Vitro Digestion, Fermentation Characteristics, and Antioxidant Capacity of Bitter Melon Polysaccharides Extracted by Hot Water and Alkaline Methods Open
View article: Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities
Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities Open
Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of Lactiplantibacil…
View article: The Recognition of Aerobics Movements Using Bone Data Combined with ST-GCN
The Recognition of Aerobics Movements Using Bone Data Combined with ST-GCN Open
To solve the aerobics action recognition and promote the gradual intelligence and standardization of aerobics teaching and evaluation, a network model based on spatial temporal graph convolution and combined with attention mechanism was pr…
View article: Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid‐lowering activity in <i>C. elegans</i>
Fermented red rice improved the antioxidant activity, bioaccessibility of polyphenols, and lipid‐lowering activity in <i>C. elegans</i> Open
Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely applied to promote nutrient release from cereals and improve bioactivity. The study aims to investigate the impact of Lactiplantibacillus plantarum ( …
View article: Long noncoding RNA GPRC5D-AS1 in renal cell carcinoma: a molecular mechanism study
Long noncoding RNA GPRC5D-AS1 in renal cell carcinoma: a molecular mechanism study Open
Silencing the expression of lncRNA GPRC5D-AS1 can enhance the proliferation, invasion, and migration ability of renal cancer cell line 786-0, which can be weakened by the overexpression of lncRNA GPRC5D-AS1.
View article: Multiple databases analyzed the prognosis prediction of renin secretion pathway-related genes in renal clear cell carcinoma and immunotherapy
Multiple databases analyzed the prognosis prediction of renin secretion pathway-related genes in renal clear cell carcinoma and immunotherapy Open
The prognostic model of ccRCC based on six renin secretion pathway-related genes can be used to guide the precise treatment of ccRCC patients.
View article: Assessment of Substrate Properties of Barley Bran Fermented by Lactic Acid Bacteria Using Rgb Reconstruction Hyperspectral Technology
Assessment of Substrate Properties of Barley Bran Fermented by Lactic Acid Bacteria Using Rgb Reconstruction Hyperspectral Technology Open
View article: Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley
Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley Open
Highland barley is a well-known cereal in Qinghai-Tibet Plateau area with high nutritional value, which has been reported to be a health-promoting grain for the obesity and the diabetes. Fermentation by certain microbiota can improve the f…
View article: Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities
Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities Open
View article: Metabolomics Reveal the Regulatory Effect of Polysaccharides from Fermented Barley Bran Extract on Lipid Accumulation in HepG2 Cells
Metabolomics Reveal the Regulatory Effect of Polysaccharides from Fermented Barley Bran Extract on Lipid Accumulation in HepG2 Cells Open
Barley bran has potential bioactivities due to its high content of polyphenols and dietary fiber, etc. Fermentation has been considered as an effective way to promote the functional activity of food raw materials. In this study, polysaccha…
View article: Lateralization of cerebral blood flow in the auditory cortex of patients with idiopathic tinnitus and healthy controls: An arterial spin labeling study
Lateralization of cerebral blood flow in the auditory cortex of patients with idiopathic tinnitus and healthy controls: An arterial spin labeling study Open
Objectives To assess the lateralization of cerebral blood flow (CBF) in the auditory cortex of idiopathic tinnitus patients and healthy controls (HCs) using 3D pseudocontinuous arterial spin labeling (pcASL). Methods Thirty-six patients wi…
View article: Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum
Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum Open
View article: Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits
Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits Open
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the…
View article: Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage
Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage Open
Physicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir‐frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evalu…
View article: Saponins from bitter melon reduce lipid accumulation via induction of autophagy in C. elegans and HepG2 cell line
Saponins from bitter melon reduce lipid accumulation via induction of autophagy in C. elegans and HepG2 cell line Open
View article: Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components Open
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It co…
View article: Study on wearable device users’ willingness to continue using—ECM-IS based on the expansion model
Study on wearable device users’ willingness to continue using—ECM-IS based on the expansion model Open
Based on the Expectation Confirmation Model of Information System(ECM-IS), three personal characteristic factors of self-efficacy, privacy concerns, and innovation as well as two external environmental factors of subjective reference and s…
View article: CFD-PBM investigation of the hydrodynamics in a slurry bubble column reactor with a circular gas distributor and heat exchanger tube
CFD-PBM investigation of the hydrodynamics in a slurry bubble column reactor with a circular gas distributor and heat exchanger tube Open
In this work, the effects of a circular gas distributor with the opening downward and a circular heat exchanger tube on the hydrodynamics of a pilot-scale slurry bubble column reactor were investigated by employing the CFD-PBM modeling. Th…
View article: The Effects of Carbendazim on Acute Toxicity, Development, and Reproduction in <i>Caenorhabditis elegans</i>
The Effects of Carbendazim on Acute Toxicity, Development, and Reproduction in <i>Caenorhabditis elegans</i> Open
Carbendazim, as a fungicide, was commonly used to control fungal diseases in agriculture, forestry, and veterinary medicines. In this study, the acute and reproductive toxicity of carbendazim was assessed using Caenorhabditis elegans ( C. …
View article: Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality
Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality Open
There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying …