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Xiaobo Hu

Structural characterization and anti-inflammatory activity of a polysaccharide from the lignified okra
2021 · Yong Liu, Yunfang Ye, et al. · Carbohydrate Polymers · 156
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber
2020 · Yuting Zheng, Shuai Liu, et al. · LWT · 107
Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity
2020 · Ruihong Dong, Qiang Yu, et al. · Food Chemistry · 102
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues
2020 · Jiajun Chen, Hairong Huang, et al. · LWT · 102
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
2021 · Hairong Huang, Jiajun Chen, et al. · LWT · 96
Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue
2022 · Chaoran Yang, Jingyu Si, et al. · Food Research International · 91
Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation
2022 · Jiayan Xie, Nan Sun, et al. · Food Chemistry · 86
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
2022 · Jingyu Si, Chaoran Yang, et al. · Food Chemistry · 78
The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking
2023 · Nan Sun, Jiayan Xie, et al. · Food Chemistry · 74
Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking
2022 · Binghong Gao, Xiaobo Hu, et al. · Food Chemistry · 70
Structural characterization and in vitro fermentation properties of polysaccharides from Polygonatum cyrtonema
2023 · Yanan Cheng, Shenglan Tian, et al. · International Journal of Biological Macromolecules · 68
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
2022 · Ruiling Li, Hui Xue, et al. · Food Hydrocolloids · 62
Structural characterization and anti-inflammatory activity of a pectin polysaccharide HBHP-3 from Houttuynia cordata
2022 · Mingyue Zou, Xiaobo Hu, et al. · International Journal of Biological Macromolecules · 59
Metabonomics combined with 16S rRNA sequencing to elucidate the hypoglycemic effect of dietary fiber from tea residues
2022 · Hairong Huang, Jiajun Chen, et al. · Food Research International · 59
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
2023 · Wenjie Ma, Yuting Liang, et al. · Food Chemistry · 49
Elucidation of the interaction effect between dietary fiber and bound polyphenol components on the anti-hyperglycemic activity of tea residue dietary fiber
2022 · Hairong Huang, Jiajun Chen, et al. · Food & Function · 49
Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities
2022 · Jingyu Si, Chaoran Yang, et al. · International Journal of Biological Macromolecules · 48
Purification, composition and activity of bound polyphenols from mung bean coat dietary fiber
2022 · Nan Sun, Jiayan Xie, et al. · Food Research International · 46
Unveiling the immunomodulatory mechanism of polysaccharides from Polygonum cyrtonema based on RNA-seq
2023 · Jialuo Shan, Wenjie Ma, et al. · Food Research International · 45
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
2023 · Xiaoting Qin, Chaoran Yang, et al. · LWT · 44
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria
2022 · Yueqi An, Xiaowen Cai, et al. · Foods · 39
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Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white
2022 · Tianfeng Han, Hui Xue, et al. · LWT · 38
Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger
2022 · Wang Liao, Shuai Liu, et al. · Food & Function · 38
Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications
2020 · Jiapan Gan, Guanyi Peng, et al. · Food & Function · 38
The Role of Acrolein in Neurodegenerative Diseases and Its Protective Strategy
2022 · Xinxin Chang, Yudan Wang, et al. · Foods · 37
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Works count: 84
Citation count: 2,477
H-index: 30
I10-index: 59
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