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Lianzhu Lin

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
2016 · Mingzhu Zhuang, Lianzhu Lin, et al. · Food Chemistry · 193
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
2018 · Jianan Zhang, Mouming Zhao, et al. · Food Chemistry · 189
A comparison study on polysaccharides extracted from Laminaria japonica using different methods: structural characterization and bile acid-binding capacity
2017 · Jie Gao, Lianzhu Lin, et al. · Food & Function · 182
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
2021 · Dan Yuan, Feibai Zhou, et al. · Food Hydrocolloids · 157
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
2017 · Yuanhong Zhang, Feibai Zhou, et al. · Food Hydrocolloids · 149
Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf
2011 · Lianzhu Lin, Haifeng Zhao, et al. · Food Chemistry · 126
In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects
2014 · Mouming Zhao, Dashuai Zhu, et al. · Journal of Agricultural and Food Chemistry · 123
Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins
2015 · Qingyun Yang, Mouming Zhao, et al. · Food Chemistry · 118
Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein
2014 · Nannan Chen, Lianzhu Lin, et al. · Journal of Agricultural and Food Chemistry · 118
Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins
2014 · Yi Dong, Mouming Zhao, et al. · Food Chemistry · 118
Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory
2015 · Huiping Chen, Mouming Zhao, et al. · Food Research International · 114
Comparison Study on Polysaccharide Fractions from Laminaria japonica: Structural Characterization and Bile Acid Binding Capacity
2017 · Jie Gao, Lianzhu Lin, et al. · Journal of Agricultural and Food Chemistry · 103
Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase
2011 · Lianzhu Lin, Yi Dong, et al. · Food Chemistry · 101
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?
2015 · Yunzi Feng, Yu Cai, et al. · Food Chemistry · 96
In Vitro Metabolic Stability of a Casein-Derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis
2019 · Lin Zheng, Qiongyao Xu, et al. · Journal of Agricultural and Food Chemistry · 91
Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin
2016 · Yi Dong, Huihua Huang, et al. · Journal of Functional Foods · 91
Physicochemical properties of polysaccharide fractions from Sargassum fusiforme and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats
2019 · Rui-Bo Jia, Zhao-Rong Li, et al. · International Journal of Biological Macromolecules · 89
Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides
2015 · Lin Zheng, Lianzhu Lin, et al. · Food Research International · 89
Macroporous resin purification of peptides with umami taste from soy sauce
2015 · Mingzhu Zhuang, Mouming Zhao, et al. · Food Chemistry · 89
Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats
2019 · Rui-Bo Jia, Juan Wu, et al. · International Journal of Biological Macromolecules · 84
Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase
2018 · Lianzhu Lin, Qingyun Yang, et al. · Food Chemistry · 84
Sargassum fusiforme polysaccharide partly replaces acarbose against type 2 diabetes in rats
2020 · Zhao-Rong Li, Rui-Bo Jia, et al. · International Journal of Biological Macromolecules · 76
Alcalase-hydrolyzed oyster (Crassostrea rivularis) meat enhances antioxidant and aphrodisiac activities in normal male mice
2019 · Ziran Zhang, Guowan Su, et al. · Food Research International · 74
Comparative study on the structural characterization and α-glucosidase inhibitory activity of polysaccharide fractions extracted from Sargassum fusiforme at different pH conditions
2021 · Qianwen Zheng, Rui-Bo Jia, et al. · International Journal of Biological Macromolecules · 73
Sulfated fucan/fucosylated chondroitin sulfate-dominated polysaccharide fraction from low-edible-value sea cucumber ameliorates type 2 diabetes in rats: New prospects for sea cucumber polysaccharide based-hypoglycemic functional food
2020 · Qiyuan Zhu, Lianzhu Lin, et al. · International Journal of Biological Macromolecules · 73
Works count: 132
Citation count: 5,090
H-index: 43
I10-index: 98
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