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Yang Liu

Researcher at Shantou University

Publications -  77
Citations -  1884

Yang Liu is an academic researcher from Shantou University. The author has contributed to research in topics: Protein adsorption & Aqueous solution. The author has an hindex of 20, co-authored 75 publications receiving 1056 citations. Previous affiliations of Yang Liu include Tianjin University.

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In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota.

TL;DR: GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP andGLO are potentially sources of prebiotics in functional foods.
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Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel

TL;DR: In this paper, the pectin from jackfruit peel was extracted using different organic acids and mineral acids, and a response surface methodology was employed to optimize the ultrasonic-microwave-assisted extraction (UMAE) with citric acid.
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Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications.

TL;DR: The structure–function relationship and the mechanisms occurring during the specific biological applications of AOS and COS are discussed herein, and the chromatographic separation, purification, and characterization of A OS andCOS are also part of this review.
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Carboxymethyl β-cyclodextrin grafted carboxymethyl chitosan hydrogel-based microparticles for oral insulin delivery.

TL;DR: In these studies, the insulin-loaded hydrogel microparticles provided a significant and sustained reduction in the blood glucose levels of diabetic mice compared with subcutaneous injection and demonstrate that CMCD-g-CMCs may be a promising protein carrier for use in oral drug delivery.
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Physicochemical characterization and antioxidant activity of sulphated polysaccharides derived from Porphyra haitanensis.

TL;DR: The extracted polysaccharides revealed relatively high 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity, and low hydroxylradical scavenging potential, which is advised for their potential role as antioxidants in the food, pharmaceutical and cosmeceutical industry.