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Yangyang Jia
Researcher at Huazhong Agricultural University
Publications - 14
Citations - 235
Yangyang Jia is an academic researcher from Huazhong Agricultural University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 4, co-authored 5 publications receiving 101 citations. Previous affiliations of Yangyang Jia include Chinese Ministry of Education.
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Journal ArticleDOI
Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques
Yangyang Jia,Yangyang Jia,Ibrahim Khalifa,Ibrahim Khalifa,Ibrahim Khalifa,Lanlan Hu,Lanlan Hu,Wei Zhu,Wei Zhu,Jin Li,Jin Li,Kaikai Li,Kaikai Li,Chun-mei Li,Chun-mei Li +14 more
TL;DR: In this article, the effect of three different drying methods (hot-air, combined hot-air-microwave, and vacuum-freeze) on the sensorial, textural, nutritional, and other quality characteristics of persimmon chips was compared.
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Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro
TL;DR: The strong inhibition of PT on PL in the gastrointestinal tract might be one mechanism for its lipid-lowering effect.
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Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins.
TL;DR: GO-trapping and β-Lg-MAs covalent/noncovalent binding are disclosed as the key mechanisms of the anti-AGEs activity of MAs on β-lactoglobulins, which could be valorised as effectual AGEs inhibitors in proteins-rich matrices.
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Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins
TL;DR: It was found that MMPs significantly relegated the browning development, AGEs, and/or CML levels of HPSB after 45 d of storage at 45’°C, and could be valorized as promising antiglycative ingredients to mitigate AGEing and other subsequent unwanted changes in protein-rich food matrices.
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Emulsification mechanism of persimmon pectin with promising emulsification capability and stability
TL;DR: In this paper , the influence of processing factors and surrounding environment stress on persimmon pectin (PP) prepared emulsion was compared with commercial sugar beet and citrus pectins.