Junping Liu
Nanchang University
21 Papers
14 Citations
Junping Liu is an academic researcher from Nanchang University. The author has contributed to research in topics: Chemistry & Polyphenol oxidase. The author has an hindex of 6, co-authored 12 publications.
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Papers
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao,Li Ma,Ce Cheng,Junping Liu,Ruihong Liang,Liqiang Zou,Wei Liu,Wei Liu,David Julian McClements +8 more
TL;DR: In this article, the formulation and preparation of high internal phase emulsions (HIPEs) are described, and the impact of the composition and structure of HIPEs on their functional attributes are discussed, such as their rheological properties and gastrointestinal fate.
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Different modes of inhibition for organic acids on polyphenoloxidase.
TL;DR: The kinetic results showed that cinnamic acid reversibly inhibited PPO in a mixed-type manner, while the decrease of pH was the main cause for citric acid and malic acid.
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The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase.
TL;DR: It showed that with the increasing concentration of citric acid, the activity of PPO decreased gradually to an inactivity condition and changes of activity and thermodynamics might correlate to the unfolding of conformation, which indicated that the thermosensitivity, stability and number of non-covalent bonds of P PO decreased.
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Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors.
TL;DR: In this paper, the anti-browning potential of Rosa roxburghii in apple juice was explored by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking.
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Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.
Yi Gao,Xiaolin Wu,David Julian McClements,Ce Cheng,Youfa Xie,Ruihong Liang,Junping Liu,Liqiang Zou,Wei Ping Liu +8 more
TL;DR: Water-in-oil high internal phase emulsions (W/O HIPEs) were used to encapsulate bitter peptides in this paper , which can be used to mask the bitterness and improve the gastrointestinal stability of peptides.
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