代表性文章
(1)Hualei Chen, Xiaoming Guo a*, Shujuan Yu, Hecheng Meng, Chunqing Ai, Shuang Song, Beiwei Zhu a, c **, Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties, Food Chemistry, 2024, 434: 137353.
(2)Hualei Chen, Shujuan Yu, He Li, Zhiming Wang, Pingyao Cai, Zhanwei Yang, Hecheng Meng*, Xiaoming Guo**, Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion, Food Hydrocolloids, 2023, 144: 108937.
(3)Hualei Chen, Xiaoming Guo*, Jinjin L, Zhengqi Liu, Yuanyuan Hu, Xiaoya Tao, Shuang Song, Beiwei Zhuac**, Pickering emulsions synergistically stabilized by sugar beet pectin and montmorillonite exhibit enhanced storage stability and viscoelasticity, International Journal of Biological Macromolecules, 2023, 242, 124788.
(4)Hualei Chen, Zhiming Wang, Xiaoming Guo*, Shujuan Yu, Tao Zhang, Xiangyi Tang, Zhanwei Yang, and Hecheng Meng*, Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions, Journal of Agricultural and Food Chemistry, 2022, 70(26), 8052-8063.
(5)Xiaoming Guo, Z. Wang, F. Pi, R. Pan, Z. Zhao, S. Yu*, Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp, Food Hydrocolloids, 2018, 77, 277-285.
(6Xiaoming Guo, T. Zhang, H. Meng, S. Yu*. Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains, Food Hydrocolloids, 2017, 65: 187–197.
(7)Xiaoming Guo, H. Meng, Q. Tang, R. Pan, S. Zhu, S. Yu*. Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins, Food Hydrocolloids, 2016, 52: 431-437.
(8)Xiaoming Guo, H. Meng, S. Zhu, Q. Tang, R. Pan, S. Yu*. Stepwise ethanolic precipitation of sugar beet pectins from the acidic extract, Carbohydrate Polymers, 2016, 136: 316-321.
(9)Xiaoming Guo, H. Meng, S. Zhu, T. Zhang, S. Yu*. Purifying sugar beet pectins from non-pectic components by means of metal precipitation, Food Hydrocolloids, 2015, 51: 69-75.
(10)Xiaoming Guo, H. Meng, S. Zhu, Q. Tang, R. Pan. S. Yu*. Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins, Food Chemistry, 2015, 182: 64-71.
(11)Xiaoming Guo, S. Zhu, Q. Tang, S. Yu*. Characterisation of the turbid particles in the extraction of sugar beet pectins, Food Chemistry, 2014, 162: 99-103.
(12)T. Zhang, S. Yu, X. Tang, C. Ai, H. Chen, J. Lin, H. Meng*, Xiaoming Guo**, Ethanol-soluble polysaccharide from sugar beet pulp for stabilizing zein nanoparticles and improving encapsulation of curcumin, Food Hydrocolloids, 2022, 124:107208.
(13)C. Ai, H. Meng*, J. Lin, X. Tang, Xiaoming Guo**, Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation, Food Hydrocolloids, 2022, 124: 107361.
(14)Z. Wang, H. Meng*, T. Zhang, Xiaoming Guo**, Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating, Food Hydrocolloids, 2021, 110: 106212.
(15)J. Lin, Z. Wang, H. Meng*, Xiaoming Guo**, Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties, Carbohydrate Polymers, 2021, 261, 117880.
(16)J. Lin, H. Meng*, S. Yu, Z. Wang, C. Ai, T. Zhang, Xiaoming Guo**, Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer. Food Hydrocolloids, 2021:112, 106306.
(17)J. Lin, S. Yu*, C. Ai, T. Zhang, Xiaoming Guo**, Emulsion stability of sugar beet pectin increased by genipin crosslinking, Food Hydrocolloids, 2020, 101: 105459, IF = 11.504.
(18)J. Lin, Xiaoming Guo*, C. Ai, T. Zhang, Shujuan Yu**, Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties, Food Hydrocolloids, 2020, 105: 105802.
(19)C. Ai, H. Meng*, J. Lin, T. Zhang, Xiaoming Guo**, Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties, Food Hydrocolloids, 2020, 109: 106049.
(20)Z. Liu, F. Pi, X. Guo, Xiaoming Guo*, S. Yu**. Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction, Food Hydrocolloids, 2019, 88: 31-42, IF = 11.504.
(21)C. Ai, Xiaoming Guo*, J. Lin, T. Zhang, H. Meng**. Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp, Food Hydrocolloids, 2019, 94: 199-209, IF = 11.504.
(22)F. Pi, Z. Liu, X. Guo, Xiaoming Guo*, H. Meng**. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration, Food Hydrocolloids, 2019, 89: 792-801, IF = 11.504.
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