Dingkui Qin
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Explore the profile of Dingkui Qin including associated specialties, affiliations and a list of published articles.
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14
Citations
78
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Recent Articles
1.
Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements D, et al.
Int J Biol Macromol
. 2023 Sep;
253(Pt 3):126927.
PMID: 37717873
Understanding the impact of pH and ionic strength on the physicochemical and structural properties of soy proteins at subunit level is essential for design and fabrication of many plant-based foods....
2.
Zhang Z, Qin D, Kobata K, Rao J, Lu J, McClements D
Foods
. 2023 Aug;
12(15).
PMID: 37569197
Concerns exist regarding the negative environmental impact and health risks associated with ocean fishing and aquaculture, such as stock depletion, pollution, biodiversity loss, and toxin presence. To address these concerns,...
3.
Hao X, Han S, Qin D, Zhang Y, Jin P, Du Q
RSC Adv
. 2022 Apr;
11(8):4646-4653.
PMID: 35424385
The aim of this study was to improve the stability of eugenol-casein nanoparticles (EL-CS-NPs) through polyethylene glycol (PEG) modification. The results show that modifying the EL-CS-NPs with PEG after loading...
4.
Zhang Y, Han S, Wang Y, Zhang H, Yu C, Qin D, et al.
Food Funct
. 2022 Jan;
13(3):1291-1298.
PMID: 35028655
(-)-Epigallocatechin gallate (EGCG)-incorporated casein nanoparticles benefit from excellent antioxidant, anti-inflammatory and anti-cancer activities due to their synergistic efficiency, but few studies have evaluated their safety. In this study, the EGCG-casein...
5.
Wang Y, Xue Y, Bi Q, Qin D, Du Q, Jin P
Food Chem
. 2021 May;
360:130036.
PMID: 34004594
This study aimed to investigate the antibacterial efficiency and synergistic mechanisms of novel formulated eugenol-casein-lysozyme nanoparticles (ECL-NPs) against gram-positive bacteria. We obtained optimized ECL-NPs 151.9 nm in size and with...
6.
Wang K, Fan Z, Jin P, Qin D, Du Q
Pak J Pharm Sci
. 2021 Apr;
33(5):2113-2120.
PMID: 33824120
The major polyphenol (-)-epigallocatechin gallate (EGCG) of green tea shows well-known health benefits such as potential anti-cancer, anti-oxidation and ameliorating cardiovascular disease. This work aims to improve the bioactivity of...
7.
Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, et al.
Food Chem
. 2021 Mar;
353:129418.
PMID: 33735772
Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by...
8.
Guo J, Qin D, Li W, Wu F, Li L, Liu X
Int J Food Microbiol
. 2021 Feb;
343:109090.
PMID: 33631606
Plasma-activated water (PAW) has good liquidity and uniformity and may be a promising candidate to inactivate Penicillium italicum and maintain the quality attributes of kumquat. In this study, the effect...
9.
Lu Z, Ye F, Zhou G, Gao R, Qin D, Zhao G
Food Chem
. 2020 Jun;
330:127325.
PMID: 32569939
In order to develop natural, food-grade particles as emulsifiers, wet-milled has been conducted to obtain apple pomace particles in varying sizes. Structural characteristics, physicochemical properties and Pickering emulsifying potential of...
10.
Xv L, Qian X, Wang Y, Yu C, Qin D, Zhang Y, et al.
Nanomaterials (Basel)
. 2020 Mar;
10(3).
PMID: 32131561
This study aims to stabilize loaded celecoxib (CX) by modifying the structure of casein nanoparticles through phosphatidylcholine. The results show that Egg yolk phosphatidylcholine PC (PC) significantly increased the stability...