Kuang He
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Explore the profile of Kuang He including associated specialties, affiliations and a list of published articles.
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70
Citations
462
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Recent Articles
1.
Zhong J, McClements D, He K, Zhang Z, Zhang R, Qiu C, et al.
Crit Rev Food Sci Nutr
. 2025 Jan;
1-14.
PMID: 39812520
Traditionally, food packaging was used to extend the shelf life of food or to monitor its condition. Inspired by many biological structures found in nature, bio-inspired functional materials for bio-based...
2.
Cai S, Qin H, Wang H, Deng C, Yang S, Xu Y, et al.
Sci Adv
. 2025 Jan;
11(1):eadp3333.
PMID: 39742492
The evolution of the lunar magnetic field can reveal the Moon's interior structure, thermal history, and surface environment. The mid-to-late-stage evolution of the lunar magnetic field is poorly constrained, and...
3.
Ye W, Huang L, Yang X, Wan S, Gan W, Yang Y, et al.
Proc Natl Acad Sci U S A
. 2024 Oct;
121(42):e2406936121.
PMID: 39388269
Kirsten rat sarcoma virus (KRAS) mutation is associated with malignant tumor transformation and drug resistance. However, the development of clinically effective targeted therapies for KRAS-mutant cancer has proven to be...
4.
Chen Y, McClements D, He K, Zhang Z, Zhang R, Zhao J, et al.
Food Chem
. 2024 Sep;
463(Pt 1):141117.
PMID: 39255700
The structure, properties, as well as the oil absorption characteristics of wheat flour (WF) treated with varying concentrations of transglutaminase (TG) (0 U/g ∼ 50 U/g) were characterized. The content...
5.
Wang Y, McClements D, Zhang Z, Zhang R, He K, Lin Z, et al.
Food Chem
. 2024 Jul;
459:140383.
PMID: 39003857
The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double...
6.
He K, Cheng H, McClements D, Xu Z, Meng M, Zou Y, et al.
Food Chem
. 2024 Jul;
458:140180.
PMID: 38964111
Many probiotics produce functional lipids with health-promoting properties, such as short-chain fatty acids, linoleic acid and omega-3 fatty acids. They have been shown to maintain gut health, strengthen the intestinal...
7.
Huang G, McClements D, He K, Zhang Z, Lin Z, Xu Z, et al.
Food Res Int
. 2024 May;
187:114459.
PMID: 38763692
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the...
8.
Xu W, He K, Lin Z, McClements D, Jin Z, Chen L
Crit Rev Food Sci Nutr
. 2024 May;
:1-15.
PMID: 38720615
In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond...
9.
Huang G, McClements D, He K, Lin Z, Zhang Z, Zhang R, et al.
Crit Rev Food Sci Nutr
. 2024 May;
:1-16.
PMID: 38711404
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried...
10.
Xu H, Huang Y, He K, Lin Z, McClements D, Hu Y, et al.
Food Chem
. 2024 Apr;
450:139314.
PMID: 38636383
Food waste occurs frequently worldwide, though hunger and malnutrition issues have received global attention. Short-term spoilage of perishable foods causes a significant proportion of food waste. Developing simple, green, and...