Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extractXingchi Wang, Jun Liu, Jin Mei-juan et al.|Food Hydrocolloids|2018Cited by 614
Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrixHuimin Yong, Jun Liu, Ruyu Bai et al.|Food Hydrocolloids|2018Cited by 458
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan filmHuimin Yong, Jun Liu, Xin Zhang et al.|Food Hydrocolloids|2019Cited by 388
Recent advances in flavonoid-grafted polysaccharides: Synthesis, structural characterization, bioactivities and potential applicationsJun Liu, Changhai Jin, Xingchi Wang et al.|International Journal of Biological Macromolecules|2018Cited by 140
Preparation, characterization, digestibility and antioxidant activity of quercetin grafted Cynanchum auriculatum starchJun Liu, Changhai Jin, Xingchi Wang et al.|International Journal of Biological Macromolecules|2018Cited by 109