Synopsis of recent research by authors named "Yongxuan Ma"
- Yongxuan Ma's recent research primarily focuses on the bioactivity of polysaccharides from various sources, examining their fermentation characteristics and influence on gut microbiota, as evidenced in studies involving longan polysaccharides and Sargassum fusiforme.
- His investigations into the antioxidant properties of modified nanoparticles and their ability to stabilize Pickering emulsions highlight the potential applications of food biopolymers in enhancing food quality and shelf-life.
- Additionally, Ma explores the health benefits of polysaccharides, including their physiological effects on hyperlipidemia and intestinal health, through the study of bound phenolics from rice bran and specific algal polysaccharides, indicating a promising avenue for functional food development.
