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	Structural characteristics of oligosaccharides obtained from Undaria pinnatifida polysaccharides and their alleviation of colitis by modulating macrophage polarization and gut microbiota 期刊论文 Journal of Functional Foods,2025, volume: 128 作者: Yu, Biao; Xu, Baojun; Tan, Karsoon; Zhong, Saiyi; Cheong, Kit Leong 收藏 \| 浏览/下载：79/0 \| 提交时间：2025/05/06 Macrophage polarization, gut microbiota, short-chain fatty acids Ulcerative colitis Undaria pinnatifida
	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY,2024, 卷号: 210 作者: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue 收藏 \| 浏览/下载：16/0 \| 提交时间：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Preparation of κ-carrageenan oligosaccharides by photocatalytic degradation: Structural characterization and antioxidant activity 期刊论文 Food Chemistry: X,2024, 卷号: 22 作者: Li, Ziyu; Cheong, Kit Leong; Song, Bingbing; Yin, Huan; Li, Qian 收藏 \| 浏览/下载：14/0 \| 提交时间：2024/09/04 Antioxidant activities Oligosaccharide Photodegradation Structural characterization κ-Carrageenan
	Post-COVID-19 syndrome management: Utilizing the potential of dietary polysaccharides 评论文章 2023 作者: Cheong, Kit Leong; Yu, Biao; Teng, Bo; Veeraperumal, Suresh; Xu, Baojun 收藏 \| 浏览/下载：21/0 \| 提交时间：2023/11/21 Antiviral Gut microbiota Immunomodulation Oxidative stress Polysaccharides Post-COVID-19