Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes
Han, Lu, Peng, Xiao, Cheng, Yang, Zhu, Yan, Huang, Yuyang, Zhang, Shuang, Qi, Baokun
Published in Food science & technology (01.01.2023)
Published in Food science & technology (01.01.2023)
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Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects
Geng, Mengjie, Feng, Xumei, Wu, Xixi, Tan, Xiangyun, Liu, Zengnan, Li, Lijia, Huang, Yuyang, Teng, Fei, Li, Yang
Published in Food chemistry (30.08.2023)
Published in Food chemistry (30.08.2023)
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Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin
Sun, Yufan, Zhong, Mingming, Wu, Lichun, Huang, Yuyang, Li, Yang, Qi, Baokun
Published in Food chemistry (15.03.2022)
Published in Food chemistry (15.03.2022)
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Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion
Geng, Mengjie, Feng, Xumei, Wu, Xixi, Tan, Xiangyun, Shang, Baiyu, Huang, Yuyang, Teng, Fei, Li, Yang
Published in Food chemistry (15.08.2023)
Published in Food chemistry (15.08.2023)
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Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review
Mahmood, Naveed, Muhoza, Bertrand, Huang, Yuyang, Munir, Zeeshan, Zhang, Yue, Zhang, Shuang, Li, Yang
Published in Critical reviews in food science and nutrition (01.09.2024)
Published in Critical reviews in food science and nutrition (01.09.2024)
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Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
Yan, Shizhang, Regenstein, Joe M., Zhang, Shuang, Huang, Yuyang, Qi, Baokun, Li, Yang
Published in Food hydrocolloids (01.07.2023)
Published in Food hydrocolloids (01.07.2023)
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The behavior of 3d electrons and defects in TiAl-based alloys containing V and Cu studied by positron annihilation
Deng, Wen, Chen, ZhenYing, Jiang, HaiFeng, Sun, ShunPing, Zhu, YingYing, Huang, YuYang
Published in Science China. Physics, mechanics & astronomy (01.09.2008)
Published in Science China. Physics, mechanics & astronomy (01.09.2008)
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Highly sensitive detection of DNA methyltransferase activity and its inhibitor screening by coupling fluorescence correlation spectroscopy with polystyrene polymer dots
Huang, Yuyang, Deng, Liyun, Su, Di, Huang, Xiangyi, Ren, Jicun
Published in Analyst (London) (07.06.2021)
Published in Analyst (London) (07.06.2021)
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Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Xu, Zheng, Zhang, Xiaoying, Wu, Xixi, Ma, Danhua, Huang, Yuyang, Zhao, Qingkui, Zhang, Shuang, Li, Yang
Published in International journal of biological macromolecules (01.03.2024)
Published in International journal of biological macromolecules (01.03.2024)
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Dynamic monitoring of the protein-lipid co-oxidation of algae oil-enriched emulsions coated with soybean protein-rutin covalent conjugates
Jia, Yijia, Sun, Shiyan, Zhang, Dongmeng, Yan, Xinyue, Man, Hui, Huang, Yuyang, Qi, Baokun, Li, Yang
Published in Food research international (01.12.2022)
Published in Food research international (01.12.2022)
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Low-moisture extruded mung bean protein isolate and wheat gluten: Structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Guo, Ruqi, Sun, Bingyu, Zhu, Ying, Gao, Yang, Liu, Linlin, Huang, Yuyang, Zhu, Xiuqing
Published in Food science & technology (15.10.2024)
Published in Food science & technology (15.10.2024)
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Journal Article
Effects of electron beam irradiation pretreatment on the structural and functional properties of okara protein
Zhang, Meng, Feng, Xumei, Liang, Yaru, He, Mingyu, Geng, Mengjie, Huang, Yuyang, Teng, Fei, Li, Yang
Published in Innovative food science & emerging technologies (01.07.2022)
Published in Innovative food science & emerging technologies (01.07.2022)
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Effect of different frozen storage conditions on Yuba quality
Qiu, Lidan, Zhu, Ying, Zhu, Xiuqing, Liu, Linlin, Lv, Mingshou, Huang, Yuyang, Sun, Bingyu, Qu, Min
Published in Food science & technology (01.08.2024)
Published in Food science & technology (01.08.2024)
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pH and ultrasound driven structure-function relationships of soy protein hydrolysate
Yang, Jinjie, Zhu, Bin, Dou, Jingjing, Ning, Yijie, Wang, Huan, Huang, Yuyang, Li, Yang, Qi, Baokun, Jiang, Lianzhou
Published in Innovative food science & emerging technologies (01.05.2023)
Published in Innovative food science & emerging technologies (01.05.2023)
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Crosslinking of gelatin Schiff base hydrogels with different structural dialdehyde polysaccharides as novel crosslinkers: Characterization and performance comparison
Wang, Qi, Yan, Shizhang, Zhu, Yan, Ning, Yijie, Chen, Tianyao, Yang, Yisu, Qi, Baokun, Huang, Yuyang, Li, Yang
Published in Food chemistry (30.10.2024)
Published in Food chemistry (30.10.2024)
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