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The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems

Authors : Feng, Sirui ^{a, b}; Guo, Yunsi ^{a, b}; Liu, Feng ^{a, b}

Source: In Food Hydrocolloids February 2023 135

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Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

Authors : Wang, Hui ^a; Wang, Jun ^b; Mujumdar, A.S. ^c

Source: In Food Hydrocolloids September 2021 118

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Academic Journal

Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch

Authors : Zhang, Yue ^a; Zhao, Xiaotong ^a; Bao, Xianyang ^{a, c, ∗}

Source: In Food Hydrocolloids August 2021 117

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Academic Journal

Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery

Authors : Wang, Lei; Zhang, Yue ^∗

Source: In Food Hydrocolloids May 2019 90:403-412

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Academic Journal

Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Authors : Han, Aiyun ^{a, d}; Romero, Hollman Motta ^a; Nishijima, Noriaki ^{b, c}

Source: In Food Hydrocolloids February 2019 87:287-296

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Academic Journal

Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil

Authors : Ma, Qiumin; Zhang, Yue; Critzer, Faith

Source: In Food Hydrocolloids January 2016 52:533-542

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Academic Journal

Utilization of bacterial cellulose in food

Authors : Shi, Zhijun ^{a, b}; Zhang, Yue ^{a, b}; Phillips, Glyn O. ^{c, d}

Source: In Food Hydrocolloids March 2014 35:539-545

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Academic Journal

Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions

Authors : Zhang, Yue; Zhong, Qixin ^∗

Source: In Food Hydrocolloids August 2013 33(1):1-9

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The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems

Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch

Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery

Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil

Utilization of bacterial cellulose in food

Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions

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