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Yuanfa Liu

Jiangnan University

209

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3097

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Molecular dynamics revealed the effect of epoxy group on triglyceride digestion.

2022 Food Chemistry
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein.

2022 Food Chemistry
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Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion.

2022 Food Chemistry
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Soybean oil bodies: A review on composition, properties, food applications, and future research aspects

2022 Food Hydrocolloids
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High-Quality Development of China's Food Industry

2021 Chinese Journal of Engineering Science
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Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate.

2021 Foods
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Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils

2021 Journal of Food Science
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Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions

2021 Lwt - Food Science and Technology
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Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

2021 Food Hydrocolloids
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Type I caramel products of maltose and sucrose with water and their antioxidant activities

2021 Food Science and Technology International
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