Chang Liu

发表

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions.

M. Heinonen, Chang Liu, Ruisong Pei, 2021, Food chemistry.

Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

M. Heinonen, Chang Liu, Ruisong Pei, 2020 .

Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions.

Chang Liu, Jing Xu, Jishu Li, 2020, Food & function.

Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

M. Heinonen, Chang Liu, S. Damodaran, 2019, LWT.

Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

M. Heinonen, Chang Liu, K. Mikkonen, 2019, Journal of agricultural and food chemistry.

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

V. Piironen, M. Heinonen, Chang Liu, 2018, Food science & nutrition.

Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

Jing Xu, Chang Liu, Hua Jin, 2018, Nanomaterials.

Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: formation, stability and in vitro digestion.

Zhongjiang Wang, J. Xu, Chang Liu, 2019, International journal of biological macromolecules.

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

Chang Liu, Jing Xu, Huanyu Zheng, 2020, Nanomaterials.

Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

Chang Liu, Huanyu Zheng, Jishu Li, 2021, Nanomaterials.

Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions.

Jing Xu, Chang Liu, Hua Jin, 2018, Food research international.

Lipolytic behavior and bioaccessibility of curcumin nanoemulsions stabilized by rice bran protein hydrolysate

Chang Liu, Q. Zhao, Hua Jin, 2023, LWT.

Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate.

Chang Liu, Xin-Xin Yu, Ying-Hua Zhang, 2019, Food & Function.

Predictive modeling of angiotensin I-converting enzyme (ACE) inhibitory peptides using various machine learning approaches.

Daniel P. Russo, Hao Zhu, Chang Liu, 2020, Journal of agricultural and food chemistry.