Miao Hu

发表

Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions

Y. Liao, Shuang Zhang, Guannan Liu, 2021, LWT.

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats.

Shuang Zhang, Miao Hu, Baokun Qi, 2020, Journal of food science.

Co-encapsulation of (-)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors.

Guannan Liu, Miao Hu, Baokun Qi, 2021, Food chemistry.

Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties.

Yang Li, Guannan Liu, Miao Hu, 2022, Food chemistry.

Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

Li Yang, Shuang Zhang, Miao Hu, 2020 .

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du, 2021, Food Hydrocolloids.

Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion.

Shuang Zhang, Lianzhou Jiang, Guannan Liu, 2022, Food chemistry.

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Guannan Liu, Miao Hu, Baokun Qi, 2022 .

Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions.

Guannan Liu, Miao Hu, Baokun Qi, 2020, International journal of biological macromolecules.

Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes.

Shuang Zhang, Lianzhou Jiang, Miao Hu, 2020, Journal of the science of food and agriculture.

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Shuang Zhang, Miao Hu, Baokun Qi, 2020 .

Oppositely Charged Pickering Emulsion Co-Stabilized by Chitin Nanoparticles and Fucoidan: Influence of Environmental Stresses on Stability and Antioxidant Activity

Yang Li, Guannan Liu, Miao Hu, 2022, Foods.

Investigation of structure–stability correlations of reconstructed oil bodies

Yang Li, Shuang Zhang, Miao Hu, 2022, LWT.

Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Shuang Zhang, Guannan Liu, Miao Hu, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Shuang Zhang, Miao Hu, Baokun Qi, 2018, Molecules.

Germination improves the functional properties of soybean and enhances soymilk quality

Shuang Zhang, Guannan Liu, Miao Hu, 2021, International Journal of Food Science & Technology.

Sodium alginate/soybean protein–epigallocatechin-3-gallate conjugate hydrogel beads: Structural evaluation and functional properties

Guannan Liu, Miao Hu, Baokun Qi, 2021, Food & Function.