Fang Yuan

发表

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

Like Mao, Yanxiang Gao, Qing Guo, 2020 .

Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin

Like Mao, Yanxiang Gao, Qing Guo, 2020 .

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

Lei Dai, Yang Wei, Like Mao, 2020 .

Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

Lei Dai, Yang Wei, A. Mackie, 2022 .

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Duoxia Xu, Like Mao, Yanxiang Gao, 2010 .

Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability.

Yang Wei, M. Rappolt, Like Mao, 2019, Food chemistry.

The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics.

P. Ma, Like Mao, Yanxiang Gao, 2018, Food research international.

Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion

Lei Dai, Yang Wei, Like Mao, 2019, Food Hydrocolloids.

REMOVAL OF LIPID AND CHOLESTEROL FROM GOAT PLACENTA BY SUPERCRITICAL CARBON DIOXIDE EXTRACTION

Yuanyuan Zheng, Yanxiang Gao, Fang Yuan, 2011 .

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

Like Mao, Yanxiang Gao, Qing Guo, 2020 .

The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan

M. Rappolt, Xin Li, Like Mao, 2020, Food Hydrocolloids.

Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Like Mao, Yanxiang Gao, Qing Guo, 2021, Food Hydrocolloids.

Impact on Morphological Characterization and Emulsion Stability of Lactoferrin–Beet Pectin Electrostatic Complexes

Zhijie Guo, Yanxiang Gao, Jiaqi Su, 2016 .

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.

D. Mcclements, E. Decker, Duoxia Xu, 2013, Food chemistry.

Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.

Yanxiang Gao, Fang Yuan, Ning Wang, 2015, Journal of Food Science and Technology.

Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.

Lei Wang, Fang Yuan, Yanxiang Gao, 2015, Food chemistry.

Effects of Dynamic High-Pressure Microfluidization Treatment and the Presence of Quercetagetin on the Physical, Structural, Thermal, and Morphological Characteristics of Zein Nanoparticles

Wei Yang, Yanxiang Gao, Fang Yuan, 2016, Food and Bioprocess Technology.

Physical, structural, thermal and morphological characteristics of zeinquercetagetin composite colloidal nanoparticles

Wei Yang, Yanxiang Gao, Fang Yuan, 2015 .

Native and thermally modified protein-polyphenol coassemblies: lactoferrin-based nanoparticles and submicrometer particles as protective vehicles for (-)-epigallocatechin-3-gallate.

Chenqi Xu, Wei Yang, Yanxiang Gao, 2014, Journal of agricultural and food chemistry.

Physicochemical characterization of five types of citrus dietary fibers

Fang Yuan, Lei Wang, Honggao Xu, 2015 .

Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes

Like Mao, Yanxiang Gao, Qing Guo, 2019, LWT.

Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides, and collagen peptide.

Chenqi Xu, Wei Yang, Yanxiang Gao, 2015, Journal of agricultural and food chemistry.

Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization

Wei Yang, Yanxiang Gao, Fang Yuan, 2015 .

Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate

Yanxiang Gao, Fang Yuan, Di Wang, 2015 .

Emulsion gels with different proteins at the interface: Structures and delivery functionality

Like Mao, Yanxiang Gao, Fang Yuan, 2021, Food Hydrocolloids.

Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residue.

Yanxiang Gao, Fang Yuan, Y. Gong, 2012, Fitoterapia.

Molecular interaction between (-)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry.

Chenqi Xu, Wei Yang, Yanxiang Gao, 2014, Food research international.

Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization

P. Ma, Fang Yuan, S. Tsai, 2021, Foods.

Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

Like Mao, Yanxiang Gao, Fang Yuan, 2020 .

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

Wei Yang, Yanxiang Gao, Fang Yuan, 2015 .

Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives

Hongqiang Chen, Like Mao, Yanxiang Gao, 2021 .

Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulata Blanco) juice using macroporous resins

Yanxiang Gao, Fang Yuan, Xin Zhao, 2015 .

Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation

Like Mao, Yanxiang Gao, Fang Yuan, 2020 .

Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Yanxiang Gao, Fang Yuan, Y. Gong, 2015, Journal of Food Science and Technology.

Cyclodextrin-based metal-organic framework nanoparticles as superior carriers for curcumin: Study of encapsulation mechanism, solubility, release kinetics, and antioxidative stability.

Lei Cheng, Duoxia Xu, Like Mao, 2022, Food chemistry.

Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene.

Yang Wei, A. Mackie, Liang Zhang, 2021, Journal of agricultural and food chemistry.

Development of curcumin loaded core-shell zein microparticles stabilized by cellulose nanocrystals and whey protein microgels through interparticle interactions.

Yang Wei, Liang Zhang, Wenyan Liao, 2021, Food & function.

Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d-limonene emulsion

Like Mao, Yanxiang Gao, Qing Guo, 2018, Food Hydrocolloids.

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes.

P. Van der Meeren, Like Mao, Yanxiang Gao, 2020, Food chemistry.

Lycopene-loaded bilayer emulsions stabilized by whey protein isolate and chitosan

Yanxiang Gao, Fang Yuan, R. Liang, 2021 .

Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization.

Lei Dai, Yang Wei, Like Mao, 2018, Journal of agricultural and food chemistry.

Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate

Lei Dai, Like Mao, Yanxiang Gao, 2017, Food Hydrocolloids.

Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions.

Like Mao, Yanxiang Gao, Fang Yuan, 2017, Food & function.

Modulation of physicochemical properties of emulsified lipids by chitosan addition

D. Mcclements, E. Decker, Yanxiang Gao, 2013 .

Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS·+ assay of phenolic compounds from marigold (Tagetes erecta L.) flower residues

Yanxiang Gao, Fang Yuan, Weiyou Wang, 2014, Journal of Food Science and Technology.

On-line HPLC-ABTS•+ evaluation and HPLC-MSn identification of bioactive compounds in hot pepper peel residues

Yanxiang Gao, Fang Yuan, Y. Gong, 2014, European Food Research and Technology.

Impact of biopolymer-surfactant interactions on the particle aggregation inhibition of β-carotene in high loaded microcapsules: Spontaneous dispersibility and in vitro digestion

Yuan Wang, Liang Zhang, Wenyan Liao, 2022, Food Hydrocolloids.

Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin–soybean soluble polysaccharides and lactoferrin–beet pectin

Yanxiang Gao, Fang Yuan, Jingjing Zhao, 2014 .

Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.

D. Mcclements, E. Decker, Duoxia Xu, 2014, Food chemistry.

Structure and antimicrobial mechanism of ɛ-polylysine-chitosan conjugates through Maillard reaction.

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2014, International journal of biological macromolecules.

Impact of different crosslinking agents on functional properties of curcumin-loaded gliadin-chitosan composite nanoparticles

Hongqiang Chen, Lei Dai, Yang Wei, 2021 .

Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility.

Liang Zhang, Wenyan Liao, Like Mao, 2022, Food chemistry.

Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles.

Lei Dai, Like Mao, Yanxiang Gao, 2019, International journal of biological macromolecules.

Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2014 .

Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios

P. Ma, Fang Yuan, Xiaoye He, 2018, Journal of Food Science and Technology.

Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution

Lei Dai, Yanxiang Gao, Fang Yuan, 2016 .

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

Yanxiang Gao, Fang Yuan, Zhanqun Hou, 2013 .

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging.

Duoxia Xu, Like Mao, Yanxiang Gao, 2021, Food chemistry.

On-line HPLC-ABTS screening and HPLC-DAD-MS/MS identification of free radical scavengers in Gardenia (Gardenia jasminoides Ellis) fruit extracts

Yanxiang Gao, Fang Yuan, Y. Gong, 2010 .

Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review

Duoxia Xu, Like Mao, Yanxiang Gao, 2021, Food science & nutrition.

Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay

Yanxiang Gao, Fang Yuan, Zhanqun Hou, 2011 .

Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion.

Yanxiang Gao, Fang Yuan, Yuwei Liu, 2014, Food & function.

Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.

Yanxiang Gao, Fang Yuan, Zihao Wei, 2015, Food chemistry.

The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism

Yuan Wang, Liang Zhang, Wenyan Liao, 2023, Food Hydrocolloids.

Novel γ-cyclodextrin-metal-organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties.

P. Ma, Like Mao, Yanxiang Gao, 2021, Food chemistry.

Formation mechanism of binary complex based on β-lactoglobulin and propylene glycol alginate with different molecular weights: Structural characterization and delivery of curcumin

Liang Zhang, Jiaqi Su, Fang Yuan, 2022, Frontiers in nutrition.

Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin.

Like Mao, Yanxiang Gao, Qing Guo, 2020, Food chemistry.

Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles

Lei Dai, Yang Wei, Liang Zhang, 2019, Food Hydrocolloids.

Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions.

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2015, Food research international.

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2012 .

Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2010, Journal of agricultural and food chemistry.

In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace

Yanxiang Gao, Fang Yuan, Honggao Xu, 2015 .

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

Fang Yuan, Yanxiang Gao, Fang Yuan, 2015 .

Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε-polylysine and chitosan.

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2014, Journal of the science of food and agriculture.

Structural design of zein-cellulose nanocrystals core-shell microparticles for delivery of curcumin.

Yang Wei, A. Mackie, Like Mao, 2021, Food chemistry.

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

Like Mao, Yanxiang Gao, Qing Guo, 2020 .

High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release.

P. Van der Meeren, Like Mao, Yanxiang Gao, 2020, Food & function.

Enhanced Physicochemical Stability of β-Carotene Emulsion Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate.

Yang Wei, Liang Zhang, Like Mao, 2020, Journal of agricultural and food chemistry.

Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise

Hao Li, P. Van der Meeren, F. Ren, 2022, Food Hydrocolloids.

Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2014 .

Preparation and functional evaluation of chitosan‐EGCG conjugates

Yanxiang Gao, Fang Yuan, Xiaoya Wang, 2014 .

Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis.

P. Ma, Lei Dai, Yang Wei, 2019, Journal of colloid and interface science.

Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate. 2. Influence of Environmental Stresses on Stability and Rheological Properties.

Lei Dai, Yang Wei, Like Mao, 2019, Journal of agricultural and food chemistry.

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2012 .

Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers

Like Mao, Yanxiang Gao, Shufang Yang, 2021 .

The construction of resveratrol-loaded protein-polysaccharide-tea saponin complex nanoparticles for controlling physicochemical stability and in vitro digestion.

Lei Dai, Yang Wei, Liang Zhang, 2020, Food & function.

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.

Lei Dai, Yanxiang Gao, Fang Yuan, 2020, Food research international.

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin.

P. Van der Meeren, Like Mao, Yanxiang Gao, 2021, Carbohydrate polymers.

Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin.

Lei Dai, Yang Wei, Like Mao, 2018, Carbohydrate polymers.

Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization

Duoxia Xu, Like Mao, Yanxiang Gao, 2009 .

A comparison of physicochemical and functional properties of icaritin-loaded liposomes based on different surfactants

K. Meng, Yanxiang Gao, Fang Yuan, 2017 .

Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants

Like Mao, Yanxiang Gao, Qing Guo, 2022, LWT.

Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion.

Like Mao, Yanxiang Gao, Fang Yuan, 2019, Food chemistry.

A novel copigment of quercetagetin for stabilization of grape skin anthocyanins.

Yanxiang Gao, Fang Yuan, Xuan Liu, 2015, Food chemistry.

Fabrication, Physicochemical Stability and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol Loaded Composite Nanoparticles.

Yang Wei, Like Mao, Yanxiang Gao, 2020, Journal of agricultural and food chemistry.

Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles.

Yang Wei, A. Mackie, Liang Zhang, 2020, Food research international.

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Like Mao, Yanxiang Gao, Fang Yuan, 2018, Food Hydrocolloids.

Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.

Baoguo Sun, Xu Wang, Duoxia Xu, 2018, Food chemistry.

Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability

P. Ma, Fang Yuan, Xiaoye He, 2017 .

Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates

Like Mao, Yanxiang Gao, Fang Yuan, 2020 .

Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methods.

Chenqi Xu, Wei Yang, Yanxiang Gao, 2015, Journal of agricultural and food chemistry.

Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin.

Yanxiang Gao, Fang Yuan, Xiaoya Wang, 2014, Food chemistry.

κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties

Like Mao, Yanxiang Gao, Fang Yuan, 2022, Food Hydrocolloids.

Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.

Like Mao, Yanxiang Gao, Fang Yuan, 2019, Journal of agricultural and food chemistry.

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Hongqiang Chen, Like Mao, Yanxiang Gao, 2020 .

Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes.

S. Miao, Like Mao, Yanxiang Gao, 2018, Food research international.

Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions

E. Decker, Duoxia Xu, Yanxiang Gao, 2013 .

Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method

Lei Dai, Yang Wei, Liang Zhang, 2020 .

Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the delivery of resveratrol

Lei Dai, Yang Wei, Liang Zhang, 2020 .

Characterization of β-lactoglobulin gels induced by high pressure processing

P. Ma, Like Mao, Yanxiang Gao, 2018, Innovative Food Science & Emerging Technologies.

Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein-polysaccharide-tea saponin complex nanoparticles.

Yang Wei, Liang Zhang, Wenyan Liao, 2021, Food & function.

Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2013, Food and Bioprocess Technology.

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids.

Yanxiang Gao, Fang Yuan, Kedong Tai, 2017, Journal of the science of food and agriculture.

Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness

D. Mcclements, Wenyan Liao, Like Mao, 2020 .

Effect of xanthan gum co-extruded with OSA starch on its solubility and rheological properties

Liang Zhang, Wenyan Liao, Yanxiang Gao, 2021, LWT.

Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Lei Dai, Yang Wei, A. Mackie, 2020, Food Hydrocolloids.

Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2013 .

The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2010 .

Surface properties and adsorption of lactoferrin-xanthan complex in the oil-water interface

Fang Yuan, Kedong Tai, Rui Fan, 2020, Journal of Dispersion Science and Technology.

Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol.

Like Mao, Yanxiang Gao, Qing Guo, 2020, Food chemistry.

Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids.

M. Rappolt, Like Mao, Yanxiang Gao, 2020, Food chemistry.

Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice

Like Mao, Yanxiang Gao, Fang Yuan, 2021 .

Polyphenols in Chinese Kushui rose (Rosa sertata × Rosa rugosa) leaves

Fang Yuan, Yi Wang, Honggao Xu, 2018, Acta Alimentaria.

Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing

Yanxiang Gao, Fang Yuan, Honggao Xu, 2015 .

Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction

Fang Yuan, Yanxiang Gao, Fang Yuan, 2015 .

Structural and conformational modification of whey proteins induced by supercritical carbon dioxide

Duoxia Xu, Yanxiang Gao, Fang Yuan, 2011 .

Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin

F. Ren, Jiaqi Su, Fang Yuan, 2022, Frontiers in Nutrition.

HPLC–DAD–MS/MS identification and HPLC–ABTS·+ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract

Yanxiang Gao, Fang Yuan, Rui Fan, 2015, European Food Research and Technology.

Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay

Fang Yuan, Fang Yuan, Yan-ling Gao, 2012 .

The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

P. Ma, Dan Zhou, Fang Yuan, 2019, PloS one.

Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels

Like Mao, Yanxiang Gao, Fang Yuan, 2019, LWT.

Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion

Fang Yuan, Yulu Chen, XV Jiahong, 2022, Food Science and Technology.

Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology

Yuanyuan Zheng, Fang Yuan, Zhanqun Hou, 2010 .

Optimization of Supercritical Carbon Dioxide Extraction of Gardenia Fruit Oil and the Analysis of Functional Components

Yanxiang Gao, Fang Yuan, Fengze Liu, 2010 .

Effects of high pressure processing on the structural and functional properties of bovine lactoferrin

Yanxiang Gao, Fang Yuan, Xiaoye He, 2016 .

The aggregation of soy protein isolate on the surface of Bifidobacterium.

Yanxiang Gao, Fang Yuan, B. Zhou, 2014, Food research international.

Hindering interparticle agglomeration of β-carotene by wall material complexation at the solid-liquid interface

Yuan Wang, Liang Zhang, Wenyan Liao, 2023, Journal of Food Engineering.

Chemical and antioxidant properties of functional compounds extracted from Siraitia grosvenorii by subcritical water

Fang Yuan, Honggao Xu, Yang Gao, 2017 .

Optimization of Enzymatic Hydrolysis of Chicken Fat in Emulsion by Response Surface Methodology

Yanxiang Gao, Fang Yuan, Jia Yang, 2009 .

Composite hydrogels filled with rhamnolipid-based nanoemulsion, nanostructured lipid carrier, or solid lipid nanoparticle: A comparative study on gel properties and the delivery of lutein

Like Mao, Fang Yuan, Xin Shu, 2023, Food Hydrocolloids.

Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method

Yanxiang Gao, Fang Yuan, Q. Peng, 2015 .

Sonochemical synthesis of γ-CD-MOFs microcapsule for myricetin delivery: Study of adsorption mechanism, molecular simulation, solubility, antioxidation, biocompatibility, and in vitro digestion

Tao Zhang, Like Mao, Yanxiang Gao, 2023, Food Hydrocolloids.

Insight into the composite assembly process, nanofibril structure and stability of undenatured type II collagen in the presence of different types of nanocelluloses.

Yuan Wang, Liang Zhang, Like Mao, 2023, International journal of biological macromolecules.

Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability.

Like Mao, Yanxiang Gao, Fang Yuan, 2019, Food chemistry.

Effects of Chitosan Addition on In Vitro Digestibility of Protein-Coated Lipid Droplets

Yanxiang Gao, Fang Yuan, Fuguo Liu, 2015 .

Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

Yanxiang Gao, Fang Yuan, Yi Tao, 2015 .