Leiyan Wu

发表

Decolorization of molasses alcohol wastewater by thermophilic hydrolase with practical application value.

Guoqiang Wu, Wenjun Wang, Jianhui Xiao, 2020, Bioresource technology.

Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Jianhui Xiao, Dongming Li, Leiyan Wu, 2018, Starch - Stärke.

Rapid and Efficient Conversion of All-E-astaxanthin to 9Z- and 13Z-Isomers and Assessment of Their Stability and Antioxidant Activities.

Hua Zhang, R. Tsao, Ronghua Liu, 2017, Journal of agricultural and food chemistry.

Preparation of molecularly imprinted polymer for use as SPE adsorbent for the simultaneous determination of five sulphonylurea herbicides by HPLC.

Jianhua Xiong, Kaijie Tang, X. Gu, 2014, Food chemistry.

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs.

Xiaoquan Yang, T. Zeng, S. Yin, 2017, Food chemistry.

Surface modification of sodium caseinate films by zein coatings

Xiaoquan Yang, S. Yin, Chuan-he Tang, 2014 .

Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates.

Jianhui Xiao, Leiyan Wu, L. Niu, 2017, Carbohydrate polymers.

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs).

Xiaoquan Yang, S. Yin, Leiyan Wu, 2016, Food chemistry.

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

Xiaoquan Yang, S. Yin, Chuan-he Tang, 2016 .

Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach

Xiaoquan Yang, S. Yin, Chuan-he Tang, 2016 .

Wettability, surface microstructure and mechanical properties of films based on phosphorus oxychloride-treated zein.

Xiaoquan Yang, S. Yin, Q. Wen, 2011, Journal of the science of food and agriculture.

The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products

Jianhui Xiao, Leiyan Wu, Tiantian Fu, 2021 .

Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel

Xiaoquan Yang, I. Ahmad, Xiaoyan Wang, 2009 .

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs.

Xiaoquan Yang, T. Zeng, S. Yin, 2017, Food chemistry.