Nana Wu

发表

Characterization and interfacial behavior of nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates.

Xiaoquan Yang, B. Tan, Nana Wu, 2014, Journal of agricultural and food chemistry.

Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.

Xiaoquan Yang, Zhi Gao, S. Yin, 2013, Journal of agricultural and food chemistry.

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

Xiaoquan Yang, Li-juan Wang, Nana Wu, 2012 .

Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate

Xiaoquan Yang, W. Gu, Nana Wu, 2012 .

Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran

Jian-Hua Zhu, Xiaoquan Yang, Nana Wu, 2014 .

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Xiaoquan Yang, Wei-Tie Lin, Nana Wu, 2015 .

A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration

Xiaoquan Yang, Nana Wu, Jin-Bo Zhang, 2014 .

Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values

Jian-Hua Zhu, Xiaoquan Yang, Z. Teng, 2011 .

In vitro assessment of the bioaccessibility of fatty acids and tocopherol from soybean oil body emulsions stabilized with ι-carrageenan.

Xiaoquan Yang, S. Yin, Li-juan Wang, 2012, Journal of agricultural and food chemistry.

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Xiaoquan Yang, S. Yin, Nana Wu, 2012 .

Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process

Xiaoquan Yang, Z. Teng, Zhi Gao, 2014 .

Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products

Xiaoquan Yang, Z. Teng, S. Yin, 2011 .

An Improved Isolation Method of Soy β-Conglycinin Subunits and Their Characterization

Xiaoquan Yang, Chuan-he Tang, Heng-Guang Zheng, 2010 .

Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate.

Jian Guo, Xiaoquan Yang, Zhi Gao, 2014, Journal of agricultural and food chemistry.

Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0.

Xiaoquan Yang, W. Gu, Nana Wu, 2012, Journal of agricultural and food chemistry.

Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high‐temperature, short‐time dry‐heating Maillard reaction

Xiaoquan Yang, Nana Wu, Jin-Bo Zhang, 2014 .

Prevention of retinoic acid-induced osteoporosis in mice by isoflavone-enriched soy protein.

Xiaoquan Yang, S. Yin, Jiemin Peng, 2016, Journal of the science of food and agriculture.