Xiaolin Yao

发表

Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors

Yapeng Fang, Fatang Jiang, K. Nishinari, 2015 .

Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions.

Yapeng Fang, G. Phillips, Nana Wang, 2013, Journal of agricultural and food chemistry.

Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography

Hongfei Fu, Siyi Pan, Xiaolin Yao, 2010 .

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Siyi Pan, B. Xie, Gang Fan, 2008, Molecules.

A two-step method for fabricating bamboo culm coated with MgAl-LDHs and its fire resistance properties

Chungui Du, Xiaolin Yao, Hongzhi Liu, 2019, BioResources.

Rehydration of dried alginate gel beads: Effect of the presence of gelatin and gum arabic

Yapeng Fang, Fatang Jiang, G. Phillips, 2011 .

Synthesis of carbon nanotube/mesoporous TiO2 coaxial nanocables with enhanced lithium ion battery performance

R. Ma, Hongkang Wang, Chundong Wang, 2014 .

Preparation and Characterization of Bamboo Strips Impregnation Treated by Silver-Loaded Thermo-Sensitive

Zhongxin Zhou, Chungui Du, Xiaolin Yao, 2017 .

Antifungal action and inhibitory mechanism of polymethoxylated flavones from Citrus reticulata Blanco peel against Aspergillus niger

Siyi Pan, Xiaoyun Xu, Ting Wu, 2014 .

Preparative separation of polymethoxylated flavones from Ponkan (Citrus reticulata Blanco cv. Ponkan) peel by high-speed countercurrent chromatography and their antifungal activities against Aspergillus niger

Siyi Pan, Xiaoyun Xu, Xiaolin Yao, 2012, European Food Research and Technology.

Structure-activity relationship of citrus polymethoxylated flavones and their inhibitory effects on Aspergillus niger.

Siyi Pan, Xiaoyun Xu, Xiaolin Yao, 2012, Journal of agricultural and food chemistry.

Comparison of conventional and green extraction methods on oil yield, physicochemical properties, and lipid compositions of pomegranate seed oil

Mouming Zhao, Ning Liu, Daoming Li, 2022, Journal of Food Composition and Analysis.

Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification

Fatang Jiang, K. Nishinari, M. Shu, 2022, Food Hydrocolloids.

Antimicrobial activity of nobiletin and tangeretin against Pseudomonas

Yapeng Fang, Fatang Jiang, G. Phillips, 2012 .

Free and bound volatile compounds in juice and peel of Jincheng oranges

Siyi Pan, D. Mo, Gang Fan, 2009 .

Cordyceps sinensis: In vitro anti-fibrotic bioactivity of natural and cultured preparations

A. Phillips, Yapeng Fang, G. Phillips, 2014 .

Flame-Retardant and Smoke Suppression Properties of Nano MgAl-LDH Coating on Bamboo Prepared by an In Situ Reaction

Chungui Du, Xiaolin Yao, Hongzhi Liu, 2019, Journal of Nanomaterials.

In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions

Yuehan Wu, Longquan Xu, Xiaolin Yao, 2023, Food Hydrocolloids.

Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

Mouming Zhao, Adam C. Midgley, Xiaolin Yao, 2022, Food Hydrocolloids.

Effect of fermentation on free and bound volatile compounds of orange juice

Siyi Pan, Gang Fan, Kexing Wang, 2009 .

An effective three-dimensional surface-enhanced Raman scattering substrate based on oblique Si nanowire arrays decorated with Ag nanoparticles

Kui Zhang, Lifang He, Xiaolin Yao, 2016, Journal of Materials Science.

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

Zhiming Gao, Yapeng Fang, Fatang Jiang, 2017 .

Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces

D. Mcclements, Fuguo Liu, Cuicui Ma, 2022, Food Hydrocolloids.

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

Zhiming Gao, Yapeng Fang, Fatang Jiang, 2016, Food Biophysics.

Effect of zein-based microencapsules on the release and oxidation of loaded limonene

Fatang Jiang, K. Nishinari, G. Phillips, 2018, Food Hydrocolloids.

The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

Yapeng Fang, Fatang Jiang, K. Nishinari, 2018 .

Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus Sinensis Osberk) with amino acids and organic acids using chemiluminescence

Siyi Pan, Gang Fan, Xiaoyun Xu, 2009 .

Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)

Zhiming Gao, Yapeng Fang, K. Nishinari, 2017 .

Genetic and biochemical characterization of thermophilic β-cyclodextrin glucanotransferase from Gracilibacillus alcaliphilus SK51.001.

B. Jiang, Hinawi A. M. Hassanin, Emad Karrar, 2020, Journal of the science of food and agriculture.

Iron encapsulated microstructured gel beads using an emulsification-gelation technique for an alginate-caseinate matrix.

Fatang Jiang, K. Nishinari, G. Phillips, 2020, Food & function.

Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide.

Fatang Jiang, K. Nishinari, G. Phillips, 2019, International journal of biological macromolecules.

Mechanism of lowering water activity of konjac glucomannan and its derivatives

Xuewen Ni, Yapeng Fang, Fatang Jiang, 2012 .

Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes

Adam C. Midgley, Xiaolin Yao, Lili Wang, 2023, Food Hydrocolloids.

Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions

Yapeng Fang, Fatang Jiang, G. Phillips, 2013 .

Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram.

Yapeng Fang, Fatang Jiang, G. Phillips, 2012, Langmuir : the ACS journal of surfaces and colloids.

Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions

K. Nishinari, Huajun Liu, Xiaoxue Yao, 2022, International Journal of Biological Macromolecules.

Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions

Mouming Zhao, Ning Liu, Daoming Li, 2021 .

Polymethoxylated Flavone Extracts from Citrus Peels for Use in the Functional Food and Nutraceutical Industry

Siyi Pan, Xinrong Zhu, Gang Fan, 2009 .

In vitro digestibility and fermentability profiles of wheat starch modified by chlorogenic acid.

G. Cao, Xiaolin Yao, Dan Li, 2022, International journal of biological macromolecules.

Synthesis of Biomorphic Charcoal/TiO2 Composites from Moso Bamboo Templates for Absorbing Microwave

Peirong Chen, Xiaolin Yao, Yang Shuyun, 2016 .

Protein/Polysaccharide Electrostatic Complexes and Their Applications in Stabilizing Oil-in-Water Emulsions.

Yapeng Fang, K. Nishinari, G. Phillips, 2015, Journal of nutritional science and vitaminology.

Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins

Mouming Zhao, Liuyi Yang, Xiaolin Yao, 2022, Innovative Food Science & Emerging Technologies.

Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

Zhiming Gao, Yapeng Fang, Fatang Jiang, 2016 .

Promotion effect of nano-SiO2 on hygroscopicity, leaching resistance and thermal stability of bamboo strips treated by nitrogen-phosphorus-boron fire retardants.

Zhongxin Zhou, Chungui Du, Xiaolin Yao, 2020 .

The preparation of CaCO3/wood composites using a chemical precipitation method and its flame-retardant and mechanically beneficial properties

Wang Qingsong, Xiaolin Yao, Lili Huang, 2018, BioResources.

Effects of Extraction Methods on Anti-Mould Property of Bamboo Strips

Zhongxin Zhou, Chungui Du, Xiaolin Yao, 2018 .

Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface

Fatang Jiang, K. Nishinari, G. Phillips, 2021 .

Preparation and Characterization of Combed Sawmill Slab Residues from Chinese Fir and its Scrimber

Chungui Du, Xiaolin Yao, Yating Hua, 2018, BioResources.

Preparation and stability of nano-scaled gel beads of λ-carrageenan bound with ferric ions.

Fatang Jiang, K. Nishinari, G. Phillips, 2018, International Journal of Biological Macromolecules.

Characterization of semi-interpenetrating hydrogel based on Artemisia sphaerocephala Krasch Polysaccharide and cellulose nanocrystals crosslinked by ferric ions

Xiaolin Yao, Dan Li, Jianxiong Yue, 2023, Food Hydrocolloids.

Facile synthesis of thermo-responsive nanogels less than 50 nm in diameter via soap- and heat-free precipitation polymerization

Zhongxin Zhou, Chungui Du, Xiaolin Yao, 2018, Journal of Materials Science.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation.

Ning Liu, Xiaolin Yao, Yating He, 2021, Journal of Food Science.

Synthesis and characterization of loaded nano/zinc oxide composite hydrogels intended for anti-mold coatings on bamboo

Chungui Du, Xiaolin Yao, Rui Peng, 2019, BioResources.

Preparation and characterization of bamboo strips impregnation treated by silver-loaded thermo-sensitive nanogels

Zhongxin Zhou, Chungui Du, Xiaolin Yao, 2017, BioResources.

Tartary buckwheat-derived exosome-like nanovesicles against starch digestion and their interaction mechanism

K. Nishinari, G. Cao, Xiaolin Yao, 2023, Food Hydrocolloids.

The role of texture in the palatability and food oral processing

Kecheng Zhang, Yapeng Fang, M. Peyron, 2023, Food Hydrocolloids.

Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram.

Yapeng Fang, Fatang Jiang, G. Phillips, 2012, Langmuir : the ACS journal of surfaces and colloids.

Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro.

Zhiming Gao, Yapeng Fang, Fatang Jiang, 2018, Food & function.