Jin-Mei Wang

发表

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.

Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Xiaoquan Yang, Li-juan Wang, Jin-Mei Wang, 2016 .

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

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

Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol.

Xiaoquan Yang, S. Yin, Ya-Jun Chen, 2017, Food chemistry.

Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance.

Xiaoquan Yang, S. Yin, Jian Guo, 2017, Food & function.

Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers.

Xiaoquan Yang, Jin-Mei Wang, Jun-ru Qi, 2018, Food research international.

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

Xiaoquan Yang, Jian Guo, Jin-Mei Wang, 2016 .

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Xiaoquan Yang, S. Yin, Xiu-ting He, 2015 .

Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment.

Xiaoquan Yang, Ya-Jun Chen, Jian Guo, 2019, Food chemistry.