Yuexiang Liu

Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with α-lactalbumin.

Yuzhu Zhang, Jiang Yi, Yuting Fan, 2018, Food & function.

Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking.

Yuzhu Zhang, Jiang Yi, Yuting Fan, 2018, Food chemistry.

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions.

Yuzhu Zhang, Jiang Yi, Yuting Fan, 2019, Food chemistry.

Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate.

Yuzhu Zhang, Jiang Yi, Yuting Fan, 2018, Food chemistry.

Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin-chitosan electrostatic complexes: effects of mass ratio and pH.

Xuli Wu, Jiang Yi, Yuting Fan, 2020, Food & function.

Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions.

Yuzhu Zhang, Jiang Yi, Yuexiang Liu, 2018, Journal of agricultural and food chemistry.

α-Lactalbumin and chitosan core-shell nanoparticles: resveratrol loading, protection, and antioxidant activity.

Xuli Wu, Yuzhu Zhang, Jiang Yi, 2020, Food & function.