Pei-Bang Liao

发表

Surface characterization and thermomechanical behavior of nanostructured-gold layer for biomedical applications

K. Ou, H. Chou, Yi-Jung Lu, 2019, Journal of Alloys and Compounds.

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Lianzhou Jiang, Yang Li, Xiaohong Tong, 2021 .

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, Food Hydrocolloids.

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability

Lianzhou Jiang, Xiaohong Tong, Pei-Bang Liao, 2022, Ultrasonics sonochemistry.

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics

Lianzhou Jiang, Xiaohong Tong, Tian Tian, 2022, Food Hydrocolloids.

The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene

Lianzhou Jiang, Baokun Qi, Qiaozhi Zhang, 2022, Journal of Food Engineering.

The Layered Encapsulation of Vitamin B2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B2 and β-Carotene

Lianzhou Jiang, Xiaohong Tong, Pei-Bang Liao, 2021, Foods.

Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation

Lianzhou Jiang, Y. Liao, Yanwei Liu, 2022, Process Biochemistry.

Cancer Cytotoxicity of a Hybrid Hyaluronan-Superparamagnetic Iron Oxide Nanoparticle Material: An In-Vitro Evaluation

S. Lee, Haw-Ming Huang, Wei-Jen Chang, 2022, Nanomaterials.