Yi-Chin Tsai

Hydrogel microspheres for stabilization of an antioxidant enzyme: effect of emulsion cross-linking of a dual polysaccharide system on the protection of enzyme activity.

F. Mi, S. Yu, H. Hsieh, 2014, Colloids and surfaces. B, Biointerfaces.

Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.

F. Mi, Chun-Hua Hsu, A. Chao, 2015, Journal of agricultural and food chemistry.

Degradation of ascorbic acid in ethanolic solutions.

J. S. Wu, Hsin-Yun Hsu, Yi-Chin Tsai, 2012, Journal of agricultural and food chemistry.

Active films from water-soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions

C. Shih, F. Mi, S. Yu, 2013 .

Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.

F. Mi, A. Chao, M. Tsai, 2015, Journal of agricultural and food chemistry.