Jie Hu

Deproteinization of four macroporous resins for rapeseed meal polysaccharides

Baomiao Ding, Qian Huang, Zhenshun Li, 2019, Food science & nutrition.

Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein

M. Pan, Baomiao Ding, Yang Chen, 2019, Food Hydrocolloids.

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Yangchao Luo, Weiqing Sun, Baomiao Ding, 2020, Scientific Reports.

Interactions and emulsifying properties of ovalbumin with tannic acid

Fengwei Yan, Weiqing Sun, Baomiao Ding, 2018, LWT.

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Yangchao Luo, Weiqing Sun, Baomiao Ding, 2020, Scientific Reports.

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

Yehui Zhang, Kaida Zhang, Xibo Wang, 2023, Food Hydrocolloids.

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

Kaida Zhang, Xibo Wang, Qingfeng Ban, 2023, Food Chemistry.