Wenting Yin

Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex

Wenhong Zhao, Tingting Yan, Wenting Yin, 2021, Journal of Food Processing and Preservation.

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin.

Xiaoquan Yang, Zhili Wan, Xiao-Wei Chen, 2021, Food research international.

Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.

Hua‐Min Liu, Xue‐de Wang, Xue-Ting Ma, 2021, Food research international.

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake

R. Linforth, Ian D Fisk, L. Hewson, 2017, Appetite.

Consumer acceptability and sensory profiling of sesame oils obtained from different processes

Xuede Wang, R. Zhao, R. Shi, 2020, Grain & Oil Science and Technology.

Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil

Guoqin Liu, Yujie Li, Wenting Yin, 2022, International Journal of Food Science & Technology.

Development and characterisation of a novel krill oil nanostructured lipid carrier based on 1,3‐glycerol distearate

Guoqin Liu, Wenting Yin, Yunwei Lin, 2020 .

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake

R. Linforth, Ian D Fisk, L. Hewson, 2017, Appetite.