Lei Yu

发表

Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles.

Li Tao, Qiyuan Zhu, Yang Wang, 2023, International journal of biological macromolecules.

Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders

Li Tao, Jingyi Wang, Qiyuan Zhu, 2023, Journal of food science and technology.

Fermentation reduced the in vitro glycemic index values of probiotic‐rich bean powders

Li Tao, Shixin Song, Chang Liu, 2022, International Journal of Food Science & Technology.

Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull

Jingyi Wang, Shixin Song, Dongxu Liu, 2021, LWT.

Effect of frying on total oil adsorption of freeze-thawed and raw starches

Li Tao, Shixin Song, Chang Liu, 2022, Food Hydrocolloids.

Highly stable solid-like Pickering emulsions stabilized by kafirin-chitosan complex particles

Li Tao, Shixin Song, Yihua Wei, 2023, LWT.

Probing the effect of straight chain fatty acids on the properties of lead-containing plexiglass

Defeng Wu, Chun-Hong Wang, Yujuan Zhang, 2021, Reaction Chemistry & Engineering.

Methylselenized glucose: An efficient organoselenium fertilizer enhancing the selenium content in wheat grains

Li Xian, Qianru Li, Lei Yu, 2022, Chinese Chemical Letters.

Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter

Li Tao, Shixin Song, Yihua Wei, 2023, LWT.

Efficient decolorization of oligosaccharides in ginseng (Panax ginseng) residue using ultrasound-assisted macroporous resin.

Li Tao, Jingyi Wang, Yihua Wei, 2023, Food Chemistry.

Improved the physicochemical properties and bioactivities of oligosaccharides by degrading self-extracting/commercial ginseng polysaccharides.

Lei Yu, Jingwei Zhang, Heyu Wang, 2024, International journal of biological macromolecules.