Y. Fang

Soy as a food ingredient

K. Nishinari, Shuntang Guo, Ruican Wang, 2018 .

Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency.

M. Corredig, Y. Fang, V. Massel, 2020, Food research international.

(Journal of Agricultural and Food Chemistry, 55(21):8787-8792)Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea

C. S. Chen, K. Jeng, Y. Fang, 2007 .

Tensile and barrier properties of edible films made from whey proteins

M. A. Tung, D. Dalgleish, S. Yada, 2002 .

Gelation of xyloglucan by addition of epigallocatechin gallate as studied by rheology and differential scanning calorimetry.

K. Nishinari, Y. Nitta, M. Takemasa, 2004, Biomacromolecules.

Studies on the effect of surface properties on the biocompatibility of polyurethane membranes.

T. Young, D. Lin, Y. Fang, 2001, Biomaterials.

Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability

M. Corredig, M. Alexander, A. A. Lopez, 2012 .