Fang Yuan
Henan University(CN)
Publications by Year
Research Areas
Proteins in Food Systems, Microencapsulation and Drying Processes, Polysaccharides Composition and Applications, Pickering emulsions and particle stabilization, Food Chemistry and Fat Analysis
Most-Cited Works
- → Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization(2015)317 cited
- → Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion(2014)267 cited
- → Green Tea Epigallocatechin-3-Gallate (EGCG) and Other Flavonoids Reduce Alzheimer's Amyloid-Induced Mitochondrial Dysfunction(2011)186 cited
- → Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface(1997)170 cited
- → Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids(2020)163 cited
- → The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan(2019)162 cited
- → Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability(2019)152 cited
- → Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment(2021)149 cited
- → Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin(2020)148 cited
- → Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay(2010)139 cited