Fengying Xie
Northeast Agricultural University(CN)Beihang University(CN)
Publications by Year
Research Areas
Proteins in Food Systems, Food composition and properties, Food Chemistry and Fat Analysis, Microencapsulation and Drying Processes, Cutaneous Melanoma Detection and Management
Most-Cited Works
- → Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan(2020)192 cited
- → Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH(2020)185 cited
- → Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate(2020)126 cited
- → Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel(2021)117 cited
- → Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions(2021)98 cited
- → Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin(2020)86 cited
- → Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment(2023)86 cited
- → Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex(2021)84 cited
- → Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions(2020)81 cited
- → Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil(2020)74 cited