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Comprehensive Reviews in Food Science and Food Safety|November 25, 2025
Current Progress and Future Perspectives of High-Load Microencapsulated OilKangyu Li, Zong Meng
Advances in Colloid and Interface Science|April 3, 2026
Medium/low internal phase Pickering emulsion gels stabilized by biopolymer: Stability mechanism, material design, and applicationKangyu Li, Zong Meng
International Journal of Biological Macromolecules|May 18, 2025
Effect of partial replacement of crystalline fat with peanut oleosome and polyglycerol polyricinoleate on aerated emulsionKangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry|October 18, 2024
Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phaseKangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry|March 28, 2025
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A reviewWenjie Chang, Kangyu Li, Xinru Qi, et al.
Archivos Espanoles De Urologia|May 9, 2026
Retrograde Ureteric Stent Placement Versus Percutaneous Nephrostomy for Infected Ureteral Obstruction in Diabetic Patients: A Retrospective StudyBin Su, Kang Chen, Pin Wu, et al.
Inorganic Chemistry|June 15, 2026
Interfacial Electronic Modulation and Sensing Mechanisms of CO, C2F4, and COF2 on MOx-Modified V2CF2 MXene for C4F7N Decomposition Gas MonitoringLinze Li, Kangyu Li, Boyu Zheng, et al.
Biochemistry and Biophysics Reports|May 9, 2025
A case of early epileptic encephalopathy caused by new mutation at W218C in KCNQ2 and review literatureJuhua Yang, Yuping Huang, Zhijun Chen, et al.
Food Chemistry|August 14, 2025
The digestibility of rapeseed protein isolate prepared by salt and alkali extraction: The importance of protein compositionKangyu Li, Dengfeng Peng, Jiaqi Shao, et al.
Food Chemistry|February 6, 2026
Simultaneous enhancement of flavor and antioxidant activity in soy protein via Weak-Base synchronized membrane separation: Integrated proteomic and in vitro evaluationJiaqi Shao, Jing Yang, Kangyu Li, et al.
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