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Food Research International (Ottawa, Ont.)|February 7, 2026
Nanostructural and lipidomic alterations induced by sterilization: the unforeseen stability of ultra-high temperature (UHT)-treated yak milk fat globulesYi Zhao, Xiufang Bi, Chunlei Ni, et al.Carbohydrate Polymers|May 22, 2013
Hydration and mechanical properties of arabinoxylans and β-D-glucans filmsRuifeng Ying, Corinne Rondeau-Mouro, Cécile Barron, et al.Carbohydrate Polymers|March 31, 2015
Multiscale characterization of arabinoxylan and β-glucan composite filmsRuifeng Ying, Luc Saulnier, Brigitte Bouchet, et al.Food Chemistry|July 20, 2025
Recent advances in surface-modified liposomes with polysaccharides for bioactive deliveryChunlei Ni, Qiuhong Liao, Ruifeng Ying, et al.Food Research International (Ottawa, Ont.)|June 1, 2024
Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applicationsMeigui Huang, Mengwei Tian, Chen Tan, et al.Journal of Materials Chemistry. B|July 5, 2022
Correction: The recent development of nanozymes for food quality and safety detectionYanyan Huang, Xiaoyu Mu, Jiayi Wang, et al.Food Science and Biotechnology|April 8, 2025
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphateZuqiang Jiang, Yonghong Li, Ruifeng Ying, et al.Journal of Materials Chemistry. B|February 8, 2022
The recent development of nanozymes for food quality and safety detectionYanyan Huang, Xiaoyu Mu, Jiayi Wang, et al.Food Chemistry|September 8, 2021
Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive pasteMeigui Huang, Shuai Huang, Qiang Wang, et al.International Journal of Biological Macromolecules|January 14, 2024
Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehaloseMeigui Huang, Lixia Cong, Ruifeng Ying, et al.Pageof 4