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Food Chemistry|August 17, 2023
Oxidized dextran improves the stability and effectively controls the release of curcumin loaded in soybean protein nanocomplexesShizhang Yan, Qi Wang, Shuang Zhang, et al.
Food Chemistry: X|December 15, 2022
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositionsYi Liao, Yufan Sun, Zhenxiao Wang, et al.
Food Chemistry|May 30, 2026
Effects of oil body addition on the structure and oxidative stability of soybean oil-beeswax-based margarineLewei Ma, Yi Liao, Yukun Pei, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsionsShizhang Yan, Yuxue Yao, Xuan Xie, et al.
Food Chemistry|March 22, 2023
Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linkerShizhang Yan, Siyu Wu, Jianxun Zhang, et al.
Food Chemistry|June 4, 2026
Comparison of soy protein isolate and soy protein concentrate in preparing high-moisture extruded meat analogues: Textural properties, physicochemical characteristics, and flavor profileXinyu Yan, Yang Gao, Mengyao Li, et al.
Food Chemistry|February 24, 2026
Curcumin-loaded composite nanoparticles from aggregated insoluble soybean protein hydrolysate and soluble soybean polysaccharide: Fabrication, characterization, and application in stabilizing W/O/W Pickering emulsionsZheng Xu, Zhiyu Jia, Meiyun Li, et al.
Food Chemistry|June 15, 2024
Crosslinking of gelatin Schiff base hydrogels with different structural dialdehyde polysaccharides as novel crosslinkers: Characterization and performance comparisonQi Wang, Shizhang Yan, Yan Zhu, et al.
Food Chemistry|April 14, 2022
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestionShizhang Yan, Jingwen Xu, Guannan Liu, et al.
Journal of the Science of Food and Agriculture|May 5, 2022
Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetinXiaoqian Du, Miao Hu, Guannan Liu, et al.
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