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Yachao Tian

Showing results (1-10 of 13) with videos related to

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Foods (Basel, Switzerland)|December 17, 2024
Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat AnalogsZhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (Basel, Switzerland)|June 28, 2023
Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin CompositeCaihua Liu, Yachao Tian, Zihan Ma, et al.
Foods (Basel, Switzerland)|August 12, 2023
Effects of Heat Treatment on the Structural and Functional Properties of <i>Phaseolus vulgaris</i> L. ProteinChaoyang Li, Yachao Tian, Caihua Liu, et al.
Foods (Basel, Switzerland)|May 4, 2026
Cinnamaldehyde/β-Cyclodextrin Inclusion Complex Enhances Physicochemical and Antioxidant Properties of Edible Orally Disintegrating FilmYaxin Zhou, Yachao Tian, Haojie Sha, et al.
Food Chemistry: X|January 23, 2024
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying propertiesCaihua Liu, Fuwei Sun, Yachao Tian, et al.
International Journal of Biological Macromolecules|January 3, 2025
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface propertiesXueting Zheng, Tianfu Cheng, Sibo Liu, et al.
Advances in Colloid and Interface Science|March 10, 2024
Effect of biophysical properties of tumor extracellular matrix on intratumoral fate of nanoparticles: Implications on the design of nanomedicineYachao Tian, Tianfu Cheng, Fuwei Sun, et al.
Food Chemistry: X|January 25, 2024
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industryYachao Tian, Fuwei Sun, Zhuying Wang, et al.
Food Chemistry: X|November 25, 2024
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
International Journal of Biological Macromolecules|April 30, 2024
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposesTianfu Cheng, Yachao Tian, Caihua Liu, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|December 17, 2024
Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat AnalogsZhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (Basel, Switzerland)|June 28, 2023
Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin CompositeCaihua Liu, Yachao Tian, Zihan Ma, et al.
Foods (Basel, Switzerland)|August 12, 2023
Effects of Heat Treatment on the Structural and Functional Properties of <i>Phaseolus vulgaris</i> L. ProteinChaoyang Li, Yachao Tian, Caihua Liu, et al.
Foods (Basel, Switzerland)|May 4, 2026
Cinnamaldehyde/β-Cyclodextrin Inclusion Complex Enhances Physicochemical and Antioxidant Properties of Edible Orally Disintegrating FilmYaxin Zhou, Yachao Tian, Haojie Sha, et al.
Food Chemistry: X|January 23, 2024
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying propertiesCaihua Liu, Fuwei Sun, Yachao Tian, et al.
International Journal of Biological Macromolecules|January 3, 2025
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface propertiesXueting Zheng, Tianfu Cheng, Sibo Liu, et al.
Advances in Colloid and Interface Science|March 10, 2024
Effect of biophysical properties of tumor extracellular matrix on intratumoral fate of nanoparticles: Implications on the design of nanomedicineYachao Tian, Tianfu Cheng, Fuwei Sun, et al.
Food Chemistry: X|January 25, 2024
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industryYachao Tian, Fuwei Sun, Zhuying Wang, et al.
Food Chemistry: X|November 25, 2024
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
International Journal of Biological Macromolecules|April 30, 2024
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposesTianfu Cheng, Yachao Tian, Caihua Liu, et al.
Pageof 2