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Food Chemistry|March 14, 2024
Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogelsZiyi Zhu, Ying Wu, Yejun Zhong, et al.
International Journal of Biological Macromolecules|February 17, 2024
Alginate-coated pomelo pith cellulose matrix for probiotic encapsulation and controlled releaseYejun Zhong, Wenrong Huang, Yawen Zheng, et al.
International Journal of Biological Macromolecules|January 13, 2024
Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stabilityYejun Zhong, Shan Sun, Taotao Dai, et al.
Food Chemistry|January 29, 2021
Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratioYejun Zhong, Lei Yang, David Julian McClements, et al.
Foods (Basel, Switzerland)|April 3, 2021
Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial BehaviorYejun Zhong, Jincheng Zhao, Taotao Dai, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinaseYejun Zhong, Lei Yang, Ziyi Zhu, et al.
Food Chemistry|April 11, 2022
Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactionsYejun Zhong, Lei Yang, Taotao Dai, et al.
Food Chemistry|August 11, 2015
Effects of aleurone layer on rice cooking: A histological investigationJianyong Wu, Jun Chen, Wei Liu, et al.
Food Chemistry|July 19, 2024
Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatmentQichao Liao, Minghua Wu, Mingxi Cai, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Effects of rice aging on physicochemical properties, digestibility, and gut microbiota modulation of rice noodlesChunyan Bo, Ruiyun Chen, Liqiang Zou, et al.
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