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Journal of Agricultural and Food Chemistry|December 6, 2014
Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0Yongguang Guan, Qixin ZhongFood Chemistry|August 3, 2017
Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milkYongguang Guan, Qixin ZhongJournal of Dairy Science|June 18, 2013
Indirect competitive ELISA based on monoclonal antibody for the detection of 5-hydroxymethyl-2-furfural in milk, compared with HPLCYongguang Guan, Xinlan Wu, Hecheng MengFood Chemistry|October 17, 2015
Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-caroteneYongguang Guan, Jine Wu, Qixin ZhongFood Chemistry|December 3, 2014
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0Jine Wu, Yongguang Guan, Qixin ZhongJournal of Agricultural and Food Chemistry|April 29, 2025
Appeal of Urolithins from Synthesis to Biological ActivitiesHuanyu Xu, Danyu Lv, Yongguang GuanJournal of Agricultural and Food Chemistry|January 7, 2015
Microemulsions based on a sunflower lecithin-Tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10Huaiqiong Chen, Yongguang Guan, Qixin ZhongFood Microbiology|January 27, 2022
Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oilHuaiqiong Chen, Yongguang Guan, Anyi Wang, et al.Food Chemistry|September 9, 2022
Development of nonionic nanoemulsions to improve hydrophobic 9'-cis-bixin stability in acidic aqueous medium with in vitro cytosis and nanosafety evaluationYuhao Zhu, Chenming Dai, Danyu Lv, et al.Food Chemistry|September 24, 2013
Developing an effective means to reduce 5-hydroxymethyl-2-furfural from caramel colourYongguang Guan, Mingshun Chen, Shujuan Yu, et al.Pageof 3