Concepedia

Yingzhou Ni

YN

Statistics

Publications

5

Citations

307

H-Index

5

Active since

2015

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Yingzhou Ni is an author at State Key Laboratory of Food Science and Technology specializing in food science, proteins in foods, and whey proteins.

Publications per year

2015–2020

5

Publications

5

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

Amr M. Bakry, Zheng Fang, Yingzhou Ni et al. · Food Hydrocolloids · 2016 · 103 citations

, , +13

Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol

Wenwen Feng, Chun Yue, Wusigale et al. · Food Research International · 2018 · 77 citations

, , +12

Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles

Yingzhou Ni, Lijie Wen, Lei Wang et al. · International Dairy Journal · 2015 · 58 citations

, , +14

α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion

Huayan Bao, Yingzhou Ni, Wusigale et al. · International Dairy Journal · 2020 · 40 citations

, , +14

Partition and digestive stability of α-tocopherol and resveratrol/naringenin in whey protein isolate emulsions

Zheng Fang, Wusigale, Huayan Bao et al. · International Dairy Journal · 2019 · 29 citations

, , +12

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