Yanjie Zhao

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule

Qian Ma, Shuaiyi Ma, Yanjie Zhao et al. · Food Research International · 2022 · 56 citations

Agriculture, Food Science, Nutritional Sciences +17

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids

Qian Ma, Meng Sun, Yanjie Zhao et al. · Food Hydrocolloids · 2024 · 35 citations

Agriculture, Biochemistry, Food Science +17

Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions

Xiaoxue Yu, Yanjie Zhao, Meng Sun et al. · LWT · 2022 · 34 citations · Full text

Agriculture, Food Science, Nutrition +17

Preparation, characterization, and binding mechanism of quercetin-loaded composite nanoparticles based on zein-soybean protein isolate

Zhouliang Sun, Dan Li, Peiying Lin et al. · Food Chemistry · 2024 · 30 citations

Pharmacy, Materials Science, Pharmaceutics +13

Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM

Yanjie Zhao, Lu Liu, Qian Ma et al. · Food Hydrocolloids · 2024 · 24 citations

Agriculture, Dairy Science, Food Science +17