Yu Rong Guo

Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols

Zhi Chao Song, Huan Zhang, Peng Fei Niu et al. · Food Chemistry · 2023 · 71 citations

Agriculture, Food Science, Food Chemistry +14

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface

Tian Gong, Bang Chen, Ching Yuan Hu et al. · Food Research International · 2022 · 58 citations

Agriculture, Food Science, Nutritional Sciences +16

Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate

Tian Gong, Tian Dan, Ching Yuan Hu et al. · LWT · 2021 · 54 citations · Full text

Agriculture, Biochemistry, Food Science +17

Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate

Xue Yang, Lin Shi, Tian Gong et al. · International Journal of Biological Macromolecules · 2022 · 30 citations

Agriculture, Biochemistry, Food Science +8

Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis

Wanqing Li, Hui Liu, Yu Rong Guo et al. · Food Chemistry · 2024 · 14 citations

Agriculture, Biochemistry, Food Science +17