Lingyu Han

The role of texture in the palatability and food oral processing

Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang et al. · Food Hydrocolloids · 2023 · 64 citations · Full text

Agriculture, Food Science, Nutrition +12

Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

Bing Hu, Kangping Wang, Lingyu Han et al. · Food Hydrocolloids · 2019 · 50 citations · Full text

Agriculture, Biochemistry, Nutritional Sciences +9

All-Natural Food-Grade Hydrophilic–Hydrophobic Core–Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method

Bing Hu, Lingyu Han, Ruixiang Ma et al. · ACS Applied Materials & Interfaces · 2019 · 43 citations

Pharmacy, Food Science, Pharmaceutics +17

Effect of arabinogalactan protein complex content on emulsification performance of gum arabic

Lingyu Han, Bing Hu, Ruixiang Ma et al. · Carbohydrate Polymers · 2019 · 39 citations · Full text

Agriculture, Biochemistry, Food Science +12

Preparation and emulsifying properties of trace elements fortified gum arabic

Bing Hu, Lingyu Han, Huiling Kong et al. · Food Hydrocolloids · 2018 · 37 citations

Agriculture, Chemistry, Food Science +11