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 · 55 citations · Full text

Nutrition, Food Oral Processing, Food Texture +5

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 · 47 citations · Full text

Food Chemistry, Medicine, Glycobiology +5

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 · 42 citations

Preparation and emulsifying properties of trace elements fortified gum arabic

Bing Hu, Lingyu Han, Huiling Kong et al. · Food Hydrocolloids · 2018 · 36 citations

Food Chemistry, Chemical Composition, Microemulsion +2

Application of a Mytilus edulis-derived promoting calcium absorption peptide in calcium phosphate cements for bone

Zhe Xu, Zhixuan Zhu, Hui Chen et al. · Biomaterials · 2022 · 35 citations

Tissue Engineering, Calcium Absorption Peptide, Bone Health +8