Yinghua Nie

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Jiamin Xu, Lili Yang, Yinghua Nie et al. · LWT · 2022 · 58 citations · Full text

Biopolymer Gel, Engineering, Molecular Modification +10

Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions

Jiamin Xu, Ting Zhang, Yangyi Zhang et al. · International Journal of Biological Macromolecules · 2021 · 50 citations

Food Colloid, Fish Oil-loaded Emulsions, Micro-encapsulation +3

Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

Lili Yang, Mengyang Yang, Jiamin Xu et al. · Food Chemistry · 2021 · 50 citations

Food Chemistry, Food Colloid, Biopolymer Gel +5

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization

Mengyang Yang, Lili Yang, Jiamin Xu et al. · Food Chemistry · 2021 · 37 citations

Food Chemistry, Emulsion Stabilization, Molecular Characteristics +3

Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin

Yangyi Zhang, Jiamin Xu, Ting Zhang et al. · Food Chemistry · 2022 · 29 citations

Engineering, Carbon Numbers, Biochemistry +9