Xiangzhou Yi

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

Yang Chen, Xiangzhou Yi, Zhenyu Zhang et al. · Food Hydrocolloids · 2021 · 126 citations

Engineering, Chemical Engineering, Chemistry +16

Interactions and emulsifying properties of ovalbumin with tannic acid

Chen Yang, Jie Hu, Xiangzhou Yi et al. · LWT · 2018 · 109 citations

Agriculture, Chemistry, Food Science +11

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

Yang Chen, Zhenshun Li, Xiangzhou Yi et al. · LWT · 2019 · 76 citations

Agriculture, Chemistry, Food Science +10

Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid

Dan He, Xiangzhou Yi, Guanghua Xia et al. · LWT · 2022 · 57 citations · Full text

Life Sciences, Biochemistry, Food Science +13

Liposome-whey protein interactions and its relation to emulsifying properties

Xiangzhou Yi, Quanhui Zheng, Baomiao Ding et al. · LWT · 2018 · 55 citations

Agriculture, Dairy Science, Food Science +12