Concepedia

Kejing Yang

KY

1

Publications

133

Citations

1

H-Index

2020

Active since

Affiliations

University of Massachusetts Amherst(Current)

Kejing Yang is an author at University of Massachusetts Amherst specializing in food chemistry, food processing, and food engineering.

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Publications per year

2020–2020

1

Publications

1

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

Li Tian, Kejing Yang, Shulin Zhang et al. · Food Chemistry · 2020 · 133 citations

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