Yingyi Mao

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Bing Cui, Yingyi Mao, Hongshan Liang et al. · International Journal of Biological Macromolecules · 2022 · 109 citations

Food Colloid, Emulsion Gel, Pork Backfat +7

Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

Yingyi Mao, David Julian McClements · Food & Function · 2012 · 98 citations

Food Chemistry, Food Colloid, Biochemistry +14

Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets

Yingyi Mao, David Julian McClements · Food Hydrocolloids · 2010 · 64 citations

Food Colloid, Protein-coated Lipid Droplets, Microemulsion +3

Fatty acid positional distribution (<i>sn</i>-2 fatty acids) and phospholipid composition in Chinese breast milk from colostrum to mature stage

Ke Wu, Runying Gao, Fang Tian et al. · British Journal Of Nutrition · 2018 · 57 citations · Full text

Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabilization of β-Carotene

Yingyi Mao, Marie Dubot, Hang Xiao et al. · Journal of Agricultural and Food Chemistry · 2013 · 55 citations

Food Colloid, Lipid Preparation, Other Emulsions +11