Xinguang Qin

Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin

Gang Liu, Qi Wang, Zhongze Hu et al. · Journal of Agricultural and Food Chemistry · 2019 · 179 citations

Food Colloid, Pickering Emulsion Delivery, Nanomedicine +9

Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins

Gang Liu, Wanrong Li, Xinguang Qin et al. · Food Hydrocolloids · 2019 · 114 citations

Biopolymer Gel, Glycated Whey Proteins, Microemulsion +4

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Xinguang Qin, Dan Yuan, Qi Wang et al. · Journal of Agricultural and Food Chemistry · 2018 · 101 citations

Food Chemistry, Maillard-reacted Whey Protein, Engineering +15

Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability

Xinguang Qin, Jingyi Yu, Qi Wang et al. · LWT · 2021 · 87 citations · Full text

Food Colloid, Food Packaging, Engineering +18

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Gang Liu, Wanrong Li, Xinguang Qin et al. · Food Hydrocolloids · 2020 · 81 citations · Full text

Conjugated Linolenic Acid, Engineering, Polymer Science +6