Yuexi Yang

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng, Xiangzhen Kong, Yeming Chen et al. · Food Hydrocolloids · 2015 · 364 citations

Biomanufacturing, Pea Proteins, Protein Engineering +6

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Yuexi Yang, Steve W. Cui, Jianhua Gong et al. · Food Hydrocolloids · 2015 · 157 citations

Food Chemistry, Biomanufacturing, Physical Stability +6

Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene

Sheng Fang, Xiaojian Zhao, Yanmei Liu et al. · Food Hydrocolloids · 2019 · 132 citations

Materials Science, Food Colloid, Spray Drying +5

Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product

Yuexi Yang, Steve W. Cui, Jianhua Gong et al. · Food Research International · 2015 · 65 citations

Food Chemistry, Food Colloid, Oil-in-water Emulsions +4

Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors

Zhanqiang Hu, Yuexi Yang, Lin Lu et al. · Food Chemistry · 2020 · 43 citations

Different Temperatures, Water Absorption Expansion, Engineering +6