Keyang Lu

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Xiaoqian Du, Miao Hu, Guannan Liu et al. · Journal of Food Engineering · 2021 · 113 citations

Nanomedicine, Engineering, Delivery Systems +10

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du et al. · Food Hydrocolloids · 2021 · 96 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +10

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Lu Han, Keyang Lu, Shijiao Zhou et al. · Food Chemistry · 2021 · 89 citations

Food Colloid, Lipid Preparation, Microemulsion +5

Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

Shijiao Zhou, Lu Han, Keyang Lu et al. · Food Chemistry · 2022 · 86 citations

Food Chemistry, Isolate–phytosterols Nanoparticles, Food Colloid +11

Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods

Lu Han, Jinlong Li, Yitong Jiang et al. · Food Chemistry · 2023 · 76 citations

Different Modification Methods, Protein Chemistry, Functional Properties +7