Keyang Lu - Concepedia

Author

Keyang Lu

Northeast Agricultural University

Also Known As

Keyang Lu

Publications

676

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University

About

Keyang Lu is an author at Northeast Agricultural University specializing in engineering, biotechnology, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	519
2	Biochemistry	3	3	203
3	Health Sciences	2	2	117
4	Medicine	1	1	113
5	Natural Sciences	1	1	96

Keyang Lu

Publications

648

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Food Engineering NanomedicineEngineeringDelivery SystemsMedicineCoarse Emulsion	2021	113
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, Food Hydrocolloids Food ChemistrySoy Protein IsolateFood ColloidEngineeringBiochemistry	2021	96
Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers Lu Han, Keyang Lu, Shijiao Zhou, Food Chemistry Food ColloidLipid PreparationMicroemulsionDifferent Hydrophilic EmulsifiersW/o/w Double Emulsions	2021	89
Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions Shijiao Zhou, Lu Han, Keyang Lu, Food Chemistry Food ChemistryIsolate–phytosterols NanoparticlesFood ColloidBiomanufacturingEngineering	2022	86
Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods Lu Han, Jinlong Li, Yitong Jiang, Food Chemistry Different Modification MethodsProtein ChemistryFunctional PropertiesEngineeringBiochemistry	2023	76
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil Lu Han, Keyang Lu, Shijiao Zhou, LWT Food ColloidNanomedicineEngineeringMicro-encapsulationMicroemulsion	2020	73
Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion Jinjie Yang, Bin Zhu, Keyang Lu, Food Research International Biopolymer GelFood ColloidEngineeringQuercetin-loaded PerformanceBiotechnology	2023	44
Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels Lu Han, Shijiao Zhou, Keyang Lu, Food Chemistry Biopolymer GelFormation MechanismMicroemulsionInducer TypeSol-gel Synthesis	2022	40
Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein Lu Han, Shijiao Zhou, Xiaoying Zhang, Journal of Food Science Black Bean ProteinFunctional PropertiesEngineeringFood AnalysisFood Biophysics	2021	31

Page 1