Xueyang Yue

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry ( Vaccinium ashei ) wine pomace

Bo He, Lingli Zhang, Xueyang Yue et al. · Food Chemistry · 2016 · 326 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +11

Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage

Bo He, Jiao Ge, Pengxiang Yue et al. · Food Chemistry · 2016 · 200 citations

Food Chemistry, Engineering, Biotechnology +7

Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro

Jiao Ge, Xueyang Yue, Shuo Wang et al. · Food Research International · 2018 · 108 citations

Chitosan Derivatives, Nanomedicine, Biofunctional Material +3

Preparation of nanoliposomal carriers to improve the stability of anthocyanins

Jinpeng Chi, Jiao Ge, Xueyang Yue et al. · LWT · 2019 · 88 citations

Nanomedicine, Functional Modification, Engineering +5

Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice

Lingli Zhang, Wenbo Wang, Xueyang Yue et al. · Journal of Food Science and Technology · 2019 · 35 citations · Full text

Food Chemistry, Blueberry Juice, Biochemistry +4