Lijun Yin

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Qiaomei Zhu, Yijun Pan, Xin Jia et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 172 citations

Agriculture, Food Science, Nutritional Sciences +17

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

Hao Chen, Aiguo Ji, Shuang Qiu et al. · Food Hydrocolloids · 2016 · 114 citations

Agriculture, Biochemistry, Food Science +12

New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

Shuang Qiu, Jing Gan, Yan Liu et al. · Food Hydrocolloids · 2016 · 91 citations

Agriculture, Biochemistry, Food Science +14

Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties

Yan Liu, Shuang Qiu, Jinlong Li et al. · Carbohydrate Polymers · 2014 · 58 citations

Agriculture, Biochemistry, Food Science +15

A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

Jinlong Li, Yongqiang Cheng, Pan Wang et al. · Food Hydrocolloids · 2010 · 54 citations

Agriculture, Biotechnology, Food Science +17