Ran Meng

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

Xiaomin Li, Zhengzong Wu, Bao Zhang et al. · Food Chemistry · 2019 · 158 citations · Full text

Biopolymer Gel, Potential Delivery Vehicles, Chemical Engineering +6

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Yi Pan, Zhengzong Wu, Qiutao Xie et al. · Food Hydrocolloids · 2019 · 130 citations

Different Degree, Food Colloid, Engineering +8

Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

Yi Pan, Zhengzong Wu, Bao Zhang et al. · Food Chemistry · 2019 · 112 citations

Storage Stability, Engineering, Polymer Science +6

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

Yi Pan, Qiutao Xie, Jie Zhu et al. · Food Chemistry · 2019 · 111 citations

Food Colloid, Engineering, Curcumin-loaded Emulsions +4

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Xiaolong Li, Ran Meng, Baocai Xu et al. · Food Chemistry · 2022 · 103 citations

Food Chemistry, Food Colloid, Biomanufacturing +9