Qing He

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

Ruren Li, Qing He, Mi Guo et al. · Food Hydrocolloids · 2019 · 63 citations

Agriculture, Biochemistry, Food Science +13

Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene

Ruren Li, Gaibo Yuan, Denghui Li et al. · Food & Function · 2022 · 17 citations

Agriculture, Food Science, Nutritional Sciences +15

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions

Ruren Li, Qing He, Liangyan Rong et al. · Journal of Food Science · 2019 · 14 citations

Agriculture, Biochemistry, Food Science +14