Yingmei Wu

Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity

Yingmei Wu, Longquan Xu, Xiaoyi Liu et al. · LWT · 2021 · 96 citations

Agriculture, Biochemistry, Food Science +17

Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Xiang Huang, Rui Tu, Hongbo Song et al. · Journal of Food Engineering · 2022 · 51 citations

Engineering, Food Science, Materials Science +17

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

Yan Zhou, Gangxiang Fei, K. M. Faridul Hasan et al. · Food Chemistry X · 2023 · 43 citations · Full text

Agriculture, Enology, Food Science +17

Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion

Xiang Huang, Rui Tu, Hongbo Song et al. · International Journal of Biological Macromolecules · 2022 · 41 citations

Life Sciences, Food Science, Nutritional Sciences +17

Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

Xiang Huang, Hui Ying Yang, Aihua Lou et al. · Food Chemistry · 2024 · 40 citations

Agriculture, Biochemistry, Food Science +17