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 · 89 citations

Food Chemistry, Food Bioactive Compound, Total Phenolics +4

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 · 47 citations

Materials Science, Food Chemistry, Food Colloid +12

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 · 41 citations · Full text

Food Chemistry, Kiwifruit Wine, Chemical Composition +13

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 · 37 citations

Nutrition, W1/o/w2 Double Emulsions, Biochemistry +7

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

Pei Zhang, Lan Liu, Qun Huang et al. · Ultrasonics Sonochemistry · 2024 · 29 citations · Full text

Food Colloid, Functional Property, Egg White Protein +18