Xiangyi Tang

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

Xiangyi Tang, Zhiming Wang, Hecheng Meng et al. · Journal of Agricultural and Food Chemistry · 2021 · 81 citations

Pharmacy, Bioengineering, Biotechnology +17

Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins

Tao Zhang, Zhiming Wang, Shujuan Yu et al. · Food Hydrocolloids · 2021 · 77 citations

Agriculture, Biochemistry, Food Science +13

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion

Yaocheng Huang, Jiawei Lin, Xiangyi Tang et al. · International Journal of Biological Macromolecules · 2021 · 56 citations

Agriculture, Biochemistry, Food Science +8

Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating

He Li, Xiangyi Tang, Chunjian Wu et al. · LWT · 2019 · 50 citations

Life Sciences, Biochemistry, Metabolism +1

Ethanol-soluble polysaccharide from sugar beet pulp for stabilizing zein nanoparticles and improving encapsulation of curcumin

Tao Zhang, Shujuan Yu, Xiangyi Tang et al. · Food Hydrocolloids · 2021 · 47 citations

Natural Sciences, Food Science, Materials Science +15