Yufan Sun

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang, Baokun Qi, Fengying Xie et al. · Food Hydrocolloids · 2020 · 181 citations

Food Colloid, Engineering, Oil-water Interface +7

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

Yang Li, Mingming Zhong, Fengying Xie et al. · Food Chemistry · 2019 · 66 citations

Food Chemistry, Food Colloid, Lipid Analysis +4

Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions

Yufan Sun, Shuang Zhang, Fengying Xie et al. · Food Chemistry · 2020 · 64 citations

Food Chemistry, Food Colloid, Covalent Modification +6

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

Mingming Zhong, Fengying Xie, Shuang Zhang et al. · Food Hydrocolloids · 2020 · 63 citations

Food Chemistry, Food Colloid, Biopolymer Gel +10

Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies

Yufan Sun, Mingming Zhong, Lichun Wu et al. · Food Hydrocolloids · 2021 · 58 citations

Food Colloid, Natural Emulsions, Digestion Properties +5