Yunqing Jiang

Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid

Ningzhe Wang, Xiao Zhao, Yunqing Jiang et al. · International Journal of Biological Macromolecules · 2022 · 95 citations

Food Chemistry, Biopolymer Gel, Whey Protein Isolate +8

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

Ningzhe Wang, Jie Hu, Kaida Zhang et al. · Food Hydrocolloids · 2023 · 90 citations

Tissue Engineering, Biopolymer Gel, Excellent Rheological Properties +8

Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates

Yao Meng, Xiao Zhao, Yunqing Jiang et al. · Food Chemistry · 2022 · 68 citations

Engineering, Maillard Reaction Conditions, Biochemistry +10

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

Ningzhe Wang, Kaida Zhang, Yurou Chen et al. · Food Chemistry · 2023 · 57 citations

Food Chemistry, Engineering, Quercetin Bioaccessibility +9

Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener

Qingfeng Ban, Zonghao Liu, Chongwei Yu et al. · Journal of Dairy Science · 2020 · 56 citations · Full text

Nutrition, Food Analysis, Food Antioxidant +16