1. Effects of deacetylation degree, molecular weight, and preparation method on wet‐adhesive and rheological properties of chitosan as food‐grade adhesive. Issue 8 (3rd June 2022) Authors: Guo, Yunsi; Liu, Wenfeng; Dong, Shiliang; Li, Yingxue; He, Jiewang; Liu, Fengfeng; Li, Ran; Zhang, Suyun; Cai, Lei; Zhang, Yue Journal: Journal of food processing and preservation Issue: Volume 46:Issue 8(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives. (1st March 2023) Authors: Zhang, Yue; Guo, Yunsi; Liu, Feng; Luo, Yangchao Journal: Food chemistry Issue: Volume 403(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. (February 2023) Authors: Feng, Sirui; Guo, Yunsi; Liu, Feng; Li, Zhangpeng; Chen, Kexian; Handa, Akihiro; Zhang, Yue Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion. (July 2021) Authors: Liu, Feng; Feng, Sirui; Guo, Yunsi; Li, Zhangpeng; Chen, Lichun; Handa, Akihiro; Zhang, Yue Journal: Food structure Issue: Volume 29(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗