1. Determination of the pH- and thermal stability mechanism of lipophilic protein–hydroxypropyl methylcellulose oil-in-water emulsion. (1st February 2022) Authors: Zhong, Mingming; Sun, Yufan; Sun, Yuanda; Wang, Qi; Qi, Baokun; Li, Yang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 155(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment. (November 2021) Authors: Zhong, Mingming; Sun, Yufan; Sun, Yuanda; Fang, Lin; Qi, Baokun; Xie, Fengying; Li, Yang Journal: Food research international Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil‐in‐water emulsion. (20th March 2022) Authors: Zhao, Xiaoming; Zheng, Huanyu; Sun, Yuanda; Zhang, Meng; Geng, Mengjie; Li, Yang; Teng, Fei Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 11(2022) Page Start: 4830 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E. (June 2021) Authors: Wang, Diqiong; Zhong, Mingming; Sun, Yufan; Fang, Lin; Sun, Yuanda; Qi, Baokun; Li, Yang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 144(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery. (July 2023) Authors: Shang, Wenbo; Sun, Yuanda; Song, Jia; Zhang, Pengjing; Hou, Yitong; Wang, Haitao; Tan, Mingqian Journal: Food hydrocolloids Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion. (15th November 2022) Authors: Zhong, Mingming; Sun, Yufan; Sun, Yuanda; Fang, Lin; Wang, Qi; Qi, Baokun; Li, Yang Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein. (12th May 2022) Authors: Sun, Yuanda; Zhong, Mingming; Sun, Yufan; Li, Yang; Qi, Baokun; Jiang, Lianzhou Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 13(2022) Page Start: 6146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Stability and digestion characteristics of pickering high internal phase emulsions formed by acid-induced soy lipophilic protein, β-conglycinin, and globulin. (January 2022) Authors: Sun, Yuanda; Zhong, Mingming; Zhao, Xiaoming; Li, Yang; Qi, Baokun; Jiang, Lianzhou Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Stability prediction and analysis for large underground cavern controlled by weak interlayer zone under high geostress. Issue 4 (October 2021) Authors: Duan, Shuqian; Liu, Guofeng; Gao, Po; Sun, Yuanda; Xu, Laibiao; Cao, Bei; Jiang, Quan Journal: IOP conference series Issue: Volume 861:Issue 4(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions. (15th March 2022) Authors: Sun, Yuanda; Zhong, Mingming; Zhao, Xiaoming; Song, Hanyu; Wang, Qi; Qi, Baokun; Jiang, Lianzhou Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗