1. Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate. (March 2023) Authors: Wang, Yuxiao; Li, Mo; Wen, Xin; Tao, Haiteng; Wang, Kunli; Fu, Rao; Tao, Hongxun; Wang, Fuying; Chen, Nan; Ni, Yuanying Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of modifying β-casein by maillard reaction and genipin crosslinking on in vitro digestion of the micelles. (April 2022) Authors: Li, Mo; Wen, Xin; Wang, Kunli; Wang, Yuxiao; Liu, Zihao; Ni, Yuanying Journal: Food hydrocolloids Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa). (January 2021) Authors: Wang, Kunli; Li, Mo; Wang, Yuxiao; Liu, Zihao; Ni, Yuanying Journal: Food hydrocolloids Issue: Volume 110(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of genipin concentration on cross-linked β-casein micelles as nanocarrier of naringenin: Colloidal properties, structural characterization and controlled release. (November 2020) Authors: Li, Mo; Wang, Kunli; Wang, Yuxiao; Han, Qianyun; Ni, Yuanying; Wen, Xin Journal: Food hydrocolloids Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol. (August 2021) Authors: Tao, Haiteng; Wang, Bozhuo; Wen, Haichao; Cui, Bo; Zhang, Zheng; Kong, Xiangping; Wang, Yuxiao Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. (March 2022) Authors: Pan, Xin; Zhao, Wenting; Wang, Yuxiao; Xu, Yingying; Zhang, Wentao; Lao, Fei; Liao, Xiaojun; Wu, Jihong Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Structure characterization of a polysaccharide extracted from noni (Morinda citrifolia L.) and its protective effect against DSS-induced bowel disease in mice. (May 2019) Authors: Jin, Mingyu; Wang, Yuxiao; Yang, Xiaobing; Yin, Hui; Nie, Shaoping; Wu, Xiaoyong Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan. (August 2022) Authors: Tao, Haiteng; Guo, Li; Qin, Zhen; Yu, Bin; Wang, Yuxiao; Li, Jianpeng; Wang, Zhaobo; Shao, Xianbo; Dou, Guangpeng; Cui, Bo Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗