Author/Creator: Xu, Yan-Teng - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Xu, Yan-Teng

1. High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles. (January 2020)

Authors:: Xu, Yan-Teng; Tang, Chuan-He; Binks, Bernard P.
Journal:: Food hydrocolloids
Issue:: Volume 98(2020)
Page Start:
Record Type:: Journal Article
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2. Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation. (January 2020)

Authors:: Peng, Li-Ping; Xu, Yan-Teng; Li, Xiu-Ting; Tang, Chuan-He
Journal:: Food hydrocolloids
Issue:: Volume 98(2020)
Page Start:
Record Type:: Journal Article
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3. Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin. (March 2019)

Authors:: Xu, Yan-Teng; Liu, Tong-Xun; Tang, Chuan-He
Journal:: Food hydrocolloids
Issue:: Volume 88(2019)
Page Start:: 21
Record Type:: Journal Article
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4. Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals. (February 2018)

Authors:: Chen, Qiu-Hong; Zheng, Jie; Xu, Yan-Teng; Yin, Shou-Wei; Liu, Fu; Tang, Chuan-He
Journal:: Food hydrocolloids
Issue:: Volume 75(2018)
Page Start:: 125
Record Type:: Journal Article
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5. Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH. (June 2020)

Authors:: Xu, Yan-Teng; Wang, Yu-Han; Chen, Fei-Ping; Tang, Chuan-He
Journal:: Food hydrocolloids
Issue:: Volume 103(2020)
Page Start:
Record Type:: Journal Article
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