1. Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe. (February 2023) Authors: Du, Mengjia; Zhang, Yin; Zhao, Yiguo; Fang, Yapeng 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) ↗
2. Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period. (25th December 2014) Authors: Zhao, Yiguo; Xu, Mei; You, Zhinneg; Li, Dongsheng; Zhou, Mingquan; Zhu, Yupeng; Wang, Chao Other Names: Ngo Huu H. Academic Editor. Journal: Journal of chemistry Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. (May 2023) Authors: Zhao, Yiguo; Khalesi, Hoda; He, Jun; Fang, Yapeng Journal: Food hydrocolloids Issue: Volume 138(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization. (November 2020) Authors: Ma, Zhaoxiang; Zhao, Yiguo; Khalid, Nauman; Shu, Gaofeng; Neves, Marcos A.; Kobayashi, Isao; Nakajima, Mitsutoshi 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. Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility. (November 2017) Authors: Shu, Gaofeng; Khalid, Nauman; Tan, Tai Boon; Zhao, Yiguo; Neves, Marcos A.; Kobayashi, Isao; Nakajima, Mitsutoshi Journal: Journal of functional foods Issue: Volume 38:Part A(2017) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization. (January 2019) Authors: Zhao, Yiguo; Khalid, Nauman; Shu, Gaofeng; Neves, Marcos A.; Kobayashi, Isao; Nakajima, Mitsutoshi Journal: Food hydrocolloids Issue: Volume 86(2019) Page Start: 70 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors. (December 2022) Authors: Zhao, Yiguo; Wang, Chenxi; Chang, Yuyang; Li, Saiya; Sun, Cuixia; Fang, Yapeng Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process. (30th September 2021) Authors: Zhao, Yiguo; Wang, Chenxi; Lu, Wei; Sun, Cuixia; Zhu, Xinyuan; Fang, Yapeng Journal: Food chemistry Issue: Volume 357(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Fabrication and Characterization of Dodecenyl Succinic Anhydride Modified Kudzu Starch. (13th September 2021) Authors: Zhao, Yiguo; Khalid, Nauman; Nakajima, Mitsutoshi Journal: Stärke Issue: Volume 74:Number 1/2(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons. Issue 13 (9th June 2022) Authors: Du, Mengjia; Zhao, Yiguo; Zhang, Yin; Sun, Shifan; Fang, Yapeng Journal: Food & function Issue: Volume 13:Issue 13(2022) Page Start: 6975 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗