1. Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers. (1st February 2022) Authors: Han, Lu; Lu, Keyang; Zhou, Shijiao; Qi, Baokun; Li, Yang Journal: Food chemistry Issue: Volume 369(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. (February 2022) Authors: Du, Xiaoqian; Hu, Miao; Liu, Guannan; Qi, Baokun; Zhou, Shijiao; Lu, Keyang; Xie, Fengying; Zhu, Xiuqing; Li, Yang Journal: Journal of food engineering Issue: Volume 314(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil. (March 2021) Authors: Han, Lu; Lu, Keyang; Zhou, Shijiao; Zhang, Shuang; Xie, Fengying; Qi, Baokun; Li, Yang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery. (October 2022) Authors: Han, Lu; Peng, Xiao; Zhou, Shijiao; Huang, Yuyang; Zhang, Shuang; Li, Yang Journal: Food research international Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein. Issue 1 (23rd December 2021) Authors: Han, Lu; Zhou, Shijiao; Zhang, Xiaoying; Lu, Keyang; Qi, Baokun; Li, Yang Journal: Journal of food science Issue: Volume 87:Issue 1(2022) Page Start: 165 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels. (15th June 2022) Authors: Han, Lu; Zhou, Shijiao; Lu, Keyang; Zheng, Yunge; Qi, Baokun; Li, Yang Journal: Food chemistry Issue: Volume 379(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions. (March 2022) Authors: Liu, Guannan; Hu, Miao; Du, Xiaoqian; Qi, Baokun; Lu, Keyang; Zhou, Shijiao; Xie, Fengying; Li, Yang 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) ↗
8. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. (1st August 2022) Authors: Zhou, Shijiao; Han, Lu; Lu, Keyang; Qi, Baokun; Du, Xiaoqian; Liu, Guannan; Tang, Yuqing; Zhang, Shuang; Li, Yang Journal: Food chemistry Issue: Volume 384(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗