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Yingmao Yuan

Beijing Technology and Business University

5

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46

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Structures and physicochemical characterization of enzyme extracted oil bodies from rice bran

2020 Lwt - Food Science and Technology
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Enhancing physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles

2020 Food & Function
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The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

2020 Frontiers in Nutrition
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The removal of pesticide residues from pakchoi (Brassica rape L. ssp. chinensis) by ultrasonic treatment

2019 Food Control
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Investigation of (+)‐catechin stability under ultrasonic treatment and its degradation kinetic modeling

2018 Journal of Food Process Engineering
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