Lechuan Wang

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability

Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism