Yuan Lyu

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions

Effect of physicochemical properties of peptides from soy protein on their antimicrobial activity

Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin