Wang Y - Search Results

1

Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core-shell nanoparticles for sustained release of curcumin.

Li X, Xu T, Wu C, Fan G, Li T, Wang Y, Zhou D. Li X, et al. Among authors: wang y. Food Chem. 2023 May 1;407:135124. doi: 10.1016/j.foodchem.2022.135124. Epub 2022 Dec 1. Food Chem. 2023. PMID: 36473353

2

Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins.

Wang Y, Liu C, Ma T, Zhao J. Wang Y, et al. Food Chem. 2019 Oct 15;295:267-273. doi: 10.1016/j.foodchem.2019.05.128. Epub 2019 May 20. Food Chem. 2019. PMID: 31174759

3

Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol.

Huang M , Liang C , Tan C , Huang S , Ying R , Wang Y , Wang Z , Zhang Y . Huang M , et al. Among authors: wang z, wang y. Food Funct. 2019 Oct 16;10(10):6447-6458. doi: 10.1039/c9fo01338e. Food Funct. 2019. PMID: 31524893

4

Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin.

Huang M, Wang Y, Ahmad M, Ying R, Wang Y, Tan C. Huang M, et al. Among authors: wang y. Food Chem. 2021 Mar 31;357:129732. doi: 10.1016/j.foodchem.2021.129732. Online ahead of print. Food Chem. 2021. PMID: 33872869

5

Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment.

Zhang W, Liu C, Zhao J, Ma T, He Z, Huang M, Wang Y. Zhang W, et al. Among authors: wang y. Food Chem. 2021 Oct 1;358:129862. doi: 10.1016/j.foodchem.2021.129862. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940296

6

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking.

He Z, Liu C, Zhao J, Guo F, Wang Y. He Z, et al. Among authors: wang y. Food Chem. 2023 Jan 15;399:133924. doi: 10.1016/j.foodchem.2022.133924. Epub 2022 Aug 11. Food Chem. 2023. PMID: 36029672

7

Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties.

Yang F, Jin S, Li X, Shen J, Zeng X, Wang Y, Zhou G, Tang C. Yang F, et al. Among authors: wang y. Food Chem. 2023 Aug 1;416:135818. doi: 10.1016/j.foodchem.2023.135818. Epub 2023 Mar 5. Food Chem. 2023. PMID: 36893643

8

Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins.

Cheng Q, Liu C, Zhao J, Guo F, Qin J, Wang Y. Cheng Q, et al. Among authors: wang y. Food Chem. 2025 Jan 15;463(Pt 1):141114. doi: 10.1016/j.foodchem.2024.141114. Epub 2024 Sep 4. Food Chem. 2025. PMID: 39243628

9

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS.

Tang CB, Zhang WG, Wang YS, Xing LJ, Xu XL, Zhou GH. Tang CB, et al. J Agric Food Chem. 2016 Aug 24;64(33):6466-76. doi: 10.1021/acs.jafc.6b02438. Epub 2016 Aug 10. J Agric Food Chem. 2016. PMID: 27486909

10

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids.

Wang Y, Xiong YL. Wang Y, et al. Foods. 2021 Jul 9;10(7):1599. doi: 10.3390/foods10071599. Foods. 2021. PMID: 34359467 Free PMC article.

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