Items where Author is "Hu, Bing"

Article

Zhu, Junzhe, Han, Lingyu, Wang, Meini, Yang, Jixin, Fang, Yapeng, Zheng, Qiuyue, Zhang, Xiaobo, Cao, Jijuan and Hu, Bing (2024) Formation, influencing factors, and applications of internal channels in starch: A review. Food Chemistry: X, 21 (101196). ISSN 2590-1575

Han, Lingyu, Zhai, Ruiyi, Shi, Ruitao, Hu, Bing, Yang, Jixin, Xu, Zhe, Ma, Kun, Li, Yingmei and Li, Tingting (2024) Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions. Food Chemistry: X, 21 (101130). ISSN 2590-1575

Yang, Yisu, Han, Lingyu, Cao, Jijuan, Yang, Xi, Hu, Chuhuan, Yang, Jixin, Zheng, Qiuyue, Zhang, Xiaobo and Hu, Bing (2023) Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches. LWT - Food Science and Technology, 191 (115635). ISSN 0023-6438

Han, Lingyu, Zhai, Ruiyi, Hu, Bing, Yang, Jixin, Li, Yaoyao, Xu, Zhe, Meng, Yueyue and Li, Tingting (2023) Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility. Foods, 12 (15). ISSN 2304-8158

Wang, Hongyan, Zhang, Jiukai, Han, Lingyu, Cao, Jijuan, Yang, Jixin, Zhang, Ying and Hu, Bing (2023) Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion. Frontiers in Nutrition, 9 (110587). ISSN 2296-861X

Hu, Bing, Yang, Yisu, Han, Lingyu, Yang, Jixin, Zheng, Wenjie and Cao, Jijuan (2022) Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches. Food Hydrocolloids, 131 (107750). ISSN 1873-7137

Gao, Zhiming, Zhang, Chao, Wu, Yuehan, Chen, Fangfang, Hu, Bing, Wang, Ran and Nishinari, Katsuyoshi (2021) Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters. Food Structure, 31 (100242). ISSN 2213-3291

Zhang, Xun, Hu, Bing, Zhao, Yiguo, Yang, Yisu, Gao, Zhiming, Nishinari, Katsuyoshi, Yang, Jixin, Zhang, Yin and Fang, Yapeng (2021) Electrostatic interaction-based fabrication of calcium alginate–zein core–shell microcapsules of regulable shapes and sizes. Langmuir, 37 (35). pp. 10424-10432. ISSN 1520-5827

Hu, Bing, Han, Lingyu, Cao, Jijuan, Nishinari, Katsuyoshi, Yang, Jixin, Fang, Yapeng and Li, Dongmei (2021) Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates. Food Hydrocolloids, 118 (106764). ISSN 0268-005X (In Press)

Han, Lingyu, Hu, Bing, Ratcliffe, Ian, Senan, Chandra, Yang, Jixin and Williams, Peter A (2020) Octenyl-succinylated inulin for the encapsulation and release of hydrophobic compounds. Carbohydrate Polymers, 238 (116199). ISSN 0144-8617

Han, Lingyu, Wang, Kangping, Hu, Bing, Zhou, Bin, Yang, Jixin and Li, Shugang (2019) Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability. Food Hydrocolloids, 102. ISSN 0268-005X

Han, Lingyu, Hu, Bing, Ma, Ruixiang, Gao, Zhiming, Nishinari, Katsuyoshi, Phillips, Glyn O, Yang, Jixin and Fang, Yapeng (2019) Effect of arabinogalactan protein complex content on emulsification performance of gum arabic. Carbohydrate Polymers, 224. ISSN 0144-8617

Gao, Zhiming, Huang, Ying, Hu, Bing, Zhang, Ke, Xiaofei, Xu, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O and Yang, Jixin (2018) Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal). Colloids and Surfaces A: Physicochemical and Engineering Aspects, 562. pp. 1-7. ISSN 0927-7757

Hu, Bing, Han, Lingyu, Kong, Huiling, Nishiari, Katsuyoshi, Phillips, Glyn O, Yang, Jixin and Fang, Y (2018) Preparation and emulsifying properties of trace elements fortified gum arabic. Food Hydrocolloids, 88. pp. 43-49. ISSN 0268-005X