Yabo Dong
Harbin, 150030, China
Last Updated: 09/26/2026
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Found 10 publications
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior.
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior.
Journal: Food chemistry
Published: October 14, 2024
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management.
Journal: Food chemistry
Published: April 29, 2024
Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review.
Journal: Food chemistry: X
Published: October 05, 2023
Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications.
Journal: Food chemistry: X
Published: July 28, 2023
Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system.
Journal: Food chemistry
Published: March 27, 2023
Quercetin directed transformation of calcium carbonate into porous calcite and their application as delivery system for future foods.
Journal: Biomaterials
Published: June 30, 2022
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate.
Journal: Biomaterials
Published: November 19, 2021
Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes.
Journal: Food & function
Published: October 08, 2021
Showing 1-10 of 10
Last Updated: 09/26/2026