Yuying Fu
Hangzhou, 310018, China
Last Updated: 09/26/2026
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Found 23 publications
Glycyrrhizic acid nanofibrils as potent ice recrystallization inhibitors: mechanism and application in ice cream.
Journal: Food research international (Ottawa, Ont.)
Published: January 26, 2026
Octenyl succinic anhydride grafting enhances the colloidal stability of egg yolk high-density lipoproteins for quercetin delivery.
Journal: International journal of biological macromolecules
Published: January 11, 2026
Controllable preparation of whey protein isolate fibrils-oxidized dextran covalent complex as a delivery vehicle for enhancing iron bioavailability.
Journal: Food research international (Ottawa, Ont.)
Published: October 28, 2025
Nature-Inspired Biomineralization for Food Innovation: Biomimetic Material Design and Targeted Nutrient Delivery.
Journal: Comprehensive reviews in food science and food safety
Published: August 31, 2025
Whey protein hydrolysate fibrils-dextran delivery iron oxides: stability and bioavailability.
Journal: International journal of biological macromolecules
Published: July 28, 2025
Covalent engineering of pectin-whey protein isolate conjugates enhances mucoadhesion and bioaccessibility of curcumin microparticles: Strategic impacts of crosslinking modalities.
Journal: Food chemistry
Published: July 16, 2025
In situ construction, characterization, and bioavailability of nano-iron oxide-whey protein isolate amyloid fibrils carriers.
Journal: Food research international (Ottawa, Ont.)
Published: May 21, 2025
Milk-derived peptide fibril-iron nanoparticles prepared by a coordination-driven in-situ reduction approach with high bioavailability and sustained iron (II) protection.
Journal: Food research international (Ottawa, Ont.)
Published: April 08, 2025
pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides.
Journal: Journal of agricultural and food chemistry
Published: April 11, 2024
Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration.
Journal: Journal of agricultural and food chemistry
Published: October 19, 2023
Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages.
Journal: Journal of agricultural and food chemistry
Published: September 25, 2023
Last Updated: 09/26/2026