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Qianyu Ye
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引用次数
引用次数
年份
Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Q Ye, N Georges, C Selomulya
Trends in Food Science & Technology 78, 167-179, 2018
2502018
On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food
Q Ye, F Ge, Y Wang, MW Woo, P Wu, XD Chen, C Selomulya
Food chemistry 346, 128900, 2021
342021
Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics
Q Ye, MW Woo, C Selomulya
Food chemistry 280, 255-261, 2019
342019
Modification of pea protein isolate for ultrasonic encapsulation of functional liquids
Q Ye, M Biviano, S Mettu, M Zhou, R Dagastine, M Ashokkumar
RSC advances 6 (108), 106130-106140, 2016
292016
Ultrasonically synthesized organic liquid-filled chitosan microcapsules: part 2: characterization using AFM (atomic force microscopy) and combined AFM–confocal laser scanning …
S Mettu, Q Ye, M Zhou, R Dagastine, M Ashokkumar
Soft Matter 14 (16), 3192-3201, 2018
162018
Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach
Q Ye, F Ge, Y Wang, P Wu, XD Chen, C Selomulya
Food chemistry 372, 131327, 2022
122022
On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy
W Kim, Y Wang, J Vongsvivut, Q Ye, C Selomulya
Food Chemistry 426, 136565, 2023
62023
Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins
Y Lao, Q Ye, Y Wang, J Vongsvivut, C Selomulya
Food Research International 172, 113180, 2023
52023
Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties
W Kim, Y Wang, Q Ye, Y Yao, C Selomulya
Food and Bioproducts Processing 139, 204-215, 2023
42023
Trends in Food Science & Technology
Q Ye, N Georges, C Selomulya
Elsevier 78, 167-179, 2018
42018
Ultrasonically synthesized organic liquid-filled chitosan microcapsules: part 1: tuning physical & functional properties
Q Ye, S Mettu, M Zhou, R Dagastine, M Ashokkumar
Soft Matter 14 (16), 3202-3208, 2018
42018
Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)
W Kim, Y Wang, M Ma, Q Ye, VI Collins, C Selomulya
Food Bioscience 53, 102513, 2023
32023
Stable nanoemulsions for poorly soluble curcumin: From production to digestion response in vitro
Q Ye, S Kwon, Z Gu, C Selomulya
Journal of Molecular Liquids 394, 123720, 2024
22024
Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends
RR Naik, Q Ye, Y Wang, C Selomulya
Food Research International 175, 113759, 2024
12024
Visual monitoring of disintegration of solid Oral dosage forms in simulated gastric fluids using low-field NMR imaging
Q Ye, M Ding, P Zhang, P Wu, Y Wang, C Selomulya, XD Chen
AAPS PharmSciTech 23 (7), 246, 2022
12022
Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems
RR Naik, Q Ye, Y Wang, C Selomulya
Future Foods, 100380, 2024
2024
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Y Lao, Q Ye, Y Wang, C Selomulya
Food Reviews International, 1-30, 2024
2024
Encapsulation strategy with whey protein isolate to improve bioaccessibility and targeted release of bioactive ingredients during (in vitro) digestion
Q Ye
Monash University, 2021
2021
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