Yan Li
Yan Li
College of Food Science and Technology, Huazhong Agricultural University
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New mathematical model for interpreting pH-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility
Y Li, DJ McClements
Journal of agricultural and food chemistry 58 (13), 8085-8092, 2010
Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method
Y Li, M Hu, DJ McClements
Food Chemistry 126 (2), 498-505, 2011
Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions
H Chen, X Hu, E Chen, S Wu, DJ McClements, S Liu, B Li, Y Li
Food Hydrocolloids 61, 662-671, 2016
Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads
Y Li, M Hu, Y Du, H Xiao, DJ McClements
Food Hydrocolloids 25 (1), 122-130, 2011
Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization
Y Li, J Zheng, H Xiao, DJ McClements
Food hydrocolloids 27 (2), 517-528, 2012
Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings
Y Li, M Hu, H Xiao, Y Du, EA Decker, DJ McClements
European Journal of Pharmaceutics and Biopharmaceutics 76 (1), 38-47, 2010
Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent
Y Li, S Le Maux, H Xiao, DJ McClements
Journal of agricultural and food chemistry 57 (19), 9243-9249, 2009
Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions
W Li, H Chen, Z He, C Han, S Liu, Y Li
LWT-Food Science and Technology 62 (1), 39-47, 2015
Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates
Y Li, DJ McClements
Food Hydrocolloids 25 (5), 1025-1033, 2011
Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions
Y Li, DJ McClements
European journal of pharmaceutics and biopharmaceutics 79 (2), 423-431, 2011
Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate
Y Hu, Y Li, W Zhang, G Kou, Z Zhou
Food Hydrocolloids 77, 588-597, 2018
Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions
E Chen, S Wu, DJ McClements, B Li, Y Li
Food Hydrocolloids 69, 103-110, 2017
Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions
G Sun, Q Zhao, S Liu, B Li, Y Li
Food Hydrocolloids 97, 105178, 2019
Physical stability and antimicrobial activity of encapsulated cinnamaldehyde by self‐emulsifying nanoemulsion
WL Tian, LL Lei, Q Zhang, Y Li
Journal of Food Process Engineering 39 (5), 462-471, 2016
In situ interfacial conjugation of chitosan with cinnamaldehyde during homogenization improves the formation and stability of chitosan-stabilized emulsions
H Chen, DJ McClements, E Chen, S Liu, B Li, Y Li
Langmuir 33 (51), 14608-14617, 2017
Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation
Y An, X Yan, B Li, Y Li
European Food Research and Technology 239, 1077-1085, 2014
Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements
Y Li, J Kim, Y Park, DJ McClements
Food & function 3 (5), 528-536, 2012
Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants
Y Li, DJ McClements
Food Hydrocolloids 35, 367-374, 2014
Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde
E Chen, L Cao, DJ McClements, S Liu, B Li, Y Li
Food Hydrocolloids 77, 976-985, 2018
Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles
Y Hu, G Kou, Q Chen, Y Li, Z Zhou
Lwt 99, 24-33, 2019
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