Xue Hei
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View article: Analysis of the characteristics of walnut cultivars and construction of the suitability evaluation model for soluble proteins processing
Analysis of the characteristics of walnut cultivars and construction of the suitability evaluation model for soluble proteins processing Open
View article: 3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating Open
In this study, oil-in-water Pickering emulsion gels stabilized by soybean protein isolate microgel particles were prepared by a combination of high pressure homogenization and heating. These particles swiftly adsorbed onto the oil-water in…
View article: Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology
Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology Open
Microfluidic technology, as a continuous and mass preparation method of nanoparticles, has attracted much attention in recent years. In this study, zein nanoparticles (ZNPs) were continuously fabricated in a highly controlled manner by com…
View article: Effects of Ethanol Addition on the Quality and Stability of Pickering Emulsions: Developing Baijiu-Infused Ice Cream
Effects of Ethanol Addition on the Quality and Stability of Pickering Emulsions: Developing Baijiu-Infused Ice Cream Open
View article: 3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating
3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating Open
View article: Characteristics of Pickering Emulsions Stabilized by Microgel Particles of Five Different Plant Proteins and Their Application
Characteristics of Pickering Emulsions Stabilized by Microgel Particles of Five Different Plant Proteins and Their Application Open
View article: Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein Open
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold…
View article: Improving the Physicochemical and Emulsifying Properties of Protein-Based Pickering Particles by Using Co-Spray Drying Agents
Improving the Physicochemical and Emulsifying Properties of Protein-Based Pickering Particles by Using Co-Spray Drying Agents Open