| Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers X Liu, J Guo, ZL Wan, YY Liu, QJ Ruan, XQ Yang Food Hydrocolloids 77, 168-175, 2018 | 197 | 2018 |
| Plant protein-based delivery systems for bioactive ingredients in foods ZL Wan, J Guo, XQ Yang Food & function 6 (9), 2876-2889, 2015 | 170 | 2015 |
| Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions ZL Wan, JM Wang, LY Wang, Y Yuan, XQ Yang Food Chemistry 161, 324-331, 2014 | 163 | 2014 |
| Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength Y Yuan, ZL Wan, XQ Yang, SW Yin Food Research International 55, 207-214, 2014 | 123 | 2014 |
| Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside–resveratrol complex ZL Wan, JM Wang, LY Wang, XQ Yang, Y Yuan Journal of agricultural and food chemistry 61 (18), 4433-4440, 2013 | 118 | 2013 |
| Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system Z Wan, X Yang, LMC Sagis Langmuir 32 (32), 8092-8101, 2016 | 112 | 2016 |
| Nonlinear surface dilatational rheology and foaming behavior of protein and protein fibrillar aggregates in the presence of natural surfactant Z Wan, X Yang, LMC Sagis Langmuir 32 (15), 3679-3690, 2016 | 102 | 2016 |
| Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery YH Wang, ZL Wan, XQ Yang, JM Wang, J Guo, Y Lin Food Hydrocolloids 54, 40-48, 2016 | 100 | 2016 |
| Synergistic interfacial properties of soy protein–stevioside mixtures: relationship to emulsion stability ZL Wan, LY Wang, JM Wang, Q Zhou, Y Yuan, XQ Yang Food Hydrocolloids 39, 127-135, 2014 | 96 | 2014 |
| Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside ZL Wan, LY Wang, JM Wang, Y Yuan, XQ Yang Journal of agricultural and food chemistry 62 (28), 6834-6843, 2014 | 95 | 2014 |
| Responsive emulsion gels with tunable properties formed by self-assembled nanofibrils of natural saponin glycyrrhizic acid for oil structuring Z Wan, Y Sun, L Ma, X Yang, J Guo, S Yin Journal of Agricultural and Food Chemistry 65 (11), 2394-2405, 2017 | 90 | 2017 |
| Food-grade emulsions and emulsion gels prepared by soy protein–pectin complex nanoparticles and glycyrrhizic acid nanofibrils Q Li, Q He, M Xu, J Li, X Liu, Z Wan, X Yang Journal of agricultural and food chemistry 68 (4), 1051-1063, 2020 | 77 | 2020 |
| Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid Z Wan, Y Sun, L Ma, J Guo, J Wang, S Yin, X Yang Food & function 8 (1), 75-85, 2017 | 76 | 2017 |
| Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators Q Li, M Xu, J Xie, E Su, Z Wan, LMC Sagis, X Yang Food research international 140, 110076, 2021 | 75 | 2021 |
| Self-assembled egg yolk peptide micellar nanoparticles as a versatile emulsifier for food-grade oil-in-water Pickering nanoemulsions Z Du, Q Li, J Li, E Su, X Liu, Z Wan, X Yang Journal of agricultural and food chemistry 67 (42), 11728-11740, 2019 | 65 | 2019 |
| Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles ZM Gao, JM Wang, NN Wu, Z Wan, J Guo, XQ Yang, S Yin Journal of agricultural and food chemistry 61 (32), 7838-7847, 2013 | 59 | 2013 |
| Zein/tannic acid complex nanoparticles‐stabilised emulsion as a novel delivery system for controlled release of curcumin Y Zou, J Zhong, R Pan, Z Wan, J Guo, J Wang, S Yin, X Yang International Journal of Food Science & Technology 52 (5), 1221-1228, 2017 | 58 | 2017 |
| Long-lived and thermoresponsive emulsion foams stabilized by self-assembled saponin nanofibrils and fibrillar network Z Wan, Y Sun, L Ma, F Zhou, J Guo, S Hu, X Yang Langmuir 34 (13), 3971-3980, 2018 | 56 | 2018 |
| Multiple water-in-oil-in-water emulsion gels based on self-assembled saponin fibrillar network for photosensitive cargo protection L Ma, Z Wan, X Yang Journal of agricultural and food chemistry 65 (44), 9735-9743, 2017 | 54 | 2017 |
| The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls C Liu, XL Lin, Z Wan, Y Zou, FF Cheng, XQ Yang Food & function 7 (12), 4830-4840, 2016 | 54 | 2016 |
Leonard SagisWageningen UniversityBestätigte E-Mail-Adresse bei wur.nl
