Hui Yang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Hui Yang has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
He Liu
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
1 shared publication- He Liu
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
1 shared publication Hong Song
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
1 shared publicationLina Yang
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
1 shared publication- Lina Yang
College of Food Science and Technology, Bohai University, Jinzhou, China
1 shared publication - Shengnan Wang
College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China
1 shared publication
Latest Publications
- 7 August 2023
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (1) , 13-22
Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil–water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.
- 7 August 2023
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (1) , 13-22
Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil–water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.
- 15 March 2023
- Published by Elsevier in Food Chemistry
- Vol. 418, 135956
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
- 15 March 2023
- Published by Elsevier in Food Chemistry
- Vol. 418, 135956
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide