Jiang, Longwei

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

Zhang, H., Tan, S., Gan, H., Zhang, H., Xia, N., Jiang, L., Ren, H., & Zhang, X. (2023) · Food Chemistry

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Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

Wang, L., Cheng, X., Lan, H., Jiang, L., Liu, X., Pei, J., Zhang, M., Zhong, Q., Chen, W., Chen, W., et al. (2024) · Food Hydrocolloids

Proteins in Food SystemsPickering emulsions and particle stabilization

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