Publications by authors named "Keyang Lu"

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Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods.
Lu Han, Jinlong Li, Yitong Jiang, Keyang Lu, Panpan Yang

Food Chem· January 2024

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Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.
Jinjie Yang, Bin Zhu, Keyang Lu, Jingjing Dou, Yijie Ning

Food Res Int· July 2023

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Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions.
Shijiao Zhou, Lu Han, Keyang Lu, Baokun Qi, Xiaoqian Du

Food Chem· August 2022

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Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels.
Lu Han, Shijiao Zhou, Keyang Lu, Yunge Zheng, Baokun Qi

Food Chem· June 2022

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Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers.
Lu Han, Keyang Lu, Shijiao Zhou, Baokun Qi, Yang Li

Food Chem· February 2022

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Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein.
Lu Han, Shijiao Zhou, Xiaoying Zhang, Keyang Lu, Baokun Qi

J Food Sci· January 2022

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Chaetochromones A and B, two new polyketides from the fungus Chaetomium indicum (CBS.860.68).
Keyang Lu, Yisheng Zhang, Li Li, Xuewei Wang, Gang Ding

Molecules· September 2013

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