李艳｜华中农业大学｜学者主页

2026

油凝胶稳定W/O乳液替代大豆油对大豆蛋白乳液凝胶的咸味调控及其应用

杨晴晴，张风玲，李艳

《现代食品科技》

2026

不同酯化度果胶对矢车菊素-3-O-葡萄糖苷胃肠稳定性的影响

李艳，李大婧，周存山，何伟伟，徐亚元，戴竹青，张钟元

《食品工业科技》

2026

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

Donghui Li, Jinhua Gong, Shilin Liu, Wenhua Ran, Jing Zhao, Yan Li

European Food Research and Technology

DOI

2026

Collagen peptides induce hollow vesicle formation during intestinal digestion to enhance curcumin bioaccessibility in whey protein concentrate-stabilized emulsions

Yiqing Zou, Wenxia Dong, Md Shabudden Ahamed, W Li, Shanshan Hu, Yanrong Zhao, Yan Li

Food Chemistry X

DOI

2026

Novel Protein Resources for Sustainable Food Systems: Integrating Protein Chemistry, Nutritional Evaluation, and Food Applications

Qiaocui Liu, Ziyan Dai, Bin Li, Yan Li, Tao Hou

Journal of Food Science

DOI

2025

Synergistic co-encapsulation of Saccharomyces cerevisiae and Lactobacillus helveticus in water-in-water Pickering emulsion with enhanced probiotic viability and digestive resistance

Yajie Li, Jie Zhang, Sha Ao, Huaqiang Cao, Yan Li, Bin Li, Shilin Liu

Food Bioscience

DOI

2025

Regulation of Na+ diffusion and retention in oral cavity by arabinogalactan-protein fraction from gum arabic and its mechanism of enhancing saltiness perception

Xuyue Wang, Wenjing Chen, Jing Li, Bin Zhou, Yan Li, Bin Li, Hongshan Liang

Food Chemistry

DOI

2025

Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception

Xuyue Wang, Xuexia Dai, Jing Li, Bin Zhou, Yan Li, Bin Li, Hongshan Liang

Food Hydrocolloids

DOI

2025

The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion

Zhengzhuo Zhao, Jingyun Liu, Xinyu Zhu, Beixi Li, Jinyu Chen, Qi Zhou, Ziyan Wang, Yan Li, Yijie Chen, Jun Guo

Food Research International

DOI

2025

Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties

Sha Ao, Le Li, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2025

Improvement Effect of Soy Lecithin on the Stability and Delivery Efficiency of Ternary Interfacial Stabilized Emulsions

Xinpei Wang, Wenbo Li, Md Shabudden Ahamed, Yan Li

Journal of Food Process Engineering

DOI

2025

Building microcompartments using chitosan-stabilized water-in-water emulsion as templates for microbial cultivation

Ruirui Liu, Qi Li, Huaqiang Cao, Sha Ao, Fajian Li, Yan Li, Bin Li, Haiqing Chen, Shilin Liu

Process Biochemistry

DOI

2025

Recent progress on the application of imine-based surfactants in emulsion systems: from delivery systems to pH-responsive platforms

Md Shabudden Ahamed, Cuie Tang, Shili Liu, Bin Li, Elham Assadpour, Seid Mahdi Jafari, Yan Li

Advances in Colloid and Interface Science

DOI

2025

Encapsulation of Lactobacillus Helveticus in Magnetic Water-in-water Pickering Emulsions with Enhanced Stability

Cong‐Ying Zhou, Ruirui Liu, Sha Ao, Shaojun Wang, Huaqiang Cao, Yan Li, Bin Li, Shilin Liu

Food Biophysics

DOI

2025

Physical stability improvement and digestion behavior evaluation of yogurt by incorporating cinnamaldehyde-loaded whey protein microcapsules

Yan Hu, Yaping An, Qingfeng Zhao, Cuie Tang, Shilin Liu, Bin Li, Yan Li, Seid Mahdi Jafari

International Journal of Biological Macromolecules

DOI

2025

Influence of whey protein types on the bioaccessibility of β-carotene in different formulations: Emulsions vs microcapsules

Shanshan Hu, Fang Tian, Shiqi Yi, Qihang Liu, Shilin Liu, Yanrong Zhao, Xuguang Zhang, Yan Li

Food Bioscience

DOI

2025

Water-in-water Pickering emulsions as a fascinating culture and embedding medium for Saccharomyces cerevisiae

Sha Ao, Yudong Sun, Xiaoqi Ding, Cong‐Ying Zhou, Yuan Wang, Junxia He, Huaqiang Cao, Yan Li, Bin Li, Shilin Liu

Food Bioscience

DOI

2024

Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses

Ali Korin, Mahmoud Youssef, Abdeen Elsiddig Eltyeb Elkhedir, Yan Li, Amgad Albahi, Essam Abd Elazim, Ibrahim Khalifa, Sajid Maqsood, Bin Li

International Journal of Biological Macromolecules

DOI

2024

Hydrolysis behavior evaluation of sports protein supplements with different composition and dosage forms: In vitro dynamic gastric digestion

Wenbo Li, Wenxia Dong, Chengxin Tian, Yanrong Zhao, Yan Li

LWT

DOI

2024

Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)

Gege Sun, Bin Li, Yan Li, David Julian McClements

Food Research International

DOI

2024

Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation

Gege Sun, Jinhua Gong, David Julian McClements, Shilin Liu, Bin Li, Yan Li

Food Hydrocolloids

DOI

2024

Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions

Yingzhu Zhang, Jinqi Xu, Jinhua Gong, Yan Li

Foods

DOI

2024

Fabrication of chitosan-based emulsion as an adjuvant to enhance nasal mucosal immune responses

Donghui Li, Wenbo Li, Sheng Li, Yangyang Zhang, Xianwen Hu, Shilin Liu, Yan Li

International Journal of Biological Macromolecules

DOI

2023

肉桂油对蛋清蛋白/可得然胶凝胶理化特性及释放肉桂醛性能的影响

周婷婷，宫金华，杨雯，李艳

《食品科学技术学报》

2023

Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation

Shanshan Hu, Wenbo Li, Zhi Cai, Cuie Tang, Bin Li, Shilin Liu, Yan Li

Critical Reviews in Food Science and Nutrition

DOI

2023

Biomacromolecule based water-in-water Pickering emulsion: A fascinating artificial cell-like compartment for the encapsulation of Lactobacillus plantarum

Mengjiao Ruan, Yunxiao Xie, Chaoyi Zhou, Yan Li, Bin Li, Yangyang Zhang, Shilin Liu

Food Bioscience

DOI

2023

Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies

Cristian Vasile Dima, Elham Assadpour, Alexandru Nechifor, Ştefan Dima, Yan Li, Seid Mahdi Jafari

Critical Reviews in Food Science and Nutrition

DOI

2023

Water-in-water Pickering emulsion stabilized by cellulose nanocrystals as space-confined encapsulating systems: From establishment to stability

Yunxiao Xie, Mengjiao Ruan, Jie Zhang, Maria Kibtia, Yan Li, Bin Li, Yangyang Zhang, Shilin Liu

Food Hydrocolloids

DOI

2023

Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer

Qian Shen, Wei Zheng, Fei Han, Jun Dai, Rong Song, Jing Li, Yan Li, Bin Li, Yijie Chen

International Journal of Biological Macromolecules

DOI

2023

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li

Foods

DOI

2022

低共熔溶剂微乳液改善类胡萝卜素溶解度、稳定性和抗氧化活性的研究

李艳

《广东海洋大学》

2022

Effect of surface charge density of bacterial cellulose nanofibrils on the properties of O/W Pickering emulsions co-stabilized with gelatin

Yilan Wu, Yilan Wu, Yan Li, Bin Li, Yangyang Zhang, Yuehan Wu, Yuehan Wu, Shilin Liu

Food Hydrocolloids

DOI

2022

Pickering emulsions stabilized by homogenized ball-milled eggshell particles in combination with sodium alginate

Yu Zhang, Weiting Fu, Siyao Chen, Hongshan Liang, Jing Li, Yan Li, Bin Li

International Journal of Biological Macromolecules

DOI

2022

Water-in-water emulsion stabilized by cellulose nanocrystals and their high enrichment effect on probiotic bacteria

Chaoyi Zhou, Yunxiao Xie, Yan Li, Bin Li, Yangyang Zhang, Shilin Liu

Journal of Colloid and Interface Science

DOI

2022

Construction of stable O/W/O multiple emulsions using beeswax to control the melting point of the continuous oil phase

Chunxiang Zhang, Yuxing Gao, Yilan Wu, Zhiliang Zheng, Yunxiao Xie, Yan Li, Bin Li, Ying Pei, Shilin Liu

Food Hydrocolloids

DOI

2022

Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions

Runan Zhao, Junjie Hu, Tianyi Yan, Haocheng Guo, Yong Deng, Yan Li, Zhengcang Yang, Haitian Fang, Wenjun Wang, Donghong Liu

LWT

DOI

2022

Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

Qian Shen, Ting Xiong, Jun Dai, Xi Chen, Ling Wang, Yan Li, Jing Li, Bin Li, Yijie Chen

Food Hydrocolloids

DOI

2022

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis

Qian Shen, Ting Xiong, Wei Zheng, Yilun Luo, Weiting Peng, Jun Dai, Rong Song, Yan Li, Shilin Liu, Bin Li, Yijie Chen

Food Research International

DOI

2022

Properties and stability of water-in-water emulsions stabilized by microfibrillated bacterial cellulose

Chan Lei, Yunxiao Xie, Yilan Wu, Yan Li, Bin Li, Ying Pei, Shilin Liu

Food Hydrocolloids

DOI

2022

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Bing Cui, Yingyi Mao, Hongshan Liang, Yan Li, Jing Li, Shuxin Ye, Wenxin Chen, Bin Li

International Journal of Biological Macromolecules

DOI

2022

Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs

Huanhuan Cui, Cuie Tang, Shan Wu, David Julian McClements, Shilin Liu, Bin Li, Yan Li

Food Chemistry

DOI

2022

Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying

Rongxi Fang, Hongshan Liang, Jing Li, Yijie Chen, Xiaogang Luo, Yan Li, Bin Li, Shilin Liu

Journal of Food Science

DOI

2022

Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

Yujie Lei, Xingzhong Zhang, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu

Food Bioscience

DOI

2022

Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions

Xingzhong Zhang, Yuehan Wu, Yan Li, Bin Li, Ying Pei, Shilin Liu

Food Hydrocolloids

DOI

2022

Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system

Yingzhu Zhang, Ying R. Yang, Yingyi Mao, Yanrong Zhao, Xiang Robert Li, Junjie Hu, Yan Li

Food & Function

DOI

2021

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils

Yilan Wu, Chan Lei, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu

Carbohydrate Polymers

DOI

2021

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

Xingzhong Zhang, Yan Li, Jing Li, Hongshan Liang, Yijie Chen, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu

LWT

DOI

2021

Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt

Gege Sun, Fei Liu, Runan Zhao, Yan Hu, Bin Li, Shilin Liu, Yan Li, Bakht Ramin Shah

Food Structure

DOI

2021

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing

Huanhuan Cui, Qihang Liu, David Julian McClements, Bin Li, Shilin Liu, Yan Li

Foods

DOI

2021

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels

Runan Zhao, Weiting Fu, Yijie Chen, Bin Li, Shilin Liu, Yan Li

Food Chemistry

DOI

2021

Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions

Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2021

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Yunxiao Xie, Yujie Lei, Jianhua Rong, Xingzhong Zhang, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Zhicai Fang, Xiaogang Luo, Ying Pei, Chunyan Zhong, Shilin Liu

LWT

DOI

2021

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

Qi Li, Yilan Wu, Rongxi Fang, Chan Lei, Yan Li, Bin Li, Ying Pei, Xiaogang Luo, ShilinLiu

Trends in Food Science & Technology

DOI

2021

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Yuxing Gao, Yujie Lei, Yuehan Wu, Hongshan Liang, Jing Li, Ying Pei, Yan Li, Bin Li, Xiaogang Luo, Shilin Liu

Food Chemistry

DOI

2021

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils

Qi Li, Yuehan Wu, Mohd Shabbir, Ying Pei, Hongshan Liang, Jing Li, Yijie Chen, Yan Li, Bin Li, Xiaogang Luo, Shilin Liu

Food Chemistry

DOI

2021

Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties

Xingzhong Zhang, Yujie Lei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2021

Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein

Gege Sun, XiaoKe Liu, David Julian McClements, Shilin Liu, Bin Li, Yan Li

Journal of Colloid and Interface Science

DOI

2020

单双脂肪酸甘油酯/磷脂复配对婴儿配方奶粉乳液中脂溶性营养素生物可给性的影响

胡俊杰，李艳，崔欢欢

《食品与机械》

DOI

2020

Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge

Runan Zhao, Shan Wu, Shilin Liu, Bin Li, Yan Li

Molecules

DOI

2020

Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions

Junjie Hu, Chaozhang Huang, Gong Anda, Huanle Chen, Shilin Liu, Bin Li, Yan Li

International Journal of Biological Macromolecules

DOI

2020

Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles

Hafiz Muhammad Ahsan, Ying Pei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2020

Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance

Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2020

One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery

Huanle Chen, Runan Zhao, Jun‐Jie Hu, Zixiang Wei, David Julian McClements, Shilin Liu, Bin Li, Yan Li

Journal of Agricultural and Food Chemistry

DOI

2019

盐离子对花生粕分离蛋白纳米粒子及其稳定Pickering乳液特性的影响

张亚珍，熊文飞，裴亚琼，李艳，李斌，王凌

《食品科学》

2019

Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions

Kanghui He, Xingzhong Zhang, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2019

Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

Xingzhong Zhang, Juan Zhou, Jinghua Chen, Bin Li, Yan Li, Shilin Liu

Food Hydrocolloids

DOI

2019

Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy

Qi Li, Pan Chen, Yan Li, Bin Li, Shilin Liu

Carbohydrate Polymers

DOI

2019

Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion

Qi Li, Bing Xie, Yixiang Wang, Yanting Wang, Liangcai Peng, Yan Li, Bin Li, Shilin Liu

Food Hydrocolloids

DOI

2019

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Gang Jiang, Xingnian Liu, Ling Wang

Czech Journal of Food Sciences

DOI

2019

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

Gege Sun, Qingfeng Zhao, Shilin Liu, Bin Li, Yan Li

Food Hydrocolloids

DOI

2019

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

Hafiz Muhammad Ahsan, Xingzhong Zhang, Yan Li, Bin Li, Shilin Liu

International Journal of Biological Macromolecules

DOI

2019

Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

Yan Hu, Qiao Shu, Fei Liu, Lingling Lei, Bin Li, Yanping Cao, Yan Li

Food Hydrocolloids

DOI

2018

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

Weiting Fu, Enmin Chen, David Julian McClements, Yanping Cao, Shilin Liu, Bin Li, Yan Li

ACS Applied Bio Materials

DOI

2018

O/W Pickering Emulsion Templated Organo-hydrogels with Enhanced Mechanical Strength and Energy Storage Capacity

Xingzhong Zhang, Yixiang Wang, Xiaogang Luo, Ang Lu, Yan Li, Bin Li, Shilin Liu

ACS Applied Bio Materials

DOI

2018

Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior

Qi Li, Yixiang Wang, Yuehan Wu, Kanghui He, Yan Li, Xiaogang Luo, Bin Li, Chengtao Wang, Shilin Liu

Food Hydrocolloids

DOI

2018

Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles

Yan Hu, Guangning Kou, Qiyang Chen, Yan Li, Zhiqin Zhou

LWT

DOI

2018

Ethyl cellulose aqueous dispersions: A fascinating supporter for increasing the solubility and sustained-release of cinnamaldehyde

Xingzhong Zhang, Xia Wu, Wei Li, Xiaogang Luo, Yan Li, Bin Li, Shilin Liu

Journal of Food Processing and Preservation

DOI

2018

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

Yaqiong Pei, Jiawei Wan, Meng You, David Julian McClements, Yan Li, Bin Li

Food Hydrocolloids

DOI

2018

Tailoring of structured hydroxypropyl methylcellulose-stabilized emulsions for encapsulation of nobiletin: modification of the oil and aqueous phases

Gege Sun, Lingling Lei, Huanle Chen, Bin Li, Yanping Cao, Yan Li

Food & Function

DOI

2017

Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde

Enmin Chen, Lianqi Cao, David Julian McClements, Shilin Liu, Bin Li, Yan Li

Food Hydrocolloids

DOI

2017

Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate

Yan Hu, Yan Li, Wenlin Zhang, Guangning Kou, Zhiqin Zhou

Food Hydrocolloids

DOI

2017

Impact of whey protein isolates and concentrates on the formation of protein nanoparticles‐stabilised Pickering emulsions

Dong Li, Enmin Chen, Huanle Chen, Huifang Zhou, Bin Li, Yan Li

International Journal of Food Science & Technology

DOI

2017

In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles

Yan Hu, Wenlin Zhang, Zunli Ke, Yan Li, Zhiqin Zhou

International Journal of Food Science & Technology

DOI

2017

Fabrication of nanoemulsion-filled alginate hydrogel to control the digestion behavior of hydrophobic nobiletin

Lingling Lei, Yazhen Zhang, Lingling He, Shan Wu, Bin Li, Yan Li, Yan Li

LWT

DOI

2017

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

Dengfeng Peng, Weiping Jin, Jing Li, Wenfei Xiong, Yaqiong Pei, Yuntao Wang, Yan Li, Bin Li

Journal of Agricultural and Food Chemistry

DOI

2017

Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

Enmin Chen, Shangong Wu, David Julian McClements, Bin Li, Yan Li

Food Hydrocolloids

DOI

2016

Enhancement of physical stability and bioaccessibility of tangeretin by soy protein isolate addition

Jiawei Wan, Dong Li, Rong Song, Bakht Ramin Shah, Bin Li, Yan Li

Food Chemistry

DOI

2016

Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification

Wei Xu, Zhenshun Li, Weiping Jin, Peiyi Li, Yingying Li, Hongshan Liang, Yan Li, Bin Li

Food Research International

DOI

2016

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

Bakht Ramin Shah, Chunlan Zhang, Yan Li, Bin Li

Food Research International

DOI

2016

Investigation into the physical stability of a eugenol nanoemulsion in the presence of a high content of triglyceride

Huanle Chen, Xing Jin, Yan Li, Jing Tian

RSC Advances

DOI

2015

Construction of pH-sensitive lysozyme/pectin nanogel for tumor methotrexate delivery

Liufeng Lin, Wei Xu, Hongshan Liang, Lei He, Shilin Liu, Yan Li, Bin Li, Yijie Chen

Colloids and Surfaces B Biointerfaces

DOI

2015

Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin

Hongshan Liang, Bin Zhou, Lei He, Yaping An, Liufeng Lin, Yan Li, Shilin Liu, Yijie Chen, Bin Li

RSC Advances

DOI

2015

A dynamic and self-crosslinked polysaccharide hydrogel with autonomous self-healing ability

Fuyuan Ding, Shuping Wu, Shishuai Wang, Yuan Xiong, Yan Li, Bin Li, Hongbing Deng, Yumin Du, Ling Xiao, Xiaowen Shi

Soft Matter

DOI

2015

Self-assembled zein–sodium carboxymethyl cellulose nanoparticles as an effective drug carrier and transporter

Hongshan Liang, Qingrong Huang, Bin Zhou, Lei He, Liufeng Lin, Yaping An, Yan Li, Shilin Liu, Yijie Chen, Bin Li

Journal of Materials Chemistry B

DOI

2015

Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels

Lingling Lei, Zongze He, Huanle Chen, David Julian McClements, Bin Li, Yan Li

RSC Advances

DOI

2015

Ultrasonic treatment of α-chitin regenerated from a NaOH/urea solvent with tunable capacity for stabilization of oil in water emulsion

Yuntao Wang, Tingguo Liu, Bakht Ramin Shah, Yan Li, Bin Li

RSC Advances

DOI

2015

Health benefits of konjac glucomannan with special focus on diabetes

Bakht Ramin Shah, Bin Li, Ling Wang, Shilin Liu, Yan Li, Wei Xu, Jin Weiping, Zhenshun Li

Bioactive Carbohydrates and Dietary Fibre

DOI

2015

Response to Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

David Julian McClements, Yan Li

Journal of Agricultural and Food Chemistry

DOI

2015

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Chunlan Zhang, Wei Xu, Weiping Jin, Bakht Ramin Shah, Yan Li, Bin Li

Food Research International

DOI

2015

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

Bakht Ramin Shah, Yan Li, Weiping Jin, Yaping An, Lei He, Zhenshun Li, Wei Xu, Bin Li

Food Hydrocolloids

DOI

2015

Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing

Huanle Chen, Yaping An, Xiangxing Yan, David Julian McClements, Bin Li, Yan Li

Food Hydrocolloids

DOI

2015

Physical Stability and Antimicrobial Activity of Encapsulated Cinnamaldehyde by Self‐Emulsifying Nanoemulsion

Wei‐Lu Tian, Lingling Lei, Qi Zhang, Yan Li

Journal of Food Process Engineering

DOI

2015

Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme

Wei Xu, Weiping Jin, Zhenshun Li, Hongshan Liang, Yuntao Wang, Bakht Ramin Shah, Yan Li, Bin Li

Food Research International

DOI

2015

Fabrication of gastric floating controlled release tablet based on konjac glucomannan

Hongshan Liang, Ting Ye, Bin Zhou, Jing Li, Lei He, Yan Li, Shilin Liu, Yijie Chen, Bin Li

Food Research International

DOI

2014

Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin

Lei He, Hongshan Liang, Liufeng Lin, Bakht Ramin Shah, Yan Li, Yijie Chen, Bin Li

Colloids and Surfaces B Biointerfaces

DOI

2014

Quantum dots loaded nanogels for low cytotoxicity, pH-sensitive fluorescence, cell imaging and drug delivery

Zhenshun Li, Wei Xu, Yuntao Wang, Bakht Ramin Shah, Chunlan Zhang, Yijie Chen, Yan Li, Bin Li

Carbohydrate Polymers

DOI

2014

Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

Yaping An, Xiangxing Yan, Bin Li, Yan Li

European Food Research and Technology

DOI

2014

Phase behavior of ovalbumin and carboxymethylcellulose composite system

Jia Wei, Bing Cui, Ting Ye, Liufeng Lin, Hao Zheng, Xiangxing Yan, Yan Li, Ling Wang, Shilin Liu, Bin Li

Carbohydrate Polymers

DOI

2014

Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions

Jinkai Zheng, Yan Li, Mingyue Song, Xiang Fang, Yong Cao, David Julian McClements, Hang Xiao

Food Research International

DOI

2014

Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions

Yan Li, David Julian McClements

Food Hydrocolloids

DOI

2013

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Xiaopeng Geng, Bing Cui, Yan Li, Weiping Jin, Yaping An, Bin Zhou, Ting Ye, Lei He, Hongshan Liang, Ling Wang, Yijie Chen, Bin Li

Food Hydrocolloids

DOI

2013

Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants

Yan Li, David Julian McClements

Food Hydrocolloids

DOI

2013

Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan)

Yan Li, David Julian McClements

Food Hydrocolloids

DOI

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期刊论文

油凝胶稳定W/O乳液替代大豆油对大豆蛋白乳液凝胶的咸味调控及其应用

不同酯化度果胶对矢车菊素-3-O-葡萄糖苷胃肠稳定性的影响

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

Collagen peptides induce hollow vesicle formation during intestinal digestion to enhance curcumin bioaccessibility in whey protein concentrate-stabilized emulsions

Novel Protein Resources for Sustainable Food Systems: Integrating Protein Chemistry, Nutritional Evaluation, and Food Applications

Synergistic co-encapsulation of Saccharomyces cerevisiae and Lactobacillus helveticus in water-in-water Pickering emulsion with enhanced probiotic viability and digestive resistance

Regulation of Na+ diffusion and retention in oral cavity by arabinogalactan-protein fraction from gum arabic and its mechanism of enhancing saltiness perception

Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception

The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion

Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties

Improvement Effect of Soy Lecithin on the Stability and Delivery Efficiency of Ternary Interfacial Stabilized Emulsions

Building microcompartments using chitosan-stabilized water-in-water emulsion as templates for microbial cultivation

Recent progress on the application of imine-based surfactants in emulsion systems: from delivery systems to pH-responsive platforms

Encapsulation of Lactobacillus Helveticus in Magnetic Water-in-water Pickering Emulsions with Enhanced Stability

Physical stability improvement and digestion behavior evaluation of yogurt by incorporating cinnamaldehyde-loaded whey protein microcapsules

Influence of whey protein types on the bioaccessibility of β-carotene in different formulations: Emulsions vs microcapsules

Water-in-water Pickering emulsions as a fascinating culture and embedding medium for Saccharomyces cerevisiae

Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses

Hydrolysis behavior evaluation of sports protein supplements with different composition and dosage forms: In vitro dynamic gastric digestion

Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)

Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation

Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions

Fabrication of chitosan-based emulsion as an adjuvant to enhance nasal mucosal immune responses

肉桂油对蛋清蛋白/可得然胶凝胶理化特性及释放肉桂醛性能的影响

Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation

Biomacromolecule based water-in-water Pickering emulsion: A fascinating artificial cell-like compartment for the encapsulation of Lactobacillus plantarum

Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies

Water-in-water Pickering emulsion stabilized by cellulose nanocrystals as space-confined encapsulating systems: From establishment to stability

Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

低共熔溶剂微乳液改善类胡萝卜素溶解度、稳定性和抗氧化活性的研究

Effect of surface charge density of bacterial cellulose nanofibrils on the properties of O/W Pickering emulsions co-stabilized with gelatin

Pickering emulsions stabilized by homogenized ball-milled eggshell particles in combination with sodium alginate

Water-in-water emulsion stabilized by cellulose nanocrystals and their high enrichment effect on probiotic bacteria

Construction of stable O/W/O multiple emulsions using beeswax to control the melting point of the continuous oil phase

Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions

Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis

Properties and stability of water-in-water emulsions stabilized by microfibrillated bacterial cellulose

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs

Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying

Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties

Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions

Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels

Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils

Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties

Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein

单双脂肪酸甘油酯/磷脂复配对婴儿配方奶粉乳液中脂溶性营养素生物可给性的影响

Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge

Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions

Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles

Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance

One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery

盐离子对花生粕分离蛋白纳米粒子及其稳定Pickering乳液特性的影响

Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions

Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy

Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

O/W Pickering Emulsion Templated Organo-hydrogels with Enhanced Mechanical Strength and Energy Storage Capacity

Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior

Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles

Ethyl cellulose aqueous dispersions: A fascinating supporter for increasing the solubility and sustained-release of cinnamaldehyde

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties