许燕｜华中农业大学｜学者主页

2025

Carboxylated chitin nanofibers as effective stabilizers in food-grade Pickering emulsions

Yan Chen, Richeng Wang, Yan Xu, S. Hatab, Mei-Ling Chen, Fei Liu, Wen-Hua Miao, Ya-Dong Zhao, Bin Zheng

LWT

DOI

2025

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Ruizhi Yang, Nasra Seif Juma, Ya-Dong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Ping-Ping Gao, Yanhong He

Comprehensive Reviews in Food Science and Food Safety

DOI

2025

Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods

Yong Guo, Jia-Cheng Wang, Lianxin Du, Chao Ma, Yan Xu, Xin Yang

Gels

DOI

2025

Research Progress on the Application of Food Colloids in Precise Targeted Delivery of Drugs and Bioactive Compounds

Yong Guo, Chao Ma, Lianxin Du, Yan Xu, Xin Yang

Gels

DOI

2024

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance

Xiao-Yun Chen, Feifan Zhang, Qiaomei Yang, Rusen Zhou, Yan Xu, Ping-Ping Gao, Ya-Dong Zhao

Food Hydrocolloids

DOI

2024

Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films

Yiyi Cheng, Xuemei Cai, Xin Zhang, Ya-Dong Zhao, Ru Song, Yan Xu, Haiyan Gao

Trends in Food Science & Technology

DOI

2024

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Yong Guo, Chao Ma, Yan Xu, Lianxin Du, Xin Yang

Gels

DOI

2023

Preparation, identification, activity prediction, and protective effects on IR-HepG2 cells of five novel DPP-IV inhibitory peptides from protein hydrolysate of skipjack tuna dark muscles.

Lingting Meng, Yan Song, Bin Zheng, Ya-Dong Zhao, Bing-Yuan Hong, Mingzhu Ma, Zheng-Shun Wen, Wen-Hua Miao, Yan Xu

Food & Function

DOI

2021

冷冻面团品质劣变及改良研究进展

袁婷婷，张栩，向小青，常译丹，牛猛，张宾佳，贾才华，许燕，赵思明

《农业工程学报》

2021

抗氧化茶酸乳的制备及品质控制研究

于俊娟，李颖华，许燕，黄玉军

《食品科技》

DOI

2021

小麦麦麸阿拉伯木聚糖的体外降脂作用研究

张修威，袁婷婷，牛猛，张宾佳，贾才华，许燕，赵思明

《华中农业大学学报》

2020

花青素对不同直链淀粉含量的淀粉理化特性的影响

苗兰鸽，许燕，赵思明，贾才华，牛猛，林亲录

《食品工业科技》

DOI

2016

重组溶葡萄球菌酶成品蛋白含量测定方法的建立

许燕，张宜涛，叶贵子，陆海荣，黄青山

《生物技术通报》

2013

淀粉脱支后环化制备大环糊精

许燕，周星，金征宇

《食品与发酵工业》

许燕

精选作品

期刊论文

Carboxylated chitin nanofibers as effective stabilizers in food-grade Pickering emulsions

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods

Research Progress on the Application of Food Colloids in Precise Targeted Delivery of Drugs and Bioactive Compounds

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance

Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Preparation, identification, activity prediction, and protective effects on IR-HepG2 cells of five novel DPP-IV inhibitory peptides from protein hydrolysate of skipjack tuna dark muscles.

冷冻面团品质劣变及改良研究进展

抗氧化茶酸乳的制备及品质控制研究

小麦麦麸阿拉伯木聚糖的体外降脂作用研究

花青素对不同直链淀粉含量的淀粉理化特性的影响

重组溶葡萄球菌酶成品蛋白含量测定方法的建立

淀粉脱支后环化制备大环糊精

研究方向