Bo Jiao

6 ta ish

Chinese Academy of Agricultural Sciences

1. Natural Amphiphilic Shellac Nanoparticle-Stabilized Novel Pickering Emulsions with Droplets and Bi-continuous Structures

   Zhe Liu, Aimin Shi, Chao Wu +6

   MaqolaOAOchiq kirish20224 iqtibos

   ABIABI:AkademIndex/2026.other.045823

2. Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

   Jiaxiao Li, Aimin Shi, Hongzhi Liu +5

   MaqolaOAOchiq kirish20222 iqtibos

   ABIABI:AkademIndex/2026.other.045817

3. Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

   Xinyu Zhang, Qiang Wang, Zhe Liu +6

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.045830

4. Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein

   Shanshan Li, Zhe Liu, Xue Hei +8

   MaqolaOAOchiq kirish20232 iqtibos

   ABIABI:AkademIndex/2026.other.045836

5. Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields

   Xin Guo, Bicong Wu, Yun Jiang +3

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.045837

6. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

   Xue Hei, Zhe Liu, Shanshan Li +8

   MaqolaOAOchiq kirish20232 iqtibos

   ABIABI:AkademIndex/2026.other.045838