Fang Y - Search Results

1

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces.

Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Akgonullu DZ, et al. Among authors: fang y. Adv Colloid Interface Sci. 2023 Oct;320:102983. doi: 10.1016/j.cis.2023.102983. Epub 2023 Aug 15. Adv Colloid Interface Sci. 2023. PMID: 37690329 Free article. Review.

2

Bulk and Interfacial Behavior of Potato Protein-Based Microgels.

Akgonullu DZ, O'Hagan NM, Murray BS, Connell SD, Fang Y, Linter BR, Sarkar A. Akgonullu DZ, et al. Among authors: fang y. Langmuir. 2024 Oct 15;40(41):21341-21351. doi: 10.1021/acs.langmuir.4c01785. Epub 2024 Oct 1. Langmuir. 2024. PMID: 39352068 Free PMC article.

3

Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. J Colloid Interface Sci. 2013 Dec 1;411:105-13. doi: 10.1016/j.jcis.2013.08.041. Epub 2013 Sep 2. J Colloid Interface Sci. 2013. PMID: 24050638

4

Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. J Colloid Interface Sci. 2013 Feb 1;391:95-102. doi: 10.1016/j.jcis.2012.08.069. Epub 2012 Oct 12. J Colloid Interface Sci. 2013. PMID: 23116862

5

Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions.

Li P, Huang Y, Marshall M, Li J, Khazdooz L, Zarei A, Wang Y, No DS, Fang Y, Abbaspourrad A. Li P, et al. Among authors: fang y. Food Res Int. 2024 Sep;191:114649. doi: 10.1016/j.foodres.2024.114649. Epub 2024 Jun 17. Food Res Int. 2024. PMID: 39059933

6

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. Food Res Int. 2016 Nov;89(Pt 1):296-301. doi: 10.1016/j.foodres.2016.08.011. Epub 2016 Aug 15. Food Res Int. 2016. PMID: 28460918

7

Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. Soft Matter. 2015 Dec 28;11(48):9321-9. doi: 10.1039/c5sm02221e. Soft Matter. 2015. PMID: 26431057

8

Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. Food Chem. 2015 Oct 15;185:254-60. doi: 10.1016/j.foodchem.2015.03.080. Epub 2015 Mar 28. Food Chem. 2015. PMID: 25952866

9

Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency.

Massel V, Fang Y, Corredig M. Massel V, et al. Among authors: fang y. Food Res Int. 2021 Jan;139:109950. doi: 10.1016/j.foodres.2020.109950. Epub 2020 Dec 7. Food Res Int. 2021. PMID: 33509503

10

Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ. Saberi AH, et al. Among authors: fang y. J Agric Food Chem. 2014 Nov 19;62(46):11246-53. doi: 10.1021/jf503862u. Epub 2014 Nov 11. J Agric Food Chem. 2014. PMID: 25343750

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

16,393 results

Search Page

Filters