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Dingyang Lv

Observed name: Ding-Yang Lv
Observed institution: Henan University of Technology
ORCID: 0000-0001-9831-6553
Observed ORCID: 0000-0001-9831-6553
OpenAlex ID: A5033749499
High internal phase emulsions stabilized solely by carboxymethyl chitosan
2022 · Yilin Jie, Fusheng Chen, et al. · Food Hydrocolloids · 66
Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes
2022 · Muhammad Tayyab Rashid, Kunlun Liu, et al. · Ultrasonics Sonochemistry · 48
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Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers
2021 · Dingyang Lv, Penglong Zhang, et al. · LWT · 42
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Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
2023 · Dingyang Lv, Fusheng Chen, et al. · International Journal of Biological Macromolecules · 40
Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes
2022 · Muhammad Tayyab Rashid, Kunlun Liu, et al. · Frontiers in Nutrition · 40
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Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
2024 · Yingying Ma, Yu Chen, et al. · Food Hydrocolloids · 36
Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions
2022 · Dingyang Lv, Lifen Zhang, et al. · Food Research International · 27
Ficus awkeotsang Makino pectin in acidic environments: Insights into pectin structure, gelation behavior, and gel properties
2024 · Dingyang Lv, Fusheng Chen, et al. · Carbohydrate Polymers · 24
Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin
2023 · Dingyang Lv, Fusheng Chen, et al. · International Journal of Biological Macromolecules · 21
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels
2021 · Qiang Zhang, Lijun Yin, et al. · Journal of Texture Studies · 19
Effects of salt ions and pH on deamidated soybean protein hydrogels formation: Molecular structure, thermal aggregation and network
2024 · Tang-Hao Li, Yao-Qin Yang, et al. · Food Chemistry · 17
Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
2025 · Ying Xin, Dingyang Lv, et al. · Ultrasonics Sonochemistry · 15
Recent Advances in the Extraction, Functional Characteristics, and Food Applications of Plant Oleosomes
2025 · Mengzhen Guan, Dingyang Lv, et al. · Journal of Food Science · 13
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Effects of Hofmeister ions on gel properties and formation mechanism of soybean protein isolate-konjac glucomannan composite gel
2025 · Yingying Ma, Fusheng Chen, et al. · Food Research International · 12
Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction
2019 · Dingyang Lv, Fusheng Chen, et al. · Journal of Dispersion Science and Technology · 12
Modulating the interfacial structure of peanut oil body emulsions through different extraction methods: implications for curcumin delivery
2025 · Ying-Ying Wang, Fu-Sheng Chen, et al. · LWT · 8
Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of O/W emulsion
2025 · Tingwei Zhu, Duoduo Zhang, et al. · International Journal of Biological Macromolecules · 7
Protein Deamidation Reduced Digestive Resistance and Amyloid Antigenicity of Soy Proteins via Depolymerization
2025 · Tanghao Li, Kaining Han, et al. · Journal of Agricultural and Food Chemistry · 6
Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism
2025 · Dingyang Lv, Fusheng Chen, et al. · Food Chemistry · 6
Investigating the gelation behavior and mechanisms of Ficus awkeotsang Makino pectin under the influence of different cations
2025 · Dingyang Lv, Fusheng Chen, et al. · International Journal of Biological Macromolecules · 4
Effects of Modification Technology on Soybean Protein Isolate: Physicochemical Characteristics, Protein Conformation, and Gel Properties
2025 · Yingying Ma, Fusheng Chen, et al. · Journal of Food Science · 2
Multifunctional Peanut Shell‐Derived Carbon Dots/Chitosan‐Polyvinyl Alcohol Composite Films for Preservation of Fruits
2026 · Kaixin Niu, Fei Yao, et al. · Journal of Food Science · 1
The formation mechanism of self-assembly composite gels
2025 · Dingyang Lv, Fusheng Chen, et al. · Journal of Food Engineering · 1
Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model
2026 · Mengzhen Guan, Fusheng Chen, et al. · Food Chemistry X
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Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance
2026 · Siqi Sun, Fusheng Chen, et al. · Foods
Works count: 31
Citation count: 459
H-index: 13
I10-index: 15
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