Author

Yating Xiong

Institution: China National Research Institute of Food and Fermentation

Observed institutions: Yangtze University, China National Research Institute of Food and Fermentation

OpenAlex ID: A5110087279

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios

2022 · Zhenshun Li, Yating Xiong, et al. · Food Hydrocolloids · 80

Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex

2022 · Yating Xiong, Yang Chen, et al. · International Journal of Biological Macromolecules · 43

Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations

2022 · Yali Zhang, Yang Chen, et al. · LWT · 42

Whey protein-tannic acid conjugate stabilized high internal phase Pickering emulsions: Interfacial stability based on covalent crosslinking

2023 · Yating Xiong, Zhenshun Li, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 40

Rapid evaluation of mold deterioration in maize using GC-IMS

2025 · Mengyi Liu, Yan Zhao, et al. · Food Bioscience · 6

Works count: 5

Citation count: 211

H-index: 5

I10-index: 4