Author

Yuanyuan Liu

Institution: Guizhou University

Observed institution: Guizhou University

OpenAlex ID: A5129280907

Light-responsive anthocyanin-Fe(III) self-assembled nanoparticles for improving the performance of cellulose films and preservation of cooked meat

2026 · Jibiao Yuan, Lei Zheng, et al. · Food Research International · 1

Cellulose Nanofibers Enhanced the Physicochemical Properties of Tannin Fe3+ Chitosan Composite Films for Tomato Preservation

2026 · Panpan Feng, Jianguo Lin, et al. · Gels

W/O/W emulsion-filled egg white gel co-stabilized by protein and γ-cyclodextrin MOFs with multi-chamber encapsulation potential

2026 · Chan Li, Xue Yang, et al. · Food Research International

“Mud-sand structure”-Inspired synergistic reinforcement of gellan gum and xanthan gum on the 3D printing properties of protein-based high internal phase emulsions

2026 · Yujie Xie, Can He, et al. · Current Research in Food Science

Regulation of antioxidant stability and bioactivity of Epicatechin-Fe3+ nanoparticles by protein-polysaccharide Co-assembly strategy

2026 · Chunping Wang, Zhongyuan Wang, et al. · Current Research in Food Science

Works count: 5

Citation count: 1

H-index: 1

I10-index: