Tao Yang

机构：Jiangnan University, State Key Laboratory of Food Science and Technology, Jiangnan Industry Group (China)

发表论文 5 篇 · 总被引 101 次 · h-index 4

代表论文

• Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach (2024 · Journal of Agricultural and Food Chemistry · 被引 46)
• Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions (2023 · Food Bioscience · 被引 26)
• Effects of particle size reduction combined with β-cyclodextrin on the in vitro dissolution and in vivo relative bioavailability of ginsenosides in Panax ginseng (2022 · Food & Function · 被引 14)
• Improving technofunctional performance and emulsion stability of ginsenoside microcapsules by using maltodextrin-inulin/lactose composite wall materials (2024 · Powder Technology · 被引 11)
• Will lipid oxidation influence the physiochemical stability and bioaccessibility of rare ginsenoside PPD nanoemulsions? (2024 · Food Bioscience)