Tangyu Yang

机构：Ghent University, South China University of Technology

发表论文 23 篇 · 总被引 310 次 · h-index 10

代表论文

• Interfacial adsorption dynamics of solid lipid particles at oil/water interfaces through QCM-D technique (2023 · Food Hydrocolloids · 被引 49)
• Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties (2023 · Food Chemistry · 被引 43)
• Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies, and functional properties of bovine serum albumin fibrils (2023 · Food Hydrocolloids · 被引 40)
• Enhanced bioaccessibility of curcumin in Pickering emulsions stabilized by solid lipid particles (2023 · LWT · 被引 24)
• Nanoarchitectonics of Sustainable Food Packaging: Materials, Methods, and Environmental Factors (2025 · Materials · 被引 23)
• The application of pH-responsive hyaluronic acid-based essential oils hydrogels with enhanced anti-biofilm and wound healing (2024 · International Journal of Biological Macromolecules · 被引 23)