Yanxiang Kang

机构：Shanghai Institute of Technology

发表论文 18 篇 · 总被引 576 次 · h-index 12

代表论文

Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes (2019 · Food Hydrocolloids · 被引 93)
Recent advances of magnetic chitosan hydrogel: Preparation, properties and applications (2023 · International Journal of Biological Macromolecules · 被引 84)
Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil (2019 · International Journal of Biological Macromolecules · 被引 75)
Research progress of starch as microencapsulated wall material (2023 · Carbohydrate Polymers · 被引 66)
Encapsulation technique and application progress of mechanical stimuli-responsive microcapsules (2023 · Progress in Organic Coatings · 被引 49)
Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release (2024 · Carbohydrate Polymers · 被引 45)