Yingyi Mao, Ph.D. - Publications

2013 Food Science University of Massachusetts, Amherst, Amherst, MA 
Food Science and Technology Agriculture

6 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2013 Mao Y, Dubot M, Xiao H, McClements DJ. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene. Journal of Agricultural and Food Chemistry. 61: 5163-9. PMID 23647430 DOI: 10.1021/jf401350t  0.56
2013 Tokle T, Mao Y, McClements DJ. Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatings. Pharmaceutical Research. 30: 3200-13. PMID 23462931 DOI: 10.1007/s11095-013-1003-x  0.56
2012 Mao Y, Julian McClements D. Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets. Journal of Food Science. 77: E144-52. PMID 23163941 DOI: 10.1111/j.1750-3841.2012.02680.x  0.32
2012 Mao Y, McClements DJ. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chemistry. 134: 872-9. PMID 23107702 DOI: 10.1016/j.foodchem.2012.02.196  0.56
2012 Mao Y, McClements DJ. Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions. Food & Function. 3: 1025-34. PMID 22790379 DOI: 10.1039/c2fo30108c  0.56
2012 Mao Y, McClements DJ. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. Journal of Colloid and Interface Science. 380: 60-6. PMID 22683214 DOI: 10.1016/j.jcis.2012.05.007  0.56
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