Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
2023 · Foods · 68 citations
https://doi.org/10.3390/foods12142703
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Xuejing Fan
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Xuejing Fan is an academic researcher from Kunming University of Science and Technology. The author has contributed to research in topics: Probiotics and Fermented Foods & Proteins in Food Systems & Food composition and properties. The author has an h-index of 22, co-authored 63 publications.
Papers by this author
worksIn vitro simulated gastrointestinal digestion stability and in vivo antihypertensive effect of the peptide KYPHVF and its network pharmacology
2023 · Journal of Functional Foods · 22 citations
https://doi.org/10.1016/j.jff.2023.105672
Stability and in vitro digestion behavior of astaxanthin-loaded Pickering emulsions stabilized by OSA-modified starch: Influence of oil phase content
2024 · International Journal of Biological Macromolecules · 20 citations
https://doi.org/10.1016/j.ijbiomac.2024.138770
Design, synthesis, and biological evaluation of RSL3-based GPX4 degraders with hydrophobic tags
2024 · European Journal of Medicinal Chemistry · 14 citations
https://doi.org/10.1016/j.ejmech.2024.116719
Synthesis and bio-evaluation of aminoferrocene-based anticancer prodrugs as potent ferroptosis inducers
2025 · Inorganic Chemistry Frontiers · 8 citations
https://doi.org/10.1039/d4qi03268c
Design and fabrication of self-calibration colorimetric/fluorescence/SERS tri-modal optical sensor for highly rapid and accurate detection of mercury ions in foods
2024 · Food Chemistry X · 7 citations
https://doi.org/10.1016/j.fochx.2024.101958
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