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Chaoying Qiu

As seen in: MDPI
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Articles

Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility

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By Chaoying Qiu, Yingwei Liu, Yee Lee, Canfeng Chen
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Self-assembled colloidal complexes of polyphenol-gelatin and the stabilizing effects on emulsion

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By Yu Huang, Aijun Li, Chaoying Qiu, Yinglai Teng
| Royal Society of Chemistry Verified
This research studied the in-depth characteristics including the binding interactions and morphological structure of tannic acid (TA)/grape seed proanthocyanidins (GSP) and gelatin (GLT) self-assembled colloidal complexes, and evaluated the stability of emulsion formed by the colloidal complexes.
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Influence of Ionic Strength on the Characteristics of Heat-induced Soy Protein Aggregate Nanoparticles and the Freeze-thaw Stability of the resultant Pickering Emulsions - Food & Function (RSC Publishing)

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By Jie Zheng, Xue-Feng Zhu, Fu Liu, Chaoying Qiu
| Royal Society of Chemistry Verified
The improvement of freeze-thaw stability of emulsions by interfacial engineering has attracted increasing interest in recent years. The present work investigated the potential of using soy protein isolate (SPI) aggregate nanoparticles as the Pickering stabilizers to improve the freeze-thaw stability of the resultant emulsions.
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