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Fawen Yin

As seen in: Wiley Online Library, MDPI, ACS Publications, Royal Society of Chemistry
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Articles

Establishment of Oyster‐Water‐Soluble Protein-EGCG-Linseed Oil‐Emulsion System and Its Lipid Oxidation Stability During Storage and In Vitro Gastrointestinal Digestion - Li - European Journal of Lipid Science and Technology - Wiley Online Library

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By YUE LI, Xuening Yu, Xiaoyang Liu, Fawen Yin
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References 1, , , and , “Influence of Fatty Acid Composition on Chemical Changes in Blends of Sunflower Oils During Thermoxidation and Frying,” Food Chemistry 135, no. 4 (2012): 2333–2339, http://doi.org/10.1016/j.foodchem.2012.06.128. 2, , , and , “Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked With Transglutaminase,” Journal of Agricultural and Food Chemistry 54, no.
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Characterization of Oyster Protein Hydrolysate-Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice

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By Xiaoyang Liu, Xuening Yu, Shijie Dou, Fawen Yin
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2023, XXXX, XXX Terms & Conditions Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses).
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Characterization of Oyster Protein Hydrolysate-Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice

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By Xiaoyang Liu, Fawen Yin, Xuening Yu, Shijie Dou
| ACS Publications
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem.
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