The construction of enzymolyzed α-lactalbumin based micellar nanoassemblies for encapsulating various kinds of hydrophobic bioactive compoundsYulin Hu, Yuan Li, Yizheng Du et al.|Food & Function|2019Cited by 63
Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheesePengcheng Wen, Yuan Li, Yanli Zhu et al.|Journal of Dairy Science|2020Cited by 46