Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methodsJiangnan Hu, Yuyu Zhang, Rui Yang et al.|Food Hydrocolloids|2023Cited by 20
Lactoferrin-Based Heteroprotein Systems, From Their Formation Mechanism, Properties, To ApplicationsRunxuan Chen, Rui Yang, Jiaqi Ding et al.|Journal of Agricultural and Food Chemistry|2024Cited by 11
Structure, properties and multifaceted food applications of four typical iron-binding proteinsRui Yang, Runxuan Chen, Rongchao Li et al.|Food Hydrocolloids|2025Cited by 11
Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betaninRui Yang, Yuyu Zhang, Jiangnan Hu et al.|Ultrasonics Sonochemistry|2024Cited by 10
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applicationsFengge Wen, Rui Yang, Runxuan Chen et al.|Critical Reviews in Food Science and Nutrition|2024Cited by 7