The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to lightRui Yang, Zhongkai Zhou, Tianhua Ma et al.|Food Chemistry|2021Cited by 42
Coencapsulation and Stability Evaluation of Hydrophilic and Hydrophobic Bioactive Compounds in a Cagelike PhytoferritinDemei Meng, Zhongkai Zhou, Lina Shi et al.|Journal of Agricultural and Food Chemistry|2020Cited by 35
Double-Interface Binding of Two Bioactive Compounds with Cage-Like FerritinDemei Meng, Rui Yang, Desheng Wang et al.|Journal of Agricultural and Food Chemistry|2020Cited by 33
Proteins from leguminous plants: from structure, property to the function in encapsulation/binding and delivery of bioactive compoundsRui Yang, Zhongkai Zhou, Lei Zhu et al.|Critical Reviews in Food Science and Nutrition|2021Cited by 30
The structure and stability analysis of the pea seed legumin glycosylated by oligochitosanRui Yang, Zhongkai Zhou, Mengyao Liu et al.|Journal of the Science of Food and Agriculture|2020Cited by 24