14 Papers
2 Citations
Han Lu is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Emulsion & Creaming. The author has an hindex of 5, co-authored 14 publications.
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Papers
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
Xiaoying Zhang,Baokun Qi,Fengying Xie,Miao Hu,Yufan Sun,Han Lu,Liang Li,Shuang Zhang,Yang Li +8 more
TL;DR: In this article, the effects of pH on the interaction of soy protein isolate and whey protein isolate at the oil-water interface and the stability of SPI-WPI emulsions were studied by analyzing their interfacial tension, dilatational and steady-state rheological behaviors, particle size, and creaming stability.
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Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers.
TL;DR: In this article, a self-assembled water-in-oil-inwater (W/O/W) double emulsion was used for co-delivery of insulin and quercetin.
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Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
TL;DR: In this paper, the effects of the inulin concentration on the rheological, mechanical, and microstructural properties, as well as the interactions and pH stability of PPI-based emulsion gels, fabricated by combining high-pressure homogenization and Ca2+-induced gelation, were investigated.
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Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil
TL;DR: In this article, an oil-in-water (O/W) emulsion was developed by a protein-based nanocomplex for the co-delivery of quercetin (Q) and perilla oil.
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Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
TL;DR: SPI-WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability.
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