Haolong YeSchool of Food and Biological Engineering Chengdu University关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 3 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifierHaolong Ye,Beibei Wang, Di Xiao,Hanmei Li,Di Wu,Jinqiu Wang,Lei Cheng,Fang GengUltrasonics sonochemistry (2023): 106477-106477引用0浏览0WOS引用00Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3Haolong Ye,Jinqiu Wang,Ning Wang,Di Wu,Hanmei Li,Fang GengCurrent research in food science(2022)引用14浏览0WOS引用140Quantitative proteomic analyses during formation of chicken egg yolkYi Wang,Jinqiu Wang, Yaoqiang Shi,Haolong Ye,Wei Luo,Fang GengFood Chemistry(2022)引用21浏览0WOS引用210作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn