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Yunbing Tan
Researcher at University of Massachusetts Amherst
Publications - 39
Citations - 912
Yunbing Tan is an academic researcher from University of Massachusetts Amherst. The author has contributed to research in topics: Lipid digestion & Chemistry. The author has an hindex of 12, co-authored 32 publications receiving 317 citations. Previous affiliations of Yunbing Tan include South China University of Technology.
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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
TL;DR: PP-TA complexes can be used for fabricating flaxseed oil delivery systems with enhanced oxidative stability and good digestibility, and they had strong antioxidant activity, which extended the shelf life of flax seed oil emulsions.
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Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility
Hualu Zhou,Yunbing Tan,Shanshan Lv,Jinning Liu,Jorge L. Muriel Mundo,Long Bai,Orlando J. Rojas,David Julian McClements +7 more
TL;DR: In this article, the impact of emulsifier format (molecular versus particle) on the gastrointestinal fate of vitamin D3-fortified emulsions by measuring their physicochemical properties, microstructure, digestibility, and bioaccessibility using an in vitro human gastrointestinal tract (GIT) model.
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Formation, characterization, and application of chitosan/pectin-stabilized multilayer emulsions as astaxanthin delivery systems.
TL;DR: The multilayer emulsions developed in this study may be useful for encapsulating, protecting, and delivering hydrophobic carotenoids, which may aid in the development of more efficacious functional foods, supplements, and medical foods.
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Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison.
Hualu Zhou,Yuying Hu,Yunbing Tan,Zhiyun Zhang,David Julian McClements,David Julian McClements +5 more
TL;DR: In this paper, the authors compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut.
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Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
TL;DR: In this paper, the authors examined the possibility of protecting anthocyanin from degradation by encapsulating them within the inner water phase of a water-in-oil-inwater (W/O/W) emulsion.