By Dr Yanyan Lao

Journal articles

Lao Y; Wang Y; Selomulya C, 2025, 'Impact of pre-heating the aqueous phase of feed emulsion for spray drying on beany flavour and oxidation stability in model pea milk powder', Food Chemistry, 493, pp. 145902, http://dx.doi.org/10.1016/j.foodchem.2025.145902

Lao Y; Wang Y; Selomulya C, 2024, 'Exploring the oil-water interfacial behaviour of pea protein-guar gum/gellan gum mixtures relating to stability and in vitro protein digestion of model pea milk system', International Journal of Biological Macromolecules, 282, pp. 136749, http://dx.doi.org/10.1016/j.ijbiomac.2024.136749

Lao Y; Ye Q; Wang Y; Selomulya C, 2024, 'Modulating Digestibility and Mitigating Beany Flavor of Pea Protein', Food Reviews International, 40, pp. 1 - 30, http://dx.doi.org/10.1080/87559129.2024.2346329

Lao Y; Ye Q; Wang Y; Vongsvivut J; Selomulya C, 2023, 'Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins', Food Research International, 172, pp. 113180, http://dx.doi.org/10.1016/j.foodres.2023.113180

Lao Y; Zhang M; Devahastin S; Ye Y, 2020, 'Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts', Drying Technology, 38, pp. 621 - 633, http://dx.doi.org/10.1080/07373937.2019.1658600

Lao Y; Zhang M; Li Z; Bhandari B, 2020, 'A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage', LWT, 120, pp. 108934 - 108934, http://dx.doi.org/10.1016/j.lwt.2019.108934

Lao Y; Zhang M; Chitrakar B; Bhandari B; Fan D, 2019, 'Efficient Plant Foods Processing Based on Infrared Heating', Food Reviews International, 35, pp. 640 - 663, http://dx.doi.org/10.1080/87559129.2019.1600537

Back to profile page