Items where Author is "Guo, Dr Yuchen"

Jauregi, P., Guo, Y. and Adeloye, J. B. (2021) Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods. Food Research International, 141. 110019. ISSN 0963-9969 doi: 10.1016/j.foodres.2020.110019

Guo, Y. (2017) Production of nanoparticles with Beta lactoglobulin and whey proteins for the encapsulation of food ingredients. PhD thesis, University of Reading.