Author

Dingyang Lv

3 papers indexed here

We haven’t gathered this author’s papers yet. Follow them and we’ll fetch their work.

Not the right person? Other researchers publish under this name.

Open access Sep 2026

Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model

The stability of sunflower oil body emulsions is mainly governed by interfacial phospholipids and proteins, whereas the role of endogenous polyphenols remains unclear. This study aimed to evaluate the effects of chlorogenic acid (CGA) on physical stability. Reconstructed oil body proteins (ROBPs) and emulsions (ROBEs)...

Meng-Zhen Guan, Fu-Sheng Chen, Ding-Yang Lv et al. · Food Chemistry: X · 0 citations

Open access Aug 2026

Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance

In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The resul...

Si-Qi Sun, Fu-Sheng Chen, Ding-Yang Lv · Foods · 0 citations

Aug 2026

Mechanism of non-emulsifying system establishment by NaCl soaking-microwave combined with hexanoic acid in aqueous enzymatic extraction of peanut oil.

Application of aqueous enzymatic extraction (AEE) for peanut oil is hindered by severe emulsification. This study investigated the synergistic effects of NaCl-soaking-microwave (SMW) pretreatment and hexanoic acid (HA) on non-emulsifying AEE and elucidated the mechanisms. SMW disrupted oil body membrane, induced interf...

Hai-Jun Nan, Ding-Yang Lv, Fu-Sheng Chen et al. · Food Chemistry · 0 citations