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International Journal of Biological Macromolecules|March 4, 2023
Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginateHongkai Zhang, Xiaofang Bian, Shunjing Luo, et al.Journal of Texture Studies|October 24, 2021
Oral perception of the textural and flavor characteristics of soy-cow blended emulsionsJie Wan, Dian W Ningtyas, Bhesh Bhandari, et al.Carbohydrate Polymers|June 10, 2024
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applicationsXudong Yan, David Julian McClements, Shunjing Luo, et al.Food Research International (Ottawa, Ont.)|July 16, 2018
Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro studyJiangping Ye, Chengmei Liu, Shunjing Luo, et al.Journal of Agricultural and Food Chemistry|February 3, 2015
Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsionsLiqiang Zou, Wei Liu, Chengmei Liu, et al.Food & Function|July 14, 2015
Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fateLiqiang Zou, Wei Liu, Chengmei Liu, et al.Journal of the Science of Food and Agriculture|September 2, 2022
Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle sizeYuteng Fu, David Julian McClements, Shunjing Luo, et al.International Journal of Biological Macromolecules|February 23, 2019
Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulationTaotao Dai, Jun Chen, David Julian McClements, et al.Food Chemistry|May 9, 2024
Preparation of liquid yogurt in the presence of pectin and its formation mechanismHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.Critical Reviews in Food Science and Nutrition|March 27, 2024
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foodsXudong Yan, David Julian McClements, Shunjing Luo, et al.Pageof 21