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Food & Function|March 9, 2018
Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading methodShengfeng Peng, Ziling Li, Liqiang Zou, et al.Journal of Agricultural and Food Chemistry|January 30, 2018
Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo StudyShengfeng Peng, Ziling Li, Liqiang Zou, et al.Food Chemistry|December 31, 2025
Fabrication of food-grade lipid nanodisc-based delivery systems: Structural characterization and self-assembly processAo Huang, David Julian McClements, Xiuting Hu, et al.Food Chemistry|June 7, 2021
Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexesJiangping Ye, Liping Deng, Yueru Wang, et al.Food Chemistry|January 29, 2021
Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratioYejun Zhong, Lei Yang, David Julian McClements, et al.Journal of Agricultural and Food Chemistry|August 17, 2018
Impact of Titanium Dioxide on the Bioaccessibility of β-Carotene in Emulsions with Different Particle SizesQian Li, Yinxin Fu, Chengmei Liu, et al.Critical Reviews in Food Science and Nutrition|December 21, 2019
Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systemsLei Zhou, Tao Liao, Wei Liu, et al.Food Research International (Ottawa, Ont.)|April 22, 2023
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice proteinYuxuan Qiu, David Julian McClements, Jun Chen, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Effect of endogenous proteins and lipids on starch digestibility in rice flourJiangping Ye, Xiuting Hu, Shunjing Luo, et al.Food & Function|January 17, 2023
Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexesMin Fu, Lizhi Gao, Qin Geng, et al.Pageof 21