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Food Research International (Ottawa, Ont.)|March 2, 2021
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic depositionJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acidJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.Food Research International (Ottawa, Ont.)|July 10, 2019
In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopyZipei Zhang, Kwan-Jin Jung, Ruojie Zhang, et al.Food Research International (Ottawa, Ont.)|January 21, 2020
Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutionsJorge L Muriel Mundo, Jinning Liu, Yunbing Tan, et al.Food Research International (Ottawa, Ont.)|June 11, 2020
Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered releaseJinning Liu, Mahesh Kharat, Yunbing Tan, et al.Journal of Agricultural and Food Chemistry|December 21, 2019
Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet BlendsHualu Zhou, Shanshan Lv, Jinning Liu, et al.Food Chemistry|May 27, 2020
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginateThamonwan Angkuratipakorn, Cheryl Chung, Charmaine K W Koo, et al.Journal of Agricultural and Food Chemistry|May 3, 2019
Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral ConditionsHualu Zhou, Janam K Pandya, Yunbing Tan, et al.Pageof 1