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Food Chemistry|May 29, 2017
Different inhibition mechanisms of gentisic acid and cyaniding-3-O-glucoside on polyphenoloxidaseLei Zhou, Zhiqiang Xiong, Wei Liu, et al.Foods (Basel, Switzerland)|July 14, 2023
An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat ProductionYuan Wang, Liqiang Zou, Wei Liu, et al.Journal of Agricultural and Food Chemistry|May 3, 2016
Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro StudyXing Chen, Liqiang Zou, Wei Liu, et al.Food Chemistry|April 23, 2019
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil contentZewen Xi, Wei Liu, David Julian McClements, et al.Food & Function|August 13, 2019
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibilityChi Yan, David Julian McClements, Liqiang Zou, et al.Frontiers in Nutrition|December 6, 2021
Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple JuiceWei Zhou, Yuefang Sun, Liqiang Zou, et al.Foods (Basel, Switzerland)|December 24, 2021
Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of MangoesKaibo Yu, Jing Xu, Lei Zhou, et al.Food Chemistry|March 8, 2016
Mushroom (Agaricus bisporus) polyphenoloxidase inhibited by apigenin: Multi-spectroscopic analyses and computational docking simulationZhiqiang Xiong, Wei Liu, Lei Zhou, et al.Journal of Texture Studies|May 21, 2019
A review of the rheological properties of dilute and concentrated food emulsionsYuqing Zhu, Hongxia Gao, Wei 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.Pageof 8