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Food Chemistry|March 20, 2025
Tailoring curcumin ternary complex nanocrystals via microfluidic mediated assembly: Stability, solubility, bioaccessibility and formation mechanismZiyi Zhu, Jin Liu, Yue Hu, et al.
Food Chemistry|November 8, 2023
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCGChenlu Ma, Youfa Xie, Xin Huang, et al.
Food Chemistry|August 30, 2019
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gelsYuqing Zhu, David Julian McClements, Wei Zhou, et al.
Colloids and Surfaces. B, Biointerfaces|September 2, 2019
Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomesCe Cheng, Zhihua Wu, David Julian McClements, et al.
Food Chemistry|May 3, 2021
Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitorsKaibo Yu, Lei Zhou, Yuefang Sun, et al.
Foods (Basel, Switzerland)|January 10, 2026
Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State FermentationChunyan Bo, Ersheng Gong, Liqiang Zou, et al.
Journal of the Science of Food and Agriculture|December 18, 2021
Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular dockingYuefang Sun, Lei Zhou, Tao Liao, et al.
Carbohydrate Polymers|November 16, 2016
Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcuminShengfeng Peng, Liqiang Zou, Weilin Liu, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Effects of rice aging on physicochemical properties, digestibility, and gut microbiota modulation of rice noodlesChunyan Bo, Ruiyun Chen, Liqiang Zou, et al.
Foods (Basel, Switzerland)|July 2, 2021
Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food ConstituentsJunping Liu, Jiayan Zhang, Tao Liao, et al.
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