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Journal of Agricultural and Food Chemistry|November 21, 2015
Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from CarrotsRuojie Zhang, Zipei Zhang, Liqiang Zou, et al.Journal of Food Science|October 28, 2025
Glycerol-Mediated Freeze-Thaw Stabilization of Probiotic-Loaded High Internal Phase EmulsionsDian Liu, Ying Liu, Li Ma, et al.Carbohydrate Polymers|May 7, 2026
Gum arabic-coated urolithin A liposome nanoparticles: Fabrication, characterization, bioavailability and improved alleviation on NAFLD activity in vivoLu Zhang, Jiaxuan Li, Yue Hu, et al.Food Research International (Ottawa, Ont.)|August 30, 2017
Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsionsDavid Julian McClements, Laura Saliva-Trujillo, Ruojie Zhang, et al.Food & Function|November 20, 2015
Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid dropletsRuojie Zhang, Zipei Zhang, Liqiang Zou, et al.Food Research International (Ottawa, Ont.)|March 20, 2019
Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrinChi Yan, Dongwen Fu, David Julian McClements, et al.Journal of the Science of Food and Agriculture|September 27, 2021
Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven methodHang Liu, Junbing Zhang, Yong Xiong, et al.International Journal of Biological Macromolecules|March 4, 2023
Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritationJingxing He, Xiaolin Wu, Youfa Xie, et al.Journal of Agricultural and Food Chemistry|May 24, 2019
Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and FoamabilityXing Chen, Yan Chen, Liqiang Zou, et al.Food Research International (Ottawa, Ont.)|October 4, 2022
Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactionsLi Liao, David Julian McClements, Xing Chen, et al.Pageof 8