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RSC Advances|May 13, 2022
Optimization extraction and functional properties of soluble dietary fiber from pineapple pomace obtained by shear homogenization-assisted extractionHuigang Hu, Qiaoli Zhao
International Journal of Biological Macromolecules|March 23, 2023
High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugateQiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (Ottawa, Ont.)|March 4, 2023
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspectiveQiaoli Zhao, Liuping Fan, Jinwei Li
Food Chemistry|February 4, 2022
Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A reviewQiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
International Journal of Cancer|February 18, 2015
Shikonin and its derivatives inhibit the epidermal growth factor receptor signaling and synergistically kill glioblastoma cells in combination with erlotinibQiaoli Zhao, Nadine Kretschmer, Rudolf Bauer, et al.
Food Chemistry|July 16, 2021
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidizationQiaoli Zhao, Weiqiang Yan, Yuanfa Liu, et al.
International Journal of Biological Macromolecules|October 17, 2018
Polysaccharides from pineapple pomace: new insight into ultrasonic-cellulase synergistic extraction and hypoglycemic activitiesHuigang Hu, Qiaoli Zhao, Jianghui Xie, et al.
International Journal of Biological Macromolecules|August 4, 2022
Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosanQiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Carbohydrate Polymers|January 14, 2023
Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsionQiaoli Zhao, Liuping Fan, Yulin Zhou, et al.
Critical Reviews in Food Science and Nutrition|August 13, 2021
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trendsXin Hong, Qiaoli Zhao, Yuanfa Liu, et al.
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