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Food Chemistry|March 8, 2016
Evaluation on oxidative stability of walnut beverage emulsionsShuang Liu, Fuguo Liu, Yanhui Xue, et al.Carbohydrate Polymers|February 14, 2022
W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple deliveryRuoning Zhang, JingjingYu, Nan Liu, et al.Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A ReviewFuguo Liu, Cuicui Ma, Yanxiang Gao, et al.Critical Reviews in Food Science and Nutrition|March 21, 2019
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredientsLike Mao, Yao Lu, Mengnan Cui, et al.Journal of the Science of Food and Agriculture|July 12, 2011
Supercritical CO₂extraction of oleoresin from marigold (Tagetes erecta L.) flowers and determination of its antioxidant components with online HPLC-ABTS(·+) assayYing Gong, Szabina Plander, Honggao Xu, et al.Journal of Food Science and Technology|April 21, 2015
Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis LRui Fan, Fang Yuan, Ning Wang, et al.Journal of Food Science and Technology|June 2, 2015
Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS(·+) assay of phenolic compounds from marigold (Tagetes erecta L.) flower residuesHonggao Xu, Weiyou Wang, Junping Jiang, et al.Food Research International (Ottawa, Ont.)|April 17, 2017
Effect of carrier oils on the physicochemical properties of orange oil beverage emulsionsXin Zhao, Fuguo Liu, Cuicui Ma, et al.International Journal of Biological Macromolecules|January 21, 2024
Undenatured type II collagen nanofibrils with sodium alginate coating: Structural characterization, physicochemical properties and capability to load curcuminYuan Wang, Jinfang Liu, Like Mao, et al.Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.Pageof 20