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Carbohydrate Polymers|September 14, 2025
Propylene glycol alginate (PGA)-modulated interfacial assembly of dual-protein nanoparticles for stabilizing Pickering emulsions in ethanol-water systemYuan Wang, Jingying Xie, Yahong Wang, et al.International Journal of Biological Macromolecules|December 1, 2023
Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of proteinQike Li, Liang Zhang, Wenyan Liao, et al.Journal of the Science of Food and Agriculture|April 12, 2017
Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acidsHonggao Xu, Kedong Tai, Tong Wei, et al.Foods (Basel, Switzerland)|August 12, 2022
Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol MonostearateRuoning Zhang, Yanhui Zhang, Jingjing Yu, et al.Food Chemistry|May 16, 2020
Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipidsKedong Tai, Michael Rappolt, Like Mao, et al.Journal of Agricultural and Food Chemistry|September 28, 2019
Structural and Functional Characterization of Laccase-Induced β-Lactoglobulin-Ferulic Acid-Chitosan Ternary ConjugatesDi Wang, Peifeng Lv, Liang Zhang, et al.Food Chemistry|November 24, 2015
Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugatesFuguo Liu, Di Wang, Honggao Xu, et al.Journal of Agricultural and Food Chemistry|July 16, 2008
Impact of high-pressure carbon dioxide combined with thermal treatment on degradation of red beet (Beta vulgaris L.) pigmentsXuan Liu, Yanxiang Gao, Honggao Xu, et al.International Journal of Biological Macromolecules|October 23, 2020
Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcuminNan Liu, Yao Lu, Yanhui Zhang, et al.Food & Function|October 26, 2017
Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsionsLike Mao, Weiyou Wang, Kedong Tai, et al.Pageof 20