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Journal of Agricultural and Food Chemistry|April 8, 2026
Roles of Polysaccharides in the Colloidal Behavior of Thaumatin and the Sweetness PerceptionTingnan Song, Enze Li, Jingyi Xu, et al.Journal of Agricultural and Food Chemistry|May 24, 2019
Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-CaroteneYao Lu, Like Mao, Mengnan Cui, et al.Food Chemistry|December 17, 2016
Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugateFuguo Liu, Cuicui Ma, Ruojie Zhang, et al.Food Chemistry|March 24, 2016
Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugatesFuguo Liu, Di Wang, Cuixia Sun, et al.Journal of Agricultural and Food Chemistry|May 9, 2015
Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methodsWei Yang, Chenqi Xu, Fuguo Liu, et al.Journal of Agricultural and Food Chemistry|June 20, 2020
Formation, Physicochemical Stability, and Redispersibility of Curcumin-Loaded Rhamnolipid Nanoparticles Using the pH-Driven MethodYichao Ma, Shuai Chen, Wenyan Liao, et al.Food Chemistry|March 21, 2017
Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particlesCuixia Sun, Chenqi Xu, Like Mao, et al.Food Science & Nutrition|December 20, 2021
Superfruits in China: Bioactive phytochemicals and their potential health benefits - A ReviewJinfang Liu, Duoxia Xu, Shuai Chen, et al.International Journal of Biological Macromolecules|April 21, 2023
Insight into the composite assembly process, nanofibril structure and stability of undenatured type II collagen in the presence of different types of nanocellulosesYuan Wang, Liang Zhang, Like Mao, et al.Food Research International (Ottawa, Ont.)|May 19, 2024
Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challengesYao Lu, Yanhui Zhang, Ruoning Zhang, et al.Pageof 20