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Food Chemistry|April 3, 2020
Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrolQing Guo, Jiaqi Su, Xin Shu, et al.Journal of Colloid and Interface Science|June 1, 2025
Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layerYanhui Zhang, Yujie Zhao, Ruoning Zhang, et al.International Journal of Nephrology and Renovascular Disease|April 21, 2025
Predictive Value of Complete Blood Count Indicators for Short-Term Mortality in Patients with Combined Coronary Artery Disease and Chronic Kidney DiseaseShuoyan An, Wuqiang Che, Yanxiang Gao, et al.Immunity, Inflammation and Disease|April 23, 2026
Linking Mitochondrial Dysfunction to the Immune Microenvironment in HFpEF: An Integrated Bioinformatics and Experimental ApproachYingying Xie, Haoming He, Yike Li, et al.Food Chemistry|December 4, 2014
Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acidXiaoya Wang, Fuguo Liu, Lei Liu, et al.Food Research International (Ottawa, Ont.)|April 26, 2020
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcuminPeifeng Lv, Di Wang, Lei Dai, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
The aggregation of soy protein isolate on the surface of BifidobacteriumQiuyue Pan, Bing Zhou, Lei Liu, et al.Food Chemistry|August 3, 2017
Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitationLei Dai, Cuixia Sun, Ruirui Li, et al.Journal of Agricultural and Food Chemistry|August 5, 2010
Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosanZhanqun Hou, Yanxiang Gao, Fang Yuan, et al.Food Chemistry|April 9, 2013
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsionDuoxia Xu, Fang Yuan, Yanxiang Gao, et al.Pageof 20