Yuqing Zhu

发表

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions.

D. Mcclements, Liqiang Zou, Wei Liu, 2018, Food research international.

Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability

Xingcai Zhang, Li Ma, Liqiang Zou, 2022, Food Hydrocolloids.

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility.

D. Mcclements, Liqiang Zou, Wei Liu, 2018, Journal of agricultural and food chemistry.

Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility.

Liqiang Zou, Wei Liu, Shengfeng Peng, 2018, Food research international.

Hydrogels assembled from hybrid of whey protein amyloid fibrils and gliadin nanoparticles for curcumin loading: Microstructure, tunable viscoelasticity, and stability

Liqiang Zou, Shengfeng Peng, Xing-yi Chen, 2022, Frontiers in Nutrition.

Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors.

D. Mcclements, Liqiang Zou, Wei Liu, 2019, Journal of agricultural and food chemistry.

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.

D. Mcclements, Liqiang Zou, Wei Liu, 2019, Food research international.

A review of the rheological properties of dilute and concentrated food emulsions.

D. Mcclements, Liqiang Zou, Wei Liu, 2019, Journal of texture studies.

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility.

D. Mcclements, Liqiang Zou, Wei Liu, 2018, Journal of agricultural and food chemistry.

Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems

D. Mcclements, Liqiang Zou, Yuqing Zhu, 2019, Current Opinion in Food Science.

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

D. Mcclements, Liqiang Zou, Wei Liu, 2017 .

Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration.

Liqiang Zou, Wei Liu, Shengfeng Peng, 2021, Food Chemistry.

Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.

D. Mcclements, Liqiang Zou, Wei Liu, 2020, Food chemistry.

Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions.

Liqiang Zou, Wei Liu, D. Julian Mcclements, 2022, Food research international.

Effect of dynamic high pressure microfluidization on structure and stability of pluronic F127 modified liposomes

Liqiang Zou, Wei Liu, Shengfeng Peng, 2018, Journal of Dispersion Science and Technology.