Hao Cheng

发表

Geographical tracing of Xihu Longjing tea using high performance liquid chromatography.

K. Wei, Xinghui Li, Weizhong He, 2014, Food chemistry.

Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

Yuanda Song, Hao Cheng, L. Liang, 2022, Antioxidants.

A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect

Yunxing Li, Hao Cheng, Zhen-Xing Xie, 2020 .

Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility

Tiancheng Liu, Hao Cheng, L. Liang, 2020 .

Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin

Hao Cheng, Huanhuan Dong, Xin Yin, 2020 .

Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

C. Yue, A. Bakry, Hao Cheng, 2019, Journal of Food Engineering.

Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic

H. Duan, Hao Cheng, L. Liang, 2020 .

Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol

Cuie Guang, Hao Cheng, Juan Li, 2019, Journal of Food Engineering.

Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability

Hao Cheng, M. A. Khan, F. Zhang, 2019, Journal of Food Engineering.

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

A. Bakry, Hao Cheng, L. Liang, 2016 .

Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water.

Wenyan Fu, Hao Cheng, L. Liang, 2022, Food chemistry.

Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

Hao Cheng, Yantao Chen, L. Liang, 2018, Food Hydrocolloids.

Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability

Hao Cheng, Huanhuan Dong, L. Liang, 2022, Antioxidants.

α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility

Hao Cheng, Xin Yin, L. Liang, 2020 .

Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection, and Delivery

Hao Cheng, L. Liang, 2022, Antioxidants.

Effects of Folic Acid and Caffeic Acid on Indirect Photo-oxidation of Proteins and Their Costabilization under Irradiation.

Hao Cheng, L. Liang, Xin Yin, 2021, Journal of agricultural and food chemistry.

A comparison of β-casein complexes and micelles as vehicles for trans-/cis-resveratrol.

Hao Cheng, Huanhuan Dong, L. Liang, 2020, Food chemistry.

Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

David Julian McClements, Zipei Zhang, Ming Miao, 2021 .

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

Hao Cheng, Huanhuan Dong, L. Liang, 2022, Food Hydrocolloids.

Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion.

Hao Cheng, L. Liang, Kaiwen Chen, 2022, Journal of agricultural and food chemistry.

Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol

Hao Cheng, L. Liang, Shuai Feng, 2022, Journal of Food Engineering.

Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic.

Hao Cheng, L. Liang, X. Chang, 2023, Colloids and surfaces. B, Biointerfaces.

Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Z. Deng, Hao Cheng, M. A. Khan, 2019, International Journal of Food Science & Technology.

Mechanism for Inhibition of Folic Acid Photodecomposition by Various Antioxidants.

Hao Cheng, Yahui Gao, L. Liang, 2019, Journal of agricultural and food chemistry.

A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection

Tiancheng Liu, Hao Cheng, Yahui Gao, 2018, Food Hydrocolloids.

Mechanism for improved protection of whey protein isolate against the photodecomposition of folic acid

Hao Cheng, L. Liang, Z. Fang, 2018, Food Hydrocolloids.

Formation of a Multiligand Complex of Bovine Serum Albumin with Retinol, Resveratrol, and (-)-Epigallocatechin-3-gallate for the Protection of Bioactive Components.

Lingyun Chen, Hao Cheng, Yantao Chen, 2017, Journal of agricultural and food chemistry.

A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents.

Hao Cheng, M. A. Khan, Jiang Jiang, 2023, Comprehensive reviews in food science and food safety.

Thermal effects on the stability and antioxidant activity of an acid polysaccharide conjugate derived from green tea.

Xiaoqiang Chen, Hao Cheng, Yongwen Jiang, 2009, Journal of agricultural and food chemistry.

The characterization and biological activities of synthetic N, O-selenized chitosan derivatives.

W. Xia, Hao Cheng, Q. Jiang, 2021, International journal of biological macromolecules.

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Hao Cheng, Yang Chen, Li Liang, 2023, Antioxidants.

The β-casein-resveratrol complex: Physicochemical characteristics and implications for enhanced nutrition

M. Subirade, Hao Cheng, L. Yanfang, 2016 .

Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry

Hao Cheng, L. Liang, Xiaojiao Li, 2023, Journal of the American Oil Chemists' Society.

The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein.

Hao Cheng, Xin Yin, Wusigale, 2024, Food research international.