Sisheng Li

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Aimin Shi, Qiang Wang, S. Faisal, 2022, Frontiers in Nutrition.

50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

Aimin Shi, Hong-zhi Liu, Qiang Wang, 2022, Food Hydrocolloids.

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe.

Hong-zhi Liu, Qiang Wang, S. Faisal, 2021, Food chemistry.

Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets

D. Mcclements, Sisheng Li, 2023, Food Hydrocolloids.

The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion system.

Qianqian Wang, Aimin Shi, S. Faisal, 2023, Food chemistry.