Shijiao Zhou

发表

Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

Shuang Zhang, Baokun Qi, Yang Li, 2021 .

Development of whey protein isolate-phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery.

Yang Li, Shuang Zhang, Yuyang Huang, 2022, Food research international.

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du, 2021, Food Hydrocolloids.

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Guannan Liu, Miao Hu, Baokun Qi, 2022 .

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers.

Baokun Qi, Yang Li, Lu Han, 2021, Food chemistry.

Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions.

Shuang Zhang, Guannan Liu, Baokun Qi, 2022, Food chemistry.

Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels.

Baokun Qi, Yang Li, Lu Han, 2022, Food chemistry.

Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein.

Baokun Qi, Yang Li, Lu Han, 2021, Journal of food science.

The Synthesis of Backbone Thermo and pH Responsive Hyperbranched Poly(Bis(N,N-Propyl Acryl Amide))s by RAFT

Yonggang Wu, J. Zhao, L. Bai, 2016, Polymers.