Youfa Xie

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.

Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions

D. Mcclements, Wenjun Liu, Liqiang Zou, 2022, LWT.

Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.

D. Mcclements, Liqiang Zou, Wei Liu, 2022, Food chemistry.

Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability.

Lulu Zhang, Liqiang Zou, D. Julian Mcclements, 2022, Food research international.

Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation.

D. Mcclements, Liqiang Zou, Wei Liu, 2023, International journal of biological macromolecules.

Improving shikonin solubility and stability by encapsulation in natural surfactant-coated shikonin nanoparticles.

Wei Liu, Shengfeng Peng, Xing-yi Chen, 2023, Journal of food science.