Hui Niu

A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.

Xiong Fu, Keke Hou, Haiming Chen, 2022, Critical reviews in food science and nutrition.

Multiscale combined techniques for evaluating emulsion stability: A critical review.

Xiong Fu, Xianxiang Chen, Xianwei Chen, 2022, Advances in colloid and interface science.

A critical review of RG-I pectin: sources, extraction methods, structure, and applications.

Xianwei Chen, Xiong Fu, Keke Hou, 2023, Critical reviews in food science and nutrition.

Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion

Jianhua Xie, Mingyue Shen, Xianxiang Chen, 2023, Food Hydrocolloids.

Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ

Xiong Fu, Keke Hou, Xianxiang Chen, 2023, Food Hydrocolloids.

Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth

Jianhua Xie, Xianxiang Chen, Haiming Chen, 2023, Food Hydrocolloids.