Jiaqi Li

Interaction mechanism of cholesterol/β-cyclodextrin complexation by combined experimental and computational approaches

Xiong Liu, Xiaolin Qin, Jinfeng Zhong, 2022, Food Hydrocolloids.

Enhanced mechanical, barrier and antioxidant properties of rice protein/sodium alginate-based films by incorporating cellulose nanocrystals and rosemary extract

Jinsong Li, Xiong Liu, Xiaolin Qin, 2022, Food Packaging and Shelf Life.

Development of sodium alginate-gelatin-graphene oxide complex film for enhancing antioxidant and ultraviolet-shielding properties

Xiaolin Qin, Jinfeng Zhong, Liu Yang, 2021 .

Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch

Xiong Liu, Yonghua Wang, Xiaolin Qin, 2021 .

Improving the freeze‐thaw stability of emulsions via combing phosphatidylcholine and modified starch: A combined experimental and computational study

Yonghua Wang, Xiaolin Qin, Jinfeng Zhong, 2021, International Journal of Food Science & Technology.

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Meng Li, A. Qayum, Juncai Hou, 2021 .

Interaction, bioaccessibility and stability of bovine serum albumin-gamma-oryzanol complex: Spectroscopic and computational approaches.

Xiong Liu, Xiaolin Qin, Jinfeng Zhong, 2022, Food chemistry.