Общедоступные статьи - Liqiang ZouПодробнее...
62 статьи недоступны нигде
Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
W Liu, H Gao, DJ McClements, L Zhou, J Wu, L Zou
Food hydrocolloids 88, 210-217, 2019
Финансирование: National Natural Science Foundation of China
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
D Fu, S Deng, DJ McClements, L Zhou, L Zou, J Yi, C Liu, W Liu
Food hydrocolloids 89, 80-89, 2019
Финансирование: National Natural Science Foundation of China
Storage stability and skin permeation of vitamin C liposomes improved by pectin coating
W Zhou, W Liu, L Zou, W Liu, C Liu, R Liang, J Chen
Colloids and surfaces B: Biointerfaces 117, 330-337, 2014
Финансирование: National Natural Science Foundation of China
Coencapsulation of (−)-Epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility
X Chen, DJ McClements, J Wang, L Zou, S Deng, W Liu, C Yan, Y Zhu, ...
Journal of agricultural and food chemistry 66 (14), 3691-3699, 2018
Финансирование: National Natural Science Foundation of China
Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles: an in vitro and in vivo study
S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements
Journal of agricultural and food chemistry 66 (6), 1488-1497, 2018
Финансирование: US Department of Agriculture, National Natural Science Foundation of China
Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation
W Zhou, Y He, F Liu, L Liao, X Huang, R Li, Y Zou, L Zhou, L Zou, Y Liu, ...
Carbohydrate Polymers 256, 117579, 2021
Финансирование: Chinese Academy of Sciences, National Natural Science Foundation of China
Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors
C Yan, DJ McClements, Y Zhu, L Zou, W Zhou, W Liu
Journal of Agricultural and Food Chemistry 67 (39), 10937-10946, 2019
Финансирование: National Natural Science Foundation of China
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
H Gao, L Ma, C Cheng, J Liu, R Liang, L Zou, W Liu, DJ McClements
Trends in Food Science & Technology 112, 36-49, 2021
Финансирование: National Natural Science Foundation of China
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
L Ma, L Zou, DJ McClements, W Liu
Food Hydrocolloids 100, 105381, 2020
Финансирование: National Natural Science Foundation of China
Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility
Z Li, S Peng, X Chen, Y Zhu, L Zou, W Liu, C Liu
Food research international 108, 246-253, 2018
Финансирование: National Natural Science Foundation of China
Improved in vitro digestion stability of (−)-epigallocatechin gallate through nanoliposome encapsulation
L Zou, S Peng, W Liu, L Gan, W Liu, R Liang, C Liu, J Niu, Y Cao, Z Liu, ...
Food Research International 64, 492-499, 2014
Финансирование: National Natural Science Foundation of China
pH-, ion-and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets
Y Zhu, X Chen, DJ McClements, L Zou, W Liu
Food Hydrocolloids 77, 870-878, 2018
Финансирование: National Natural Science Foundation of China
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Z Xi, W Liu, DJ McClements, L Zou
Food chemistry 291, 22-29, 2019
Финансирование: National Natural Science Foundation of China
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
X Chen, DJ McClements, Y Zhu, Y Chen, L Zou, W Liu, C Cheng, D Fu, ...
Food research international 114, 30-37, 2018
Финансирование: National Natural Science Foundation of China
Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin
S Peng, L Zou, W Liu, Z Li, W Liu, X Hu, X Chen, C Liu
Carbohydrate polymers 156, 322-332, 2017
Финансирование: National Natural Science Foundation of China
A stable high internal phase emulsion fabricated with OSA-modified starch: An improvement in β-carotene stability and bioaccessibility
C Yan, DJ McClements, L Zou, W Liu
Food & function 10 (9), 5446-5460, 2019
Финансирование: National Natural Science Foundation of China
Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes
C Cheng, Z Wu, DJ McClements, L Zou, S Peng, W Zhou, W Liu
Colloids and surfaces B: biointerfaces 183, 110460, 2019
Финансирование: National Natural Science Foundation of China
Co-encapsulation of epigallocatechin gallate (EGCG) and curcumin by two proteins-based nanoparticles: Role of EGCG
X Yan, X Zhang, DJ McClements, L Zou, X Liu, F Liu
Journal of Agricultural and Food Chemistry 67 (48), 13228-13236, 2019
Финансирование: National Natural Science Foundation of China
Mushroom (Agaricus bisporus) polyphenoloxidase inhibited by apigenin: Multi-spectroscopic analyses and computational docking simulation
Z Xiong, W Liu, L Zhou, L Zou, J Chen
Food Chemistry 203, 430-439, 2016
Финансирование: National Natural Science Foundation of China
Encapsulation of lipophilic polyphenols into nanoliposomes using pH-driven method: Advantages and disadvantages
S Peng, L Zou, W Zhou, W Liu, C Liu, DJ McClements
Journal of agricultural and food chemistry 67 (26), 7506-7511, 2019
Финансирование: US Department of Agriculture, National Natural Science Foundation of China
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