1. A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion. Issue 10 (3rd October 2019) Authors: Wang, Qi; Li, Wanrong; Liu, Pei; Hu, Zhongze; Qin, Xinguang; Liu, Gang Journal: Food & function Issue: Volume 10:Issue 10(2019) Page Start: 6829 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols. (15th April 2023) Authors: Huang, Wenjing; Tian, Fulin; Wang, Han; Wu, Shuang; Jin, Weiping; Shen, Wangyang; Hu, Zhongze; Cai, Qiaoyu; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 180(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions. (December 2021) Authors: Chen, Cheng; Shi, Kaiwei; Qin, Xinguang; Zhang, Haizhi; Chen, Haiming; Hayes, Douglas G.; Wu, Qiong; Hu, Zhongze; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system. (30th May 2023) Authors: Wang, Han; Chen, Lu; Cai, Qiaoyu; Wu, Shuang; Shen, Wangyang; Hu, Zhongze; Huang, Wenjing; Jin, Weiping Journal: Food chemistry Issue: Volume 409(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improve stability and application of rice oil bodies via surface modification with ferulic acid, (-)-epicatechin, and phytic acid. (30th May 2023) Authors: Wang, Han; Chen, Lu; Wu, Shuang; Jin, Weiping; Shen, Wangyang; Hu, Zhongze; Huang, Wenjing; Liu, Gang Journal: Food chemistry Issue: Volume 409(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications. (1st November 2022) Authors: Zhu, Weijia; Zhang, Die; Liu, Xiaoqing; Ma, Tiezheng; He, Jiangling; Dong, Qi; Din, Zia-ud; Zhou, Jiaojiao; Chen, Lei; Hu, Zhongze; Cai, Jie Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 169(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application. (August 2021) Authors: Yu, Jingyi; Wang, Qi; Zhang, Haizhi; Qin, Xinguang; Chen, Haiming; Corke, Harold; Hu, Zhongze; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr. (May 2020) Authors: Liu, Pei; Li, Wanrong; Hu, Zhongze; Qin, Xinguang; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 126(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability. (January 2022) Authors: Qin, Xinguang; Yu, Jingyi; Wang, Qi; Zhang, Haizhi; Chen, Haiming; Hu, Zhongze; Lv, Qingyun; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗