| The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review W Wang, C Sun, L Mao, P Ma, F Liu, J Yang, Y Gao Trends in Food Science & Technology 56, 21-38, 2016 | 552 | 2016 |
| Food‐grade covalent complexes and their application as nutraceutical delivery systems: A review F Liu, C Ma, Y Gao, DJ McClements Comprehensive reviews in food science and food safety 16 (1), 76-95, 2017 | 220 | 2017 |
| A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution F Liu, C Ma, DJ McClements, Y Gao Food Hydrocolloids 63, 625-634, 2017 | 207 | 2017 |
| Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization F Liu, C Sun, W Yang, F Yuan, Y Gao RSC advances 5 (20), 15641-15651, 2015 | 179 | 2015 |
| Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation L Dai, C Sun, R Li, L Mao, F Liu, Y Gao Food chemistry 237, 1163-1171, 2017 | 174 | 2017 |
| Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β … F Liu, C Ma, DJ McClements, Y Gao Food Hydrocolloids 61, 578-588, 2016 | 149 | 2016 |
| Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80 Z Zhu, Y Wen, J Yi, Y Cao, F Liu, DJ McClements Journal of colloid and interface science 536, 80-87, 2019 | 146 | 2019 |
| Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions X Liang, C Ma, X Yan, H Zeng, DJ McClements, X Liu, F Liu Food Hydrocolloids 102, 105569, 2020 | 135 | 2020 |
| Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods X Yan, C Ma, F Cui, DJ McClements, X Liu, F Liu Trends in Food Science & Technology 103, 293-303, 2020 | 133 | 2020 |
| Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates F Liu, D Wang, C Sun, DJ McClements, Y Gao Food Chemistry 205, 129-139, 2016 | 130 | 2016 |
| Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol F Liu, D Ma, X Luo, Z Zhang, L He, Y Gao, DJ McClements Food hydrocolloids 79, 450-461, 2018 | 128 | 2018 |
| Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions F Liu, D Wang, C Sun, Y Gao Food Hydrocolloids 52, 661-669, 2016 | 97 | 2016 |
| Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability X Luo, Y Zhou, L Bai, F Liu, Y Deng, DJ McClements Journal of colloid and interface science 490, 328-335, 2017 | 95 | 2017 |
| Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry W Yang, F Liu, C Xu, F Yuan, Y Gao Food Research International 64, 141-149, 2014 | 95 | 2014 |
| Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution C Sun, L Dai, X He, F Liu, F Yuan, Y Gao Food Hydrocolloids 58, 11-19, 2016 | 90 | 2016 |
| Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation L Bai, F Liu, X Xu, S Huan, J Gu, DJ McClements Journal of Food Engineering 207, 35-45, 2017 | 88 | 2017 |
| Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate … F Liu, C Ma, R Zhang, Y Gao, DJ McClements Food chemistry 221, 395-403, 2017 | 88 | 2017 |
| Emulsion design for the delivery of β-carotene in complex food systems L Mao, D Wang, F Liu, Y Gao Critical Reviews in Food Science and Nutrition 58 (5), 770-784, 2018 | 86 | 2018 |
| Structure and antimicrobial mechanism of ɛ-polylysine–chitosan conjugates through Maillard reaction C Liang, F Yuan, F Liu, Y Wang, Y Gao International Journal of Biological Macromolecules 70, 427-434, 2014 | 86 | 2014 |
| Polysaccharide-based Pickering emulsions: Formation, stabilization and applications F Cui, S Zhao, X Guan, DJ McClements, X Liu, F Liu, T Ngai Food Hydrocolloids 119, 106812, 2021 | 81 | 2021 |
David Julian McClementsUniversity of Massachusetts在 foodsci.umass.edu 的电子邮件经过验证
