| Formulation of more efficacious curcumin delivery systems using colloid science: enhanced solubility, stability, and bioavailability B Zheng, DJ McClements Molecules 25 (12), 2791, 2020 | 190 | 2020 |
| Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Food Research International 81, 74-82, 2016 | 183 | 2016 |
| Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin L Zou, B Zheng, W Liu, C Liu, H Xiao, DJ McClements Journal of functional foods 15, 72-83, 2015 | 169 | 2015 |
| Impact of delivery system type on curcumin bioaccessibility: Comparison of curcumin-loaded nanoemulsions with commercial curcumin supplements B Zheng, S Peng, X Zhang, DJ McClements Journal of Agricultural and Food Chemistry 66 (41), 10816-10826, 2018 | 135 | 2018 |
| Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal … L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Rsc Advances 6 (4), 3126-3136, 2016 | 111 | 2016 |
| Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads B Zheng, Z Zhang, F Chen, X Luo, DJ McClements Food Hydrocolloids 71, 187-197, 2017 | 102 | 2017 |
| Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin) X Luo, Y Zhou, L Bai, F Liu, R Zhang, Z Zhang, B Zheng, Y Deng, ... Food Research International 96, 103-112, 2017 | 74 | 2017 |
| Influence of lipid phase composition of excipient emulsions on curcumin solubility, stability, and bioaccessibility L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, G Zhang, H Xiao, ... Food biophysics 11, 213-225, 2016 | 70 | 2016 |
| Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies B Zheng, X Zhang, S Peng, DJ McClements Food & function 10 (7), 4339-4349, 2019 | 69 | 2019 |
| Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: Impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility H Zhou, B Zheng, DJ McClements Food & Function 12 (8), 3420-3432, 2021 | 59 | 2021 |
| In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and … H Zhou, B Zheng, DJ McClements Journal of Agricultural and Food Chemistry 69 (11), 3340-3350, 2021 | 52 | 2021 |
| Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks B Zheng, H Zhou, DJ McClements Lwt 147, 111517, 2021 | 40 | 2021 |
| Emulsions stabilized by inorganic nanoclays and surfactants: Stability, viscosity, and implications for applications B Zheng, B Zheng, AJ Carr, X Yu, DJ McClements, SR Bhatia Inorganica chimica acta 508, 119566, 2020 | 39 | 2020 |
| Loading natural emulsions with nutraceuticals using the pH-driven method: Formation & stability of curcumin-loaded soybean oil bodies B Zheng, X Zhang, H Lin, DJ McClements Food & function 10 (9), 5473-5484, 2019 | 39 | 2019 |
| Food matrix effects on nutraceutical bioavailability: impact of protein on curcumin bioaccessibility and transformation in nanoemulsion delivery systems and excipient nanoemulsions L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Food biophysics 11, 142-153, 2016 | 39 | 2016 |
| Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study H Zhou, B Zheng, Z Zhang, R Zhang, L He, DJ McClements Journal of Agricultural and Food Chemistry 69 (14), 4223-4233, 2021 | 36 | 2021 |
| Modulation of lipid digestion profiles using filled egg white protein microgels L Gu, Y Su, Z Zhang, B Zheng, R Zhang, DJ McClements, Y Yang Journal of agricultural and food chemistry 65 (32), 6919-6928, 2017 | 36 | 2017 |
| Fabrication of curcumin-loaded dairy milks using the pH-shift method: Formation, stability, and bioaccessibility B Zheng, H Lin, X Zhang, DJ McClements Journal of agricultural and food chemistry 67 (44), 12245-12254, 2019 | 30 | 2019 |
| Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model CL Lopez-Pena, B Zheng, DA Sela, EA Decker, H Xiao, DJ McClements Food chemistry 192, 857-864, 2016 | 30 | 2016 |
| Comparison of lutein bioaccessibility from dietary supplement-excipient nanoemulsions and nanoemulsion-based delivery systems L Dai, L Zhou, H Zhou, B Zheng, N Ji, X Xu, X He, L Xiong, ... Journal of Agricultural and Food Chemistry 69 (46), 13925-13932, 2021 | 19 | 2021 |
