| A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical Z Zhang, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, J Wang, ... Food Research International 156, 111314, 2022 | 16 | 2022 |
| A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic … S Sang, X Chen, Y Qin, L Tong, C Ou Foods 11 (20), 3197, 2022 | 7 | 2022 |
| Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations Y Hu, Q Lin, H Zhao, X Li, S Sang, DJ McClements, J Long, Z Jin, J Wang, ... Food Hydrocolloids 135, 108165, 2023 | 35 | 2023 |
| Biological functionality of soyasaponins and soyasapogenols C Guang, J Chen, S Sang, S Cheng Journal of agricultural and food chemistry 62 (33), 8247-8255, 2014 | 116 | 2014 |
| Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity Y Meng, H Jiang, H Ji, X Li, MCD Julian, S Sang, Z Jin, J Wang, C Qiu Food Bioscience, 103750, 2024 | | 2024 |
| Co-encapsulation of curcumin and quercetin using zein/beta-cyclodextrin composite nanoparticles: Enhancing the environmental resistance and synergistic antioxidant activity Z Jin, C Qiu, Z Zhang, X Li, S Sang, DJ McClements, L Chen, J Long, ... | | 2022 |
| Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity C Qiu, Z Zhang, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, ... npj Science of Food 7 (1), 29, 2023 | 5 | 2023 |
| Complexation of 26-Mer amylose with egg yolk lipids with different numbers of tails using a molecular dynamics simulation S Sang, X Xu, X Zhu, G Narsimhan Foods 10 (10), 2355, 2021 | 2 | 2021 |
| Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins Y Hu, C Guo, Q Lin, J Hu, X Li, S Sang, DJ McClements, J Long, Z Jin, ... Food & Function 13 (17), 8920-8929, 2022 | 4 | 2022 |
| Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread S Sang, C Ou, Y Fu, X Su, Y Jin, X Xu Food Chemistry: X 14, 100319, 2022 | 12 | 2022 |
| Construction of functional soybean peptide–cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase Y Liu, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, J Wang, ... Food Research International 162, 112054, 2022 | 1 | 2022 |
| Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions Y Hu, K Xing, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, X Xu, ... npj Science of Food 7 (1), 20, 2023 | 2 | 2023 |
| Cyclodextrins promoting the analysis and application of food-grade protein/peptides Y Hu, L Jiang, K Xing, X Li, S Sang, DJ McClements, L Chen, J Long, ... Trends in Food Science & Technology, 2023 | 2 | 2023 |
| Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels C Wang, R Yan, X Li, S Sang, DJ McClements, L Chen, J Long, A Jiao, ... Food Hydrocolloids 138, 108482, 2023 | 21 | 2023 |
| Development, Characterization and Application of a three-layer intelligent ph-sensing indicator based on Bromocresol Green (BCG) for monitoring fish freshness H Wen, C Ou, H Tang, S Sang, Y Du, J Chen Journal of Ocean University of China 22 (2), 565-575, 2023 | 2 | 2023 |
| Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread S Sang, Y Chen, X Zhu, G Narsimhan, Q Hu, Z Jin, X Xu Journal of cereal science 86, 77-85, 2019 | 19 | 2019 |
| Effect of egg yolk on the properties of wheat dough and bread S Sang, D Xu, Y Ma, Y Jin, F Wu, X Xu Food Bioscience 37, 100689, 2020 | 20 | 2020 |
| Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough X Chen, T Su, H Yang, H Lei, M Meng, X Luo, C Ou, L Jia, S Sang Food Bioscience 55, 103070, 2023 | 1 | 2023 |
| Effect of superheated steam treatment on the structural and digestible properties of wheat flour Y Ma, D Xu, S Sang, Y Jin, X Xu, B Cui Food Hydrocolloids 112, 106362, 2021 | 102 | 2021 |
| Effects of wheat starch content on its flour and frozen dough bread Z Yang, J Li, Z Ji, S Sang, X Xu Food Chemistry: X, 101513, 2024 | | 2024 |
