| Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method L Dai, H Zhou, Y Wei, Y Gao, DJ McClements Food Hydrocolloids 93, 342-350, 2019 | 150 | 2019 |
| Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins T Dai, T Li, R Li, H Zhou, C Liu, J Chen, DJ McClements Food Chemistry 329, 127219, 2020 | 106 | 2020 |
| Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison H Zhou, Y Hu, Y Tan, Z Zhang, DJ McClements Food Chemistry 364, 130439, 2021 | 96 | 2021 |
| Nanoparticles modulate autophagic effect in a dispersity-dependent manner D Huang, H Zhou, J Gao Scientific reports 5 (1), 14361, 2015 | 93 | 2015 |
| Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility H Zhou, Y Tan, S Lv, J Liu, JLM Mundo, L Bai, OJ Rojas, DJ McClements Food Hydrocolloids 106, 105878, 2020 | 79 | 2020 |
| Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin S Lv, H Zhou, L Bai, OJ Rojas, DJ McClements Food Hydrocolloids 113, 106451, 2021 | 77 | 2021 |
| Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions J Liu, Y Tan, H Zhou, JLM Mundo, DJ McClements Journal of Food Engineering 254, 1-9, 2019 | 73 | 2019 |
| Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions Y Tan, J Liu, H Zhou, JM Mundo, DJ McClements Food Research International 120, 264-274, 2019 | 67 | 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 |
| Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles Y Tan, R Li, C Liu, JM Mundo, H Zhou, J Liu, DJ McClements Food & Function 11 (1), 187-199, 2020 | 54 | 2020 |
| Modulation of physicochemical characteristics of pickering emulsions: Utilization of nanocellulose-and nanochitin-coated lipid droplet blends H Zhou, S Lv, J Liu, Y Tan, JL Muriel Mundo, L Bai, OJ Rojas, ... Journal of agricultural and food chemistry 68 (2), 603-611, 2019 | 54 | 2019 |
| 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 |
| Gold nanoparticles impair autophagy flux through shape-dependent endocytosis and lysosomal dysfunction H Zhou, X Gong, H Lin, H Chen, D Huang, D Li, H Shan, J Gao Journal of Materials Chemistry B 6 (48), 8127-8136, 2018 | 51 | 2018 |
| Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration Y Tan, Z Zhang, H Zhou, H Xiao, DJ McClements Food & function 11 (8), 7126-7137, 2020 | 50 | 2020 |
| Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study H Zhou, T Dai, J Liu, Y Tan, L Bai, OJ Rojas, DJ McClements Food Hydrocolloids 113, 106494, 2021 | 46 | 2021 |
| Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review Y Tan, H Zhou, DJ McClements Trends in Food Science & Technology 122, 314-327, 2022 | 44 | 2022 |
| Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol Y Tan, R Li, H Zhou, J Liu, JM Mundo, R Zhang, DJ McClements Food & function 11 (1), 174-186, 2020 | 41 | 2020 |
| 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 |
| Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions H Zhou, JK Pandya, Y Tan, J Liu, S Peng, JL Muriel Mundo, L He, H Xiao, ... Journal of Agricultural and Food Chemistry 67 (20), 5882-5890, 2019 | 38 | 2019 |
| Comparison of the cooking behaviors of meat and plant-based meat analogues: Appearance, texture, and fluid holding properties H Zhou, G Vu, X Gong, DJ McClements ACS Food Science & Technology 2 (5), 844-851, 2022 | 36 | 2022 |
David Julian McClementsUniversity of Massachusetts在 foodsci.umass.edu 的电子邮件经过验证
