| The stability, sustained release and cellular antioxidant activity of curcumin nanoliposomes X Chen, LQ Zou, J Niu, W Liu, SF Peng, CM Liu Molecules 20 (8), 14293-14311, 2015 | 336 | 2015 |
| Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release Z Zhang, R Zhang, L Zou, DJ McClements Food Hydrocolloids 58, 308-315, 2016 | 243 | 2016 |
| Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels W Liu, H Gao, DJ McClements, L Zhou, J Wu, L Zou Food hydrocolloids 88, 210-217, 2019 | 214 | 2019 |
| Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility D Fu, S Deng, DJ McClements, L Zhou, L Zou, J Yi, C Liu, W Liu Food hydrocolloids 89, 80-89, 2019 | 208 | 2019 |
| Storage stability and skin permeation of vitamin C liposomes improved by pectin coating W Zhou, W Liu, L Zou, W Liu, C Liu, R Liang, J Chen Colloids and surfaces B: Biointerfaces 117, 330-337, 2014 | 207 | 2014 |
| Coencapsulation of (−)-Epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility X Chen, DJ McClements, J Wang, L Zou, S Deng, W Liu, C Yan, Y Zhu, ... Journal of agricultural and food chemistry 66 (14), 3691-3699, 2018 | 202 | 2018 |
| Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process C Cheng, S Peng, Z Li, L Zou, W Liu, C Liu RSC advances 7 (42), 25978-25986, 2017 | 196 | 2017 |
| Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles: an in vitro and in vivo study S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Journal of agricultural and food chemistry 66 (6), 1488-1497, 2018 | 183 | 2018 |
| 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 |
| Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Food & function 9 (3), 1829-1839, 2018 | 161 | 2018 |
| Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization L Zou, W Liu, W Liu, R Liang, T Li, C Liu, Y Cao, J Niu, Z Liu Journal of Agricultural and Food Chemistry 62 (4), 934-941, 2014 | 160 | 2014 |
| Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation W Zhou, Y He, F Liu, L Liao, X Huang, R Li, Y Zou, L Zhou, L Zou, Y Liu, ... Carbohydrate Polymers 256, 117579, 2021 | 158 | 2021 |
| Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility Z Zhang, R Zhang, L Zou, L Chen, Y Ahmed, W Al Bishri, K Balamash, ... Food Hydrocolloids 58, 160-170, 2016 | 156 | 2016 |
| Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors C Yan, DJ McClements, Y Zhu, L Zou, W Zhou, W Liu Journal of Agricultural and Food Chemistry 67 (39), 10937-10946, 2019 | 154 | 2019 |
| Enhancing nutraceutical performance using excipient foods: Designing food structures and compositions to increase bioavailability DJ McClements, L Zou, R Zhang, L Salvia‐Trujillo, T Kumosani, H Xiao Comprehensive Reviews in Food Science and Food Safety 14 (6), 824-847, 2015 | 151 | 2015 |
| One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic L Ma, L Zou, DJ McClements, W Liu Food Hydrocolloids 100, 105381, 2020 | 140 | 2020 |
| Improved in vitro digestion stability of (−)-epigallocatechin gallate through nanoliposome encapsulation L Zou, S Peng, W Liu, L Gan, W Liu, R Liang, C Liu, J Niu, Y Cao, Z Liu, ... Food Research International 64, 492-499, 2014 | 139 | 2014 |
| Review of recent advances in the preparation, properties, and applications of high internal phase emulsions H Gao, L Ma, C Cheng, J Liu, R Liang, L Zou, W Liu, DJ McClements Trends in Food Science & Technology 112, 36-49, 2021 | 136 | 2021 |
| Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility Z Li, S Peng, X Chen, Y Zhu, L Zou, W Liu, C Liu Food research international 108, 246-253, 2018 | 133 | 2018 |
