Fuguo Liu
Title
Cited by
Cited by
Year
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
3092016
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
1192017
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
1092017
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
1002015
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
902016
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
872017
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
852016
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
722016
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
692019
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
652018
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
652014
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
642014
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
552017
Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion
F Lei, F Liu, F Yuan, Y Gao
Food Hydrocolloids 39, 163-170, 2014
512014
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
502017
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
492016
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
452017
Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates
F Liu, D Wang, H Xu, C Sun, Y Gao
Food Chemistry 196, 338-346, 2016
452016
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
442018
Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH
F Liu, D Wang, C Ma, Y Gao
Food Hydrocolloids 58, 49-59, 2016
402016
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