Fuguo Liu
TitleCited byYear
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
1252016
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
502017
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
462017
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
462016
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
462015
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
442016
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
432014
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
392014
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
372016
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
372014
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
332017
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
252017
鲜食玉米加工利用研究进展
刘夫国, 牛丽影, 李大婧, 金邦荃, 刘春泉
食品科学 33 (23), 375-379, 2012
252012
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
242017
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
212016
Physical, structural, thermal and morphological characteristics of zeinquercetagetin composite colloidal nanoparticles
C Sun, F Liu, J Yang, W Yang, F Yuan, Y Gao
Industrial Crops and Products 77, 476-483, 2015
212015
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
202018
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
202016
Simultaneous treatment of heat and high pressure homogenization of zein in ethanol–water solution: Physical, structural, thermal and morphological characteristics
C Sun, L Dai, F Liu, Y Gao
Innovative food science & emerging technologies 34, 161-170, 2016
202016
Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid
X Wang, F Liu, L Liu, Z Wei, F Yuan, Y Gao
Food chemistry 173, 564-568, 2015
202015
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Articles 1–20