Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectinQing Guo, Yanxiang Gao, Jiaqi Su et al.|Food Hydrocolloids|2020Cited by 127
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pHQing Guo, Yanxiang Gao, Fang Yuan et al.|Food Hydrocolloids|2020Cited by 116
Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibilityQing Guo, Yanxiang Gao, Jiaqi Su et al.|Food Hydrocolloids|2019Cited by 89
High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled releaseJiaqi Su, Paul Van der Meeren, Shaoxin Zhu et al.|Food & Function|2020Cited by 85
Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcuminJiaqi Su, Paul Van der Meeren, Yongjian Cai et al.|Carbohydrate Polymers|2020Cited by 82