Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextroseYingting Luo, Hao Zhang, Yaqi Tu et al.|Food Chemistry|2021Cited by 51
Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformersYuxin Li, Hao Zhang, Yingting Luo et al.|Current Research in Food Science|2025Cited by 11
Preparation and Characterization of Lutein Co-Amorphous Formulation with Enhanced Solubility and DissolutionXuening Song, Hao Zhang, Yingting Luo et al.|Foods|2024Cited by 10
Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and PolydextroseKe-Xin Dai, Hao Zhang, Yingting Luo et al.|Foods|2023Cited by 10
Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using steviosideYingting Luo, Hao Zhang, Yuxin Li et al.|npj Science of Food|2025Cited by 3