Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat productsIftikhar Hussain Badar, Baohua Kong, Xiufang Xia et al.|Trends in Food Science & Technology|2023Cited by 67
Polyamine‐Responsive Morphological Transformation of a Supramolecular Peptide for Specific Drug Accumulation and Retention in Cancer CellsChen Sun, Ruibing Wang, Kuikun Yang et al.|Small|2021Cited by 53
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolateIftikhar Hussain Badar, Fangda Sun, Baohua Kong et al.|Food Research International|2023Cited by 40
Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsionsIftikhar Hussain Badar, Baohua Kong, Qian Liu et al.|Food Chemistry|2024Cited by 35
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgersIftikhar Hussain Badar, Haotian Liu, Muhammad Hayat Jaspal et al.|Meat Science|2024Cited by 20