Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin deliveryYuxuan Liu, Xiaofeng Ren, Abdul Qayum et al.|Food Hydrocolloids|2024Cited by 35
Physicochemical indicators coupled with statistical tools for comprehensive evaluation of the novel infrared peeling on tomatoesYing Liu, Jamila A. Tuly, Wenjuan Qu et al.|LWT|2023Cited by 17
MD simulation to comprehend polygalacturonase inactivation mechanism during thermal and non-thermal effects of infrared processingYing Liu, Haile Ma, Wenjuan Qu et al.|Food Chemistry|2023Cited by 13
Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and SafetyYuxuan Liu, Haile Ma, Wenjiang Dong et al.|Comprehensive Reviews in Food Science and Food Safety|2025Cited by 9