Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packagingWenxia Dong, Fang Yuan, Like Mao et al.|Food Chemistry|2021Cited by 184
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, Qing Guo et al.|Carbohydrate Polymers|2020Cited by 82
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactantsQing Guo, Yanxiang Gao, Xin Shu et al.|Food Chemistry|2021Cited by 71
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticlesJiaqi Su, Fang Yuan, Qing Guo et al.|Food Hydrocolloids|2019Cited by 63