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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled releaseJiaqi Su, Paul Van der Meeren, Kedong Tai 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
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, Ipek Bayram 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, Like Mao et al.|Food Hydrocolloids|2019Cited by 63