| The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes X Chen, L Zou, J Niu, W Liu, S Peng, C Liu Molecules 20 (8), 14293-14311, 2015 | 381 | 2015 |
| Pectin Modifications: A Review J Chen, W Liu, CM Liu, T Li, RH Liang Critical Reviews in Food Science and Nutrition 55 (12), 1684-1698, 2015 | 317 | 2015 |
| Functional, physicochemical properties and structure of cross-linked oxidized maize starch J Liu, B Wang, L Lin, J Zhang, W Liu, J Xie, Y Ding Food Hydrocolloids 36, 45-52, 2014 | 241 | 2014 |
| Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels W Liu, H Gao, DJ McClements, L Zhou, J Wu, L Zou Food hydrocolloids 88, 210-217, 2019 | 236 | 2019 |
| Effect of food additives on starch retrogradation: A review Z Fu, J Chen, SJ Luo, CM Liu, W Liu Starch 67 (1-2), 69-78, 2015 | 234 | 2015 |
| Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism J Chen, RH Liang, W Liu, CM Liu, T Li, ZC Tu, J Wan Food Hydrocolloids 28 (1), 121-129, 2012 | 233 | 2012 |
| Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility D Fu, S Deng, DJ McClements, L Zhou, L Zou, J Yi, C Liu, W Liu Food hydrocolloids 89, 80-89, 2019 | 232 | 2019 |
| Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics … Y Chen, SB Zhu, MY Xie, SP Nie, W Liu, C Li, XF Gong, YX Wang Analytica Chimica Acta 623 (2), 146-156, 2008 | 224 | 2008 |
| Storage stability and skin permeation of vitamin C liposomes improved by pectin coating W Zhou, W Liu, L Zou, W Liu, C Liu, R Liang, J Chen Colloids and Surfaces B: Biointerfaces 117, 330-337, 2014 | 221 | 2014 |
| Coencapsulation of (−)-Epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility X Chen, DJ McClements, J Wang, L Zou, S Deng, W Liu, C Yan, Y Zhu, ... Journal of agricultural and food chemistry 66 (14), 3691-3699, 2018 | 220 | 2018 |
| Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin X Xu, W Liu, C Liu, L Luo, J Chen, S Luo, DJ McClements, L Wu Food Hydrocolloids 61, 251-260, 2016 | 218 | 2016 |
| Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process C Cheng, S Peng, Z Li, L Zou, W Liu, C Liu RSC advances 7 (42), 25978-25986, 2017 | 213 | 2017 |
| Properties of starch after extrusion: A review J Ye, X Hu, S Luo, W Liu, J Chen, Z Zeng, C Liu Starch‐Stärke 70 (11-12), 1700110, 2018 | 205 | 2018 |
| Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions T Li, P Shen, W Liu, C Liu, R Liang, N Yan, J Chen International Journal of Food Properties 17 (8), 1805-1817, 2014 | 204 | 2014 |
| Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles: an in vitro and in vivo study S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Journal of agricultural and food chemistry 66 (6), 1488-1497, 2018 | 193 | 2018 |
| Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Food Research International 81, 74-82, 2016 | 191 | 2016 |
| Improved Physical and in Vitro Digestion Stability of a Polyelectrolyte Delivery System Based on Layer-by-Layer Self-Assembly Alginate-Chitosan-Coated Nanoliposomes W Liu, J Liu, W Liu, T Li, C Liu Journal of Agricultural and Food Chemistry 61 (17), 4133-4144, 2013 | 185 | 2013 |
| Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Food & function 9 (3), 1829-1839, 2018 | 178 | 2018 |
| Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin L Zou, B Zheng, W Liu, C Liu, H Xiao, DJ McClements Journal of functional foods 15, 72-83, 2015 | 178 | 2015 |
| Review of recent advances in the preparation, properties, and applications of high internal phase emulsions H Gao, L Ma, C Cheng, J Liu, R Liang, L Zou, W Liu, DJ McClements Trends in Food Science & Technology 112, 36-49, 2021 | 168 | 2021 |
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu
