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1.WeiLiu,HongxiaGao,DavidJulianMcClements,LeiZhou,JingWu,LiqiangZou*,Stability,rheology,andβ-carotenebioaccessibilityofhighinternalphaseemulsiongels,FoodHydrocolloids,2019,88,210-217.(SCI一区,2018IF=5.839,被引频次:9,“ESI高被引论文”)
2.DongwenFu,SumengDeng,DavidJulianMcClements,LeiZhou,LiqiangZou*,JangYi,ChengmeiLiu,WeiLiu*,Encapsulationofβ-caroteneinwheatglutennanoparticle-xanthangum-stabilizedPickeringemulsions:Enhancementofcarotenoidstabilityandbioaccessibility,FoodHydrocolloids,2019,89,80-89.(SCI一区,2018IF=5.839,被引频次:6)
3.LiqiangZou,AnqiXie,YuqingZhu,DavidJulianMcClements*,Cerealproteinsinnanotechnology:Formulationofencapsulationanddeliverysystems,CurrentOpinioninFoodScience,2019,25,28-34.(SCI二区,2018IF=3.828,被引频次:1)
4.ChiYan,DongwenFu,DavidJulianMcClements,PeiXu,LiqiangZou*,YuqingZhu,CeCheng,WeiLiu,Rheologicalandmicrostructuralpropertiesofcold-setemulsiongelsfabricatedfrommixedproteins:Wheyproteinandlactoferrin,FoodResearchInternational,2019,119,315-324.(SCI二区,2018IF=3.579)
5.XingChen,YanChen,LiqiangZou*,XingcaiZhang,YuqingDong,JizhouTang,DavidJulianMcClements*,WeiLiu,Plant-basednanoparticlespreparedfromproteinsandphospholipidsconsistingofacoremultilayer-shellstructure:Fabrication,stability,andfoamability,JournalofAgriculturalandFoodChemistry,2019,67(23),6574-6584.(SCI一区,2018IF=3.571)
6.ZewenXi,WeiLiu,DavidJulianMcClements,LiqiangZou*,Rheological,structural,andmicrostructuralpropertiesofethanolinducedcold-setwheyproteinemulsiongels:Effectofoilcontent,FoodChemistry,2019,291,22-29.(SCI一区,2018IF=5.399,被引频次:1)
7.YunlingSi,WeiLiu,DavidJulianMcClements,XingChen,ZhaolongHu,LiqiangZou*,Ameliorativeeffectsofsnake(Deinagkistrodonacutus)oilanditsmainfattyacidsagainstUVB-inducedskinphotodamageinmice.JournalofPhotochemistryandPhotobiologyB:Biology,2019,197,111538.(SCI三区,2018IF=4.067)
8.ChiYan,DavidJulianMcClements,LiqiangZou*,WeiLiu*,AstablehighinternalphaseemulsionfabricatedwithOSA-modifiedstarch:animprovementinβ-carotenestabilityandbioaccessibility.Food&Function,2019,10,5446-5460.(SCI一区,2018IF=3.241)
9.LiMa,LiqiangZou*,DavidJulianMcClements*,WeiLiu,One-steppreparationofhighinternalphaseemulsionsusingnaturalediblePickeringstabilizers:Gliadinnanoparticles/gumArabic,FoodHydrocolloids,2020,100,105381.(SCI一区,2018IF=5.839)
10.ChiYan,DavidJulianMcClements,YuqingZhu,LiqiangZou*,WeiZhou*,WeiLiu,FabricationofOSAstarch/chitosanpolysaccharide-basedhighinternalphaseemulsionviaalteringinterfacialbehaviors,JournalofAgriculturalandFoodChemistry,2019,67,39,10937-10946.(SCI一区,2018IF=3.571,封面文章)
11.YuqingZhu,DavidJulianMcClements,WeiZhou*,ShengfengPeng,LeiZhou,LiqiangZou*,WeiLiu,Influenceofionicstrengthandthermalpretreatmentonthefreeze-thawstabilityofPickeringemulsiongels,FoodChemistry,2020,303,125401.(SCI一区,2018IF=5.399)
12.XingChen,DavidJulianMcClements,JianWang,LiqiangZou*,SumengDeng,WeiLiu*,YanChen,YuqingZhu,CeCheng,ChengmeiLiu,Coencapsulationof(-)-epigallocatechin-3-gallateandquercetininparticle-stabilizedW/O/Wemulsiongels:Controlledreleaseandbioaccessibility,JournalofAgriculturalandFoodChemistry,2018,66(14),3691-3699.(SCI一区,2018IF=3.571,被引频次:19,“ESI高被引论文”)
13.XingChen,DavidJulianMcClements,YuqingZhu,LiqiangZou*,ZilinLi,WeiLiu*,CeCheng,HongxiaGao,ChengmeiLiu,Gastrointestinalfateoffluidandgellednutraceuticalemulsions:Impactonproteolysis,lipolysis,andquercetinbioaccessibility,JournalofAgriculturalandFoodChemistry,2018,66(34),9087-9096.(SCI一区,2018IF=3.571,被引频次:5)
14.YuqingZhu,XingChen,DavidJulianMcClements,LiqiangZou*,WeiLiu*,pH-,ion-andtemperature-dependentemulsiongels:Fabricatedbyadditionofwheyproteintogliadin-nanoparticlecoatedlipiddroplets,FoodHydrocolloids,2018,77,870-878.(SCI一区,2018IF=5.839,被引频次:15)
15.WeiLiu,JianWang,DavidJulianMcClements,LiqiangZou*,Encapsulationofβ-carotene-loadedoildropletsincaseinate/alginatemicroparticles:Enhancementofcarotenoidstabilityandbioaccessibility,JournalofFunctionalFoods,2018,40,527-535.(SCI一区,2018IF=3.197,被引频次:14)
16.XingChen,DavidJulianMcClements,YuqingZhu,YanChen,LiqiangZou*,WeiLiu*,CeCheng,DongwenFu,ChengmeiLiu,Enhancementofthesolubility,stabilityandbioaccessibilityofquercetinusingprotein-basedexcipientemulsions,FoodResearchInternational,2018,114,30-37.(SCI二区,2018IF=3.579,被引频次:9)
17.YuqingZhu,XingChen,DavidJulianMcClements,LiqiangZou*,WeiLiu*,Pickering-stabilizedemulsiongelsfabricatedfromwheatproteinnanoparticles:EffectofpH,NaClandoilcontent,JournalofDispersionScienceandTechnology,2018,39(6),826-835.(SCI四区,2018IF=1.479,被引频次:7)
18.LiqiangZou,BeijingZheng,RuojieZhang,ZipeiZhang,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Enhancingthebioaccessibilityofhydrophobicbioactiveagentsusingmixedcolloidaldispersions:Curcumin-loadedzeinnanoparticlesplusdigestiblelipidnanoparticles,FoodResearchInternational,2016,81,74-82.(SCI二区,2016IF=3.086,被引频次:61,“ESI高被引论文”)
19.LiqiangZou,ZipeiZhang,RuojieZhang,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Encapsulationofproteinnanoparticleswithinalginatemicroparticles:ImpactofpHandionicstrengthonfunctionalperformance,JournalofFoodEngineering,2016,178,81-89.(SCI二区,2016IF=3.099,被引频次:14)
20.LiqiangZou,BeijingZheng,RuojieZhang,ZipeiZhang,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Food-gradenanoparticlesforencapsulation,protectionanddeliveryofcurcumin:Comparisonoflipid,protein,andphospholipidnanoparticlesundersimulatedgastrointestinalconditions,RSCAdvances,2016,6(4),3126-3136.(SCI二区,2016IF=3.108,被引频次:31)
21.LiqiangZou,BeijingZheng,RuojieZhang,ZipeiZhang,WeiLiu*,ChengmeiLiu,GuodongZhang,HangXiao,DavidJulianMcClements*,Influenceoflipidphasecompositionofexcipientemulsionsoncurcuminsolubility,stability,andbioaccessibility,FoodBiophysics,2016,11(3),213-225.(SCI三区,2016IF=1.704,被引频次:22)
22.LiqiangZou,BeijingZheng,RuojieZhang,ZipeiZhang,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Foodmatrixeffectsonnutraceuticalbioavailability:Impactofproteinoncurcuminbioaccessibilityandtransformationinnanoemulsiondeliverysystemsandexcipientnanoemulsions,FoodBiophysics,2016,11(2),142-153.(SCI三区,2016IF=1.704,被引频次:8)
23.LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Utilizingfoodmatrixeffectstoenhancenutraceuticalbioavailability:Increaseofcurcuminbioaccessibilityusingexcipientemulsions,JournalofAgriculturalandFoodChemistry,2015,63(7),2052-2062.(SCI一区,2015IF=2.857,被引频次:60,“ESI高被引论文”)
24.LiqiangZou,BeijingZheng,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Enhancingnutraceuticalbioavailabilityusingexcipientemulsions:Influenceoflipiddropletsizeonsolubilityandbioaccessibilityofpowderedcurcumin,JournalofFunctionalFoods,2015,15,72-83.(SCI一区,2015IF=3.973,被引频次:67,“ESI高被引论文”)
25.LiqiangZou,ShengfengPeng,WeiLiu,XingChen,ChengmeiLiu,Anoveldeliverysystemdextransulfatecoatedamphiphilicchitosanderivatives-basednanoliposome:Capacitytoimproveinvitrodigestionstabilityof(-)-epigallocatechingallate,FoodResearchInternational,2015,69,114-120.(SCI二区,2015IF=3.182,被引频次:27)
26.LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*,Designingexcipientemulsionstoincreasenutraceuticalbioavailability:Emulsifiertypeinfluencescurcuminstabilityandbioaccessibilitybyalteringgastrointestinalfate,Food&Function,2015,6(8),2475-2486.(SCI一区,2015IF=2.686,被引频次:43)
27.LiqiangZou,WeiLiu*,WeilinLiu,RuihongLiang,TiLi,ChengmeiLiu*,YanlinCao,JingNiu,ZhenLiu,Characterizationandbioavailabilityofteapolyphenolnanoliposomepreparedbycombininganethanolinjectionmethodwithdynamichigh-pressuremicrofluidization,JournalofAgriculturalandFoodChemistry,2014,62(4),934-941.(SCI一区,2014IF=2.912,被引频次:46)
28.LiqiangZou,ShengfengPeng,WeiLiu*;LuGan,WeilinLiu,RuihongLiang,ChengmeiLiu*,JingNiu,YanlinCao,ZhenLiu,XingChen,Improvedinvitrodigestionstabilityof(-)-epigallocatechingallatethroughnanoliposomeencapsulation,FoodResearchInternational,2014,64,492-499.(SCI二区,2014IF=2.818,被引频次:45)
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