| Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions F Liu, CH Tang Journal of agricultural and food chemistry 61 (37), 8888-8898, 2013 | 453 | 2013 |
| Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals QH Chen, J Zheng, YT Xu, SW Yin, F Liu, CH Tang Food Hydrocolloids 75, 125-130, 2018 | 251 | 2018 |
| Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process F Liu, CH Tang Journal of Agricultural and Food Chemistry 62 (12), 2644-2654, 2014 | 244 | 2014 |
| Characterization of gelatin-based edible films incorporated with olive oil W Ma, CH Tang, SW Yin, XQ Yang, Q Wang, F Liu, ZH Wei Food Research International 49 (1), 572-579, 2012 | 227 | 2012 |
| High internal phase emulsions stabilized by starch nanocrystals T Yang, J Zheng, BS Zheng, F Liu, S Wang, CH Tang Food Hydrocolloids 82, 230-238, 2018 | 205 | 2018 |
| Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism CH Tang, F Liu Food Hydrocolloids 30 (1), 61-72, 2013 | 201 | 2013 |
| Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface F Liu, CH Tang Food Hydrocolloids 60, 606-619, 2016 | 174 | 2016 |
| Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals F Liu, J Zheng, CH Huang, CH Tang, SY Ou Food Hydrocolloids 82, 96-105, 2018 | 146 | 2018 |
| Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene F Liu, CH Tang Food Hydrocolloids 56, 434-444, 2016 | 145 | 2016 |
| Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures F Liu, CH Tang Food Chemistry 127 (4), 1641-1647, 2011 | 127 | 2011 |
| Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification XF Zhu, J Zheng, F Liu, CY Qiu, WF Lin, CH Tang Food Hydrocolloids 74, 37-45, 2018 | 113 | 2018 |
| Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening F Liu, CH Tang Food hydrocolloids 60, 620-630, 2016 | 99 | 2016 |
| Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels M Yang, F Liu, CH Tang Food Research International 52 (1), 409-418, 2013 | 98 | 2013 |
| Ca2+-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization F Liu, SY Ou, CH Tang Food Hydrocolloids 65, 175-186, 2017 | 79 | 2017 |
| Phytosterol colloidal particles as Pickering stabilizers for emulsions F Liu, CH Tang Journal of agricultural and food chemistry 62 (22), 5133-5141, 2014 | 67 | 2014 |
| Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism CH Tang, LJ Luo, FU Liu, Z Chen Food research international 51 (2), 804-812, 2013 | 49 | 2013 |
| Physicochemical and conformational properties of buckwheat protein isolates: Influence of polyphenol removal with cold organic solvents from buckwheat seed flours CH Tang, XY Wang, F Liu, CS Wang Journal of agricultural and food chemistry 57 (22), 10740-10748, 2009 | 48 | 2009 |
| The role of glycinin in the formation of gel-like soy protein-stabilized emulsions LJ Luo, F Liu, CH Tang Food Hydrocolloids 32 (1), 97-105, 2013 | 46 | 2013 |
| The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions XF Zhu, J Zheng, F Liu, CY Qiu, WF Lin, CH Tang Food & function 8 (8), 2974-2981, 2017 | 45 | 2017 |
| Microencapsulation properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate F Liu, Z Chen, CH Tang LWT-Food Science and Technology 55 (1), 74-82, 2014 | 45 | 2014 |
