| Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion S Chen, Q Li, DJ McClements, Y Han, L Dai, L Mao, Y Gao Food Hydrocolloids 99, 105334, 2020 | 251 | 2020 |
| Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different … Q Guo, X Shu, J Su, Q Li, Z Tong, F Yuan, L Mao, Y Gao Lwt 153, 112453, 2022 | 22 | 2022 |
| Sucrose transporters of resistant grapevine are involved in stress resistance Y Cai, J Yan, Q Li, Z Deng, S Liu, J Lu, Y Zhang Plant molecular biology 100, 111-132, 2019 | 18 | 2019 |
| Thermal-induced impact on physicochemical property and bioaccessibility of β-carotene in aqueous suspensions fabricated by wet-milling approach L Zhang, W Liao, Y Wang, Z Tong, Q Li, Y Gao Food Control 141, 109155, 2022 | 10 | 2022 |
| Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin W Liao, L Zhang, J Xie, Y Wang, Z Tong, Y Wang, A Abliz, Q Li, X Shu, ... Food Hydrocolloids 133, 107894, 2022 | 6 | 2022 |
| Reversible disassembly-reassembly of C-phycocyanin in pressurization-depressurization cycles of high hydrostatic pressure Y Li, Q Li, RE Gillilan, A Abbaspourrad International Journal of Biological Macromolecules 253, 127623, 2023 | 3 | 2023 |
| Research progress of the color-shade stability and delivery systems of phycocyanin Q Li, Y Gao Journal of Chinese Institute of Food Science and Technology 22 (9), 349-364, 2022 | 3* | 2022 |
| Adaptive laboratory evolution of probiotics toward oxidative stress using a microfluidic-based platform AV Nguyen, M Yaghoobi, S Zhang, P Li, Q Li, B Dogan, GP Ahnrud, ... Small, 2306974, 2024 | 2 | 2024 |
| Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein Q Li, L Zhang, W Liao, J Liu, Y Gao International Journal of Biological Macromolecules 256, 128508, 2024 | 2 | 2024 |
| Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin Q Li, P Li, A Abbaspourrad Food Hydrocolloids 155, 110203, 2024 | | 2024 |
Alireza AbbaspourradAssociate Professor, Department of Food Science, Cornell University在 cornell.edu 的电子邮件经过验证
