| The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan K Tai, M Rappolt, L Mao, Y Gao, X Li, F Yuan Food Hydrocolloids 99, 105355, 2020 | 122 | 2020 |
| Effect of β-sitosterol on the curcumin-loaded liposomes: Vesicle characteristics, physicochemical stability, in vitro release and bioavailability K Tai, M Rappolt, X He, Y Wei, S Zhu, J Zhang, L Mao, Y Gao, F Yuan Food chemistry 293, 92-102, 2019 | 116 | 2019 |
| Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids K Tai, M Rappolt, L Mao, Y Gao, F Yuan Food chemistry 326, 126973, 2020 | 107 | 2020 |
| Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability P Ma, Q Zeng, K Tai, X He, Y Yao, X Hong, F Yuan Lwt 84, 34-46, 2017 | 105 | 2017 |
| The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics K Tai, F Liu, X He, P Ma, L Mao, Y Gao, F Yuan Food Research International 109, 24-34, 2018 | 94 | 2018 |
| In vitro antioxidant, anti-diabetic and antilipemic potentials of quercetagetin extracted from marigold (Tagetes erecta L.) inflorescence residues W Wang, H Xu, H Chen, K Tai, F Liu, Y Gao Journal of food science and technology 53, 2614-2624, 2016 | 80 | 2016 |
| Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10 Y Wei, S Yang, L Zhang, L Dai, K Tai, J Liu, L Mao, F Yuan, Y Gao, ... Food Hydrocolloids 105, 105791, 2020 | 74 | 2020 |
| Novel γ-cyclodextrin-metal–organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties Y Chen, K Tai, P Ma, J Su, W Dong, Y Gao, L Mao, J Liu, F Yuan Food Chemistry 347, 128978, 2021 | 69 | 2021 |
| High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: Enhanced survivability and controlled release J Su, Y Cai, K Tai, Q Guo, S Zhu, L Mao, Y Gao, F Yuan, ... Food & function 12 (1), 70-82, 2021 | 63 | 2021 |
| Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios P Ma, Q Zeng, K Tai, X He, Y Yao, X Hong, F Yuan Journal of food science and technology 55, 3485-3497, 2018 | 59 | 2018 |
| A comparison of physicochemical and functional properties of icaritin-loaded liposomes based on different surfactants K Tai, X He, X Yuan, K Meng, Y Gao, F Yuan Colloids and Surfaces A: Physicochemical and Engineering Aspects 518, 218-231, 2017 | 52 | 2017 |
| Fabrication, physicochemical stability, and microstructure of coenzyme Q10 pickering emulsions stabilized by resveratrol-loaded composite nanoparticles Y Wei, Z Yu, K Lin, S Yang, K Tai, J Liu, L Mao, F Yuan, Y Gao Journal of agricultural and food chemistry 68 (5), 1405-1418, 2020 | 47 | 2020 |
| Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions L Mao, W Wang, K Tai, F Yuan, Y Gao Food & function 8 (12), 4356-4363, 2017 | 28 | 2017 |
| Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with … H Xu, K Tai, T Wei, F Yuan, Y Gao Journal of the Science of Food and Agriculture 97 (14), 4953-4960, 2017 | 16 | 2017 |
| Surface properties and adsorption of lactoferrin-xanthan complex in the oil-water interface R Fan, T Zhang, K Tai, F Yuan Journal of Dispersion Science and Technology 41 (7), 1037-1044, 2020 | 10 | 2020 |
| Effect of high-pressure homogenization on vesicle characteristics and stability of liposomes K Tai, S Zhao, Z Yang, L Mao, Y Gao, F Yuan Food Science 40 (117), 169-177, 2019 | 2 | 2019 |
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