| Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications T Jiang, W Liao, C Charcosset Food Research International 132, 109035, 2020 | 211 | 2020 |
| Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH T Jiang, Y Mao, L Sui, N Yang, S Li, Z Zhu, C Wang, S Yin, J He, Y He Food chemistry 274, 460-470, 2019 | 184 | 2019 |
| Extraction, purification and applications of curcumin from plant materials-A comprehensive review T Jiang, R Ghosh, C Charcosset Trends in food science & technology 112, 419-430, 2021 | 123 | 2021 |
| Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin T Jiang, C Charcosset Food Research International 157, 111475, 2022 | 51 | 2022 |
| The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264. 7 macrophages T Jiang, J Zhou, W Liu, W Tao, J He, W Jin, H Guo, N Yang, Y Li Food Research International 137, 109647, 2020 | 43 | 2020 |
| Protein-bound anthocyanin compounds of purple sweet potato ameliorate hyperglycemia by regulating hepatic glucose metabolism in high-fat diet/streptozotocin-induced diabetic mice T Jiang, X Shuai, J Li, N Yang, L Deng, S Li, Y He, H Guo, Y Li, J He Journal of agricultural and food chemistry 68 (6), 1596-1608, 2020 | 41 | 2020 |
| Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes Z Zhu, T Jiang, J He, FJ Barba, G Cravotto, M Koubaa Molecules 21 (11), 1584, 2016 | 40 | 2016 |
| The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review T Jiang, S Ye, W Liao, M Wu, J He, N Mateus, H Oliveira Food research international 161, 111811, 2022 | 21 | 2022 |
| Premix membrane emulsification for the preparation of curcumin-loaded nanoemulsions T Jiang, C Charcosset Journal of Food Engineering 316, 110836, 2022 | 17 | 2022 |
| From ‘green’technologies to ‘red’antioxidant compounds extraction of purple corn: A combined ultrasound–ultrafiltration–purification approach T Jiang, S Zhan, S Li, Z Zhu, J He, JM Lorenzo, FJ Barba Journal of the Science of Food and Agriculture 98 (13), 4919-4927, 2018 | 17 | 2018 |
| Preparation, spectral properties and antioxidant activities of pyranone-anthocyanin derivative (Oxovitisin) W Nao, W Jing-yi, J Tian, L Shu-yi, Z Zhen-zhou, H Jing-ren SPECTROSCOPY AND SPECTRAL ANALYSIS 37 (7), 2120-2127, 2017 | 2 | 2017 |
