| The stability, sustained release and cellular antioxidant activity of curcumin nanoliposomes X Chen, LQ Zou, J Niu, W Liu, SF Peng, CM Liu Molecules 20 (8), 14293-14311, 2015 | 355 | 2015 |
| Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process C Cheng, S Peng, Z Li, L Zou, W Liu, C Liu RSC advances 7 (42), 25978-25986, 2017 | 202 | 2017 |
| Enhancement of curcumin bioavailability by encapsulation in Sophorolipid-coated nanoparticles: An in vitro and in vivo study S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Journal of agricultural and food chemistry 66 (6), 1488–1497, 2018 | 183 | 2018 |
| Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method S Peng, Z Li, L Zou, W Liu, C Liu, DJ McClements Food & function 9 (3), 1829-1839, 2018 | 168 | 2018 |
| Improved in vitro digestion stability of (−)-epigallocatechin gallate through nanoliposome encapsulation L Zou, S Peng, W Liu, L Gan, W Liu, R Liang, C Liu, J Niu, Y Cao, Z Liu, ... Food Research International 64, 492-499, 2014 | 142 | 2014 |
| Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility Z Li, S Peng, X Chen, Y Zhu, L Zou, W Liu, C Liu Food research international 108, 246-253, 2018 | 139 | 2018 |
| Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate W Liu, W Liu, A Ye, S Peng, F Wei, C Liu, J Han Food chemistry 196, 396-404, 2016 | 136 | 2016 |
| Impact of delivery system type on curcumin bioaccessibility: Comparison of curcumin-loaded nanoemulsions with commercial curcumin supplements B Zheng, S Peng, X Zhang, DJ McClements Journal of Agricultural and Food Chemistry 66 (41), 10816-10826, 2018 | 135 | 2018 |
| Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic S Peng, L Zhou, Q Cai, L Zou, C Liu, W Liu, DJ McClements Food Hydrocolloids 107, 105963, 2020 | 109 | 2020 |
| Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin S Peng, L Zou, W Liu, Z Li, W Liu, X Hu, X Chen, C Liu Carbohydrate polymers 156, 322-332, 2017 | 108 | 2017 |
| Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes C Cheng, Z Wu, DJ McClements, L Zou, S Peng, W Zhou, W Liu Colloids and surfaces B: biointerfaces 183, 110460, 2019 | 91 | 2019 |
| Encapsulation of lipophilic polyphenols into nanoliposomes using pH-driven method: Advantages and disadvantages S Peng, L Zou, W Zhou, W Liu, C Liu, DJ McClements Journal of agricultural and food chemistry 67 (26), 7506-7511, 2019 | 89 | 2019 |
| Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels Y Zhu, DJ McClements, W Zhou, S Peng, L Zhou, L Zou, W Liu Food chemistry 303, 125401, 2020 | 80 | 2020 |
| Fabrication and characterization of curcumin-loaded liposomes formed from sunflower lecithin: Impact of composition and environmental stress S Peng, L Zou, W Liu, C Liu, DJ McClements Journal of agricultural and food chemistry 66 (46), 12421-12430, 2018 | 78 | 2018 |
| Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies B Zheng, X Zhang, S Peng, DJ McClements Food & function 10 (7), 4339-4349, 2019 | 69 | 2019 |
| A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives-based nanoliposome: Capacity to improve in vitro digestion stability of (−)-epigallocatechin gallate L Zou, S Peng, W Liu, X Chen, C Liu Food Research International 69, 114-120, 2015 | 67 | 2015 |
| Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes C Cheng, Z Wu, Y Wang, J Chen, Y Zhong, R Liang, S Peng, ... Food Hydrocolloids 113, 106445, 2021 | 62 | 2021 |
| Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan R Li, S Peng, R Zhang, T Dai, G Fu, Y Wan, C Liu, DJ McClements Food Research International 123, 266-275, 2019 | 48 | 2019 |
| Storage stability and antibacterial activity of eugenol nanoliposomes prepared by an ethanol injection–dynamic high-pressure microfluidization method S Peng, L Zou, WEI Liu, LU Gan, W Liu, R Liang, C Liu, J Niu, Y Cao, ... Journal of food protection 78 (1), 22-30, 2015 | 41 | 2015 |
| Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration N Xu, X Wu, Y Zhu, J Miao, Y Gao, C Cheng, S Peng, L Zou, ... Food Chemistry 355, 129508, 2021 | 40 | 2021 |
Wei LiuNanchang University在 ncu.edu.cn 的电子邮件经过验证
