| Maillard-reacted whey protein isolates and epigallocatechin gallate complex enhance the thermal stability of the pickering emulsion delivery of curcumin G Liu, Q Wang, Z Hu, J Cai, X Qin Journal of Agricultural and Food Chemistry 67 (18), 5212-5220, 2019 | 139 | 2019 |
| Maillard-reacted whey protein isolates enhance thermal stability of anthocyanins over a wide pH range X Qin, D Yuan, Q Wang, Z Hu, Y Wu, J Cai, Q Huang, S Li, G Liu Journal of agricultural and food chemistry 66 (36), 9556-9564, 2018 | 80 | 2018 |
| Maillard-reaction-functionalized egg ovalbumin stabilizes oil nanoemulsions G Liu, D Yuan, Q Wang, W Li, J Cai, S Li, O Lamikanra, X Qin Journal of agricultural and food chemistry 66 (16), 4251-4258, 2018 | 55 | 2018 |
| A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion Q Wang, W Li, P Liu, Z Hu, X Qin, G Liu Food & function 10 (10), 6829-6839, 2019 | 26 | 2019 |
| HPLC–DAD–ESI–MS2 analysis of phytochemicals from Sichuan red orange peel using ultrasound-assisted extraction Q Wang, X Qin, Z Liang, S Li, J Cai, Z Zhu, G Liu Food bioscience 25, 15-20, 2018 | 17 | 2018 |
