| Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility H Zhou, Y Tan, S Lv, J Liu, JLM Mundo, L Bai, OJ Rojas, DJ McClements Food Hydrocolloids 106, 105878, 2020 | 78 | 2020 |
| Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type Y Tan, Z Zhang, JM Mundo, DJ McClements Food Research International 137, 109739, 2020 | 77 | 2020 |
| Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions J Liu, Y Tan, H Zhou, JLM Mundo, DJ McClements Journal of Food Engineering 254, 1-9, 2019 | 72 | 2019 |
| Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions Y Tan, J Liu, H Zhou, JM Mundo, DJ McClements Food Research International 120, 264-274, 2019 | 68 | 2019 |
| Modulation of physicochemical characteristics of pickering emulsions: Utilization of nanocellulose-and nanochitin-coated lipid droplet blends H Zhou, S Lv, J Liu, Y Tan, JL Muriel Mundo, L Bai, OJ Rojas, ... Journal of agricultural and food chemistry 68 (2), 603-611, 2019 | 54 | 2019 |
| Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles Y Tan, R Li, C Liu, JM Mundo, H Zhou, J Liu, DJ McClements Food & function 11 (1), 187-199, 2020 | 53 | 2020 |
| Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol Y Tan, R Li, H Zhou, J Liu, JM Mundo, R Zhang, DJ McClements Food & function 11 (1), 174-186, 2020 | 41 | 2020 |
| Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions H Zhou, JK Pandya, Y Tan, J Liu, S Peng, JL Muriel Mundo, L He, H Xiao, ... Journal of Agricultural and Food Chemistry 67 (20), 5882-5890, 2019 | 37 | 2019 |
| Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate T Angkuratipakorn, C Chung, CKW Koo, JLM Mundo, DJ McClements, ... Food Chemistry 327, 127039, 2020 | 35 | 2020 |
| Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic J Liu, H Zhou, Y Tan, JLM Mundo, DJ McClements Journal of Food Engineering 307, 110625, 2021 | 33 | 2021 |
| The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks H Zhou, J Liu, T Dai, JLM Mundo, Y Tan, L Bai, DJ McClements Food Hydrocolloids 112, 106310, 2021 | 33 | 2021 |
| Fabrication and characterization of W/O/W emulsions with crystalline lipid phase J Liu, H Zhou, JLM Mundo, Y Tan, H Pham, DJ McClements Journal of food engineering 273, 109826, 2020 | 31 | 2020 |
| Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid JLM Mundo, H Zhou, Y Tan, J Liu, DJ McClements Food research international 137, 109304, 2020 | 25 | 2020 |
| Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition JLM Mundo, H Zhou, Y Tan, J Liu, DJ McClements Food Research International 140, 109864, 2021 | 23 | 2021 |
| Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability AC de Aguiar, JT de Paula, JLM Mundo, J Martínez, DJ McClements Journal of Food Process Engineering 44 (4), e13660, 2021 | 21 | 2021 |
| Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release J Liu, M Kharat, Y Tan, H Zhou, JLM Mundo, DJ McClements Food research international 134, 109273, 2020 | 20 | 2020 |
| Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions JLM Mundo, J Liu, Y Tan, H Zhou, Z Zhang, DJ McClements Food Research International 128, 108781, 2020 | 19 | 2020 |
| In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy Z Zhang, KJ Jung, R Zhang, JLM Mundo, DJ McClements Food research international 123, 181-188, 2019 | 11 | 2019 |
| Utilization of Polyelectrolytes Multilayers as Physical Stabilizers for Soybean O/W Emulsions. JLM Mundo, DJ McClements JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 57-57, 2020 | | 2020 |
| Fabrication and characterization of W/O/W emulsions with crystalline lipid phase. LJN Liu JinNing, ZHL Zhou HuaLu, JLM Mundo, TYB Tan YunBing, ... | | 2020 |
