| Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions DJ McClements, L Bai, C Chung Annual review of food science and technology 8, 205-236, 2017 | 405 | 2017 |
| Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum L Bai, S Huan, Z Li, DJ McClements Food Hydrocolloids 66, 144-153, 2017 | 266 | 2017 |
| Pickering emulsions by combining cellulose nanofibrils and nanocrystals: Phase behavior and depletion stabilization L Bai, S Huan, W Xiang, OJ Rojas Green chemistry 20 (7), 1571-1582, 2018 | 262 | 2018 |
| Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability L Bai, S Lv, W Xiang, S Huan, DJ McClements, OJ Rojas Food Hydrocolloids 96, 699-708, 2019 | 260 | 2019 |
| Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides L Bai, S Huan, J Gu, DJ McClements Food Hydrocolloids 61, 703-711, 2016 | 248 | 2016 |
| Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids L Bai, DJ McClements Journal of colloid and interface science 479, 71-79, 2016 | 188 | 2016 |
| Plant nanomaterials and inspiration from nature: water interactions and hierarchically structured hydrogels R Ajdary, BL Tardy, BD Mattos, L Bai, OJ Rojas Advanced Materials 33 (28), 2001085, 2021 | 152 | 2021 |
| Adsorption and assembly of cellulosic and lignin colloids at oil/water interfaces L Bai, LG Greca, W Xiang, J Lehtonen, S Huan, RWN Nugroho, BL Tardy, ... Langmuir 35 (3), 571-588, 2019 | 130 | 2019 |
| High internal phase oil-in-water pickering emulsions stabilized by chitin nanofibrils: 3D structuring and solid foam Y Zhu, S Huan, L Bai, A Ketola, X Shi, X Zhang, JA Ketoja, OJ Rojas ACS Applied Materials & Interfaces 12 (9), 11240-11251, 2020 | 114 | 2020 |
| Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability X Luo, Y Zhou, L Bai, F Liu, Y Deng, DJ McClements Journal of colloid and interface science 490, 328-335, 2017 | 105 | 2017 |
| Self-assembled networks of short and long chitin nanoparticles for oil/water interfacial superstabilization L Bai, S Huan, W Xiang, L Liu, Y Yang, RWN Nugroho, Y Fan, OJ Rojas ACS sustainable chemistry & engineering 7 (7), 6497-6511, 2019 | 101 | 2019 |
| Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation L Bai, F Liu, X Xu, S Huan, J Gu, DJ McClements Journal of Food Engineering 207, 35-45, 2017 | 101 | 2017 |
| Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single-and dual-channel microfluidizers L Bai, DJ McClements Journal of Colloid and Interface Science 466, 206-212, 2016 | 98 | 2016 |
| Formulation and stabilization of concentrated edible oil-in-water emulsions based on electrostatic complexes of a food-grade cationic surfactant (ethyl lauroyl arginate) and … L Bai, W Xiang, S Huan, OJ Rojas Biomacromolecules 19 (5), 1674-1685, 2018 | 96 | 2018 |
| Electrospun poly (lactic acid)-based fibrous nanocomposite reinforced by cellulose nanocrystals: impact of fiber uniaxial alignment on microstructure and mechanical properties S Huan, G Liu, W Cheng, G Han, L Bai Biomacromolecules 19 (3), 1037-1046, 2018 | 86 | 2018 |
| Nanochitin: Chemistry, structure, assembly, and applications L Bai, L Liu, M Esquivel, BL Tardy, S Huan, X Niu, S Liu, G Yang, Y Fan, ... Chemical Reviews 122 (13), 11604-11674, 2022 | 83 | 2022 |
| Low solids emulsion gels based on nanocellulose for 3D-printing S Huan, R Ajdary, L Bai, V Klar, OJ Rojas Biomacromolecules 20 (2), 635-644, 2019 | 77 | 2019 |
| Manufacture of electrospun all-aqueous poly (vinyl alcohol)/cellulose nanocrystal composite nanofibrous mats with enhanced properties through controlling fibers arrangement and … S Huan, L Bai, W Cheng, G Han Polymer 92, 25-35, 2016 | 77 | 2016 |
| 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 | 71 | 2020 |
| Recent innovations in emulsion science and technology for food applications L Bai, S Huan, OJ Rojas, DJ McClements Journal of Agricultural and Food Chemistry 69 (32), 8944-8963, 2021 | 68 | 2021 |
Siqi Huan 宦思琪Northeast Forestry University
Siqi Huan 宦思琪Northeast Forestry University