| New mathematical model for interpreting pH-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility Y Li, DJ McClements Journal of agricultural and food chemistry 58 (13), 8085-8092, 2010 | 382 | 2010 |
| Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method Y Li, M Hu, DJ McClements Food Chemistry 126 (2), 498-505, 2011 | 341 | 2011 |
| Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions H Chen, X Hu, E Chen, S Wu, DJ McClements, S Liu, B Li, Y Li Food Hydrocolloids 61, 662-671, 2016 | 261 | 2016 |
| Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads Y Li, M Hu, Y Du, H Xiao, DJ McClements Food Hydrocolloids 25 (1), 122-130, 2011 | 205 | 2011 |
| Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization Y Li, J Zheng, H Xiao, DJ McClements Food hydrocolloids 27 (2), 517-528, 2012 | 186 | 2012 |
| Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings Y Li, M Hu, H Xiao, Y Du, EA Decker, DJ McClements European Journal of Pharmaceutics and Biopharmaceutics 76 (1), 38-47, 2010 | 123 | 2010 |
| Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent Y Li, S Le Maux, H Xiao, DJ McClements Journal of agricultural and food chemistry 57 (19), 9243-9249, 2009 | 123 | 2009 |
| Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions W Li, H Chen, Z He, C Han, S Liu, Y Li LWT-Food Science and Technology 62 (1), 39-47, 2015 | 121 | 2015 |
| Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates Y Li, DJ McClements Food Hydrocolloids 25 (5), 1025-1033, 2011 | 113 | 2011 |
| Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions Y Li, DJ McClements European journal of pharmaceutics and biopharmaceutics 79 (2), 423-431, 2011 | 98 | 2011 |
| Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate Y Hu, Y Li, W Zhang, G Kou, Z Zhou Food Hydrocolloids 77, 588-597, 2018 | 83 | 2018 |
| Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions E Chen, S Wu, DJ McClements, B Li, Y Li Food Hydrocolloids 69, 103-110, 2017 | 67 | 2017 |
| Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions G Sun, Q Zhao, S Liu, B Li, Y Li Food Hydrocolloids 97, 105178, 2019 | 66 | 2019 |
| Physical stability and antimicrobial activity of encapsulated cinnamaldehyde by self‐emulsifying nanoemulsion WL Tian, LL Lei, Q Zhang, Y Li Journal of Food Process Engineering 39 (5), 462-471, 2016 | 63 | 2016 |
| In situ interfacial conjugation of chitosan with cinnamaldehyde during homogenization improves the formation and stability of chitosan-stabilized emulsions H Chen, DJ McClements, E Chen, S Liu, B Li, Y Li Langmuir 33 (51), 14608-14617, 2017 | 62 | 2017 |
| Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation Y An, X Yan, B Li, Y Li European Food Research and Technology 239, 1077-1085, 2014 | 61 | 2014 |
| Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements Y Li, J Kim, Y Park, DJ McClements Food & function 3 (5), 528-536, 2012 | 60 | 2012 |
| Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants Y Li, DJ McClements Food Hydrocolloids 35, 367-374, 2014 | 56 | 2014 |
| Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde E Chen, L Cao, DJ McClements, S Liu, B Li, Y Li Food Hydrocolloids 77, 976-985, 2018 | 54 | 2018 |
| Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles Y Hu, G Kou, Q Chen, Y Li, Z Zhou Lwt 99, 24-33, 2019 | 53 | 2019 |
bin lihuazhong agricultural universityVerified email at mail.hzau.edu.cn
