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L
Liqiang Zou
H指数:57
被引数:9,716
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Sunflower wax-structured oil phase confers robustness to W/O/W emulsion gel beads for enhanced probiotic viability
向日葵蜡结构化油相赋予W/O/W乳液凝胶珠韧性，以增强益生菌存活率
Food Chemistry
IF9.8
Construction of microencapsulated (-)-Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
微囊化(-)-表没食子儿茶素-3-没食子酸酯(EGCG)磷脂基纳米囊泡的构建：增强稳定性、胃肠道耐受性和掩盖苦味
FOOD CHEMISTRY
IF9.8
Glycerol-regulated interfacial adsorption behavior of whey protein isolate for stable high internal phase emulsion gels: Impact on lipid oxidation and curcumin bioaccessibility
乳清蛋白分离物对高内相乳液凝胶的甘油调控界面吸附行为：对脂质氧化和姜黄素生物可及性的影响
FOOD HYDROCOLLOIDS
IF12.4
Machine learning-driven predictive modeling for lipid oxidation stability in emulsions: A smart food safety strategy
机器学习驱动的乳状液中脂质氧化稳定性的预测建模：一种智能食品安全策略
Lactobacillus plantarum P9 encapsulated in gelatin/gellan gum microcapsules with lipid filling and Ca2+ crosslinking: Enhancing digestive vitality and storage stability
谢, Y.; 张, K.; 马, X.; 张, Y.; 吴, X.; 马, L.; 邹, L.; 刘, W. 植物乳杆菌P9被封装在含脂质填充和Ca2⁺交联的明胶/黄原胶微胶囊中：增强消化活力和储存稳定性. Food Biosci. 2025, 106671, 待发表. [Google Scholar] [CrossRef]
Food Bioscience
IF5.9
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
一步法制备微流体W/O/W液滴作为减脂高内相乳液: 微观结构、稳定性和3D打印性能
FOOD HYDROCOLLOIDS
IF12.4
