| The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review W Wang, C Sun, L Mao, P Ma, F Liu, J Yang, Y Gao Trends in food science & technology 56, 21-38, 2016 | 678 | 2016 |
| Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions Y Yuan, Y Gao, J Zhao, L Mao Food research international 41 (1), 61-68, 2008 | 626 | 2008 |
| Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles L Dai, C Sun, Y Wei, L Mao, Y Gao Food Hydrocolloids 74, 239-248, 2018 | 329 | 2018 |
| Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization L Mao, D Xu, J Yang, F Yuan, Y Gao, J Zhao Food Technology and Biotechnology 47 (3), 336-342, 2009 | 261 | 2009 |
| Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion S Chen, Q Li, DJ McClements, Y Han, L Dai, L Mao, Y Gao Food Hydrocolloids 99, 105334, 2020 | 232 | 2020 |
| Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin L Dai, R Li, Y Wei, C Sun, L Mao, Y Gao Food Hydrocolloids 77, 617-628, 2018 | 227 | 2018 |
| Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology Y Yuan, Y Gao, L Mao, J Zhao Food chemistry 107 (3), 1300-1306, 2008 | 224 | 2008 |
| Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation L Dai, C Sun, R Li, L Mao, F Liu, Y Gao Food chemistry 237, 1163-1171, 2017 | 219 | 2017 |
| Structuring food emulsions to improve nutrient delivery during digestion L Mao, S Miao Food Engineering Reviews 7, 439-451, 2015 | 174 | 2015 |
| Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin L Dai, Y Wei, C Sun, L Mao, DJ McClements, Y Gao Food Hydrocolloids 85, 75-85, 2018 | 169 | 2018 |
| Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in … Y Wei, Z Yu, K Lin, C Sun, L Dai, S Yang, L Mao, F Yuan, Y Gao Food Hydrocolloids 95, 336-348, 2019 | 161 | 2019 |
| Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients L Mao, Y Lu, M Cui, S Miao, Y Gao Critical reviews in food science and nutrition 60 (10), 1651-1666, 2020 | 153 | 2020 |
| Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction H Zheng, L Mao, M Cui, J Liu, Y Gao Food Hydrocolloids 105, 105855, 2020 | 152 | 2020 |
| Fabrication and characterization of layer-by-layer composite nanoparticles based on zein and hyaluronic acid for codelivery of curcumin and quercetagetin S Chen, Y Han, J Huang, L Dai, J Du, DJ McClements, L Mao, J Liu, ... ACS Applied Materials & Interfaces 11 (18), 16922-16933, 2019 | 149 | 2019 |
| Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers L Dai, S Yang, Y Wei, C Sun, DJ McClements, L Mao, Y Gao Food Chemistry 275, 246-254, 2019 | 143 | 2019 |
| Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles C Sun, C Xu, L Mao, D Wang, J Yang, Y Gao Food chemistry 228, 656-667, 2017 | 136 | 2017 |
| Development of emulsion gels for the delivery of functional food ingredients: From structure to functionality Y Lu, L Mao, Z Hou, S Miao, Y Gao Food Engineering Reviews 11, 245-258, 2019 | 134 | 2019 |
| Composite zein-propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers L Dai, X Zhan, Y Wei, C Sun, L Mao, DJ McClements, Y Gao Food Hydrocolloids 85, 281-290, 2018 | 127 | 2018 |
| Food emulsions as delivery systems for flavor compounds: A review L Mao, YH Roos, CG Biliaderis, S Miao Critical Reviews in Food Science and Nutrition 57 (15), 3173-3187, 2017 | 127 | 2017 |
| Effects of homogenization models and emulsifiers on the physicochemical properties of β-carotene nanoemulsions L Mao, J Yang, D Xu, F Yuan, Y Gao Journal of Dispersion Science and Technology 31 (7), 986-993, 2010 | 125 | 2010 |
