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Peihua Ma

China Agricultural University

9

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427

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Novel γ-cyclodextrin-metal-organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties.

2021 Food Chemistry
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Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis

2020 Journal of Colloid and Interface Science
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The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

2019 PLOS ONE
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Characterization of a Cryptic Rolling-Circle Replication Plasmid pMK8 from Enterococcus durans 1–8

2018 Current Microbiology
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Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios

2018 Journal of Food Science and Technology-mysore
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The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics

2018 Food Research International
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Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability

2017 Lwt - Food Science and Technology
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The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

2016 Trends in Food Science and Technology
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Citations (280)