Mao L - Search Results

1

Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility.

Shu X, Zhang L, Liao W, Liu J, Mao L, Yuan F, Gao Y. Shu X, et al. Among authors: mao l. Food Chem. 2023 Mar 1;403:134465. doi: 10.1016/j.foodchem.2022.134465. Epub 2022 Sep 29. Food Chem. 2023. PMID: 36358082

2

Emulsion design for the delivery of β-carotene in complex food systems.

Mao L, Wang D, Liu F, Gao Y. Mao L, et al. Crit Rev Food Sci Nutr. 2018 Mar 24;58(5):770-784. doi: 10.1080/10408398.2016.1223599. Epub 2017 Jun 29. Crit Rev Food Sci Nutr. 2018. PMID: 27645127 Review.

3

Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles.

Sun C, Xu C, Mao L, Wang D, Yang J, Gao Y. Sun C, et al. Among authors: mao l. Food Chem. 2017 Aug 1;228:656-667. doi: 10.1016/j.foodchem.2017.02.001. Epub 2017 Feb 3. Food Chem. 2017. PMID: 28317777

4

Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation.

Dai L, Sun C, Li R, Mao L, Liu F, Gao Y. Dai L, et al. Among authors: mao l. Food Chem. 2017 Dec 15;237:1163-1171. doi: 10.1016/j.foodchem.2017.05.134. Epub 2017 Jun 1. Food Chem. 2017. PMID: 28763965

5

Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions.

Yang J, Mao L, Yang W, Sun C, Dai L, Gao Y. Yang J, et al. Among authors: mao l. Food Chem. 2018 Feb 1;240:1063-1071. doi: 10.1016/j.foodchem.2017.07.127. Epub 2017 Jul 25. Food Chem. 2018. PMID: 28946224

6

Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions.

Mao L, Wang W, Tai K, Yuan F, Gao Y. Mao L, et al. Food Funct. 2017 Dec 13;8(12):4356-4363. doi: 10.1039/c7fo01238a. Food Funct. 2017. PMID: 29067377

7

Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes.

Mao L, Miao S, Yuan F, Gao Y. Mao L, et al. Food Res Int. 2018 Jan;103:1-7. doi: 10.1016/j.foodres.2017.10.024. Epub 2017 Oct 14. Food Res Int. 2018. PMID: 29389594

8

Ethanol-induced composite hydrogel based on propylene glycol alginate and zein: Formation, characterization and application.

Liu F, Li R, Mao L, Gao Y. Liu F, et al. Among authors: mao l. Food Chem. 2018 Jul 30;255:390-398. doi: 10.1016/j.foodchem.2018.02.072. Epub 2018 Feb 14. Food Chem. 2018. PMID: 29571491

9

Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids.

Li Z, Dai L, Wang D, Mao L, Gao Y. Li Z, et al. Among authors: mao l. J Agric Food Chem. 2018 Apr 18;66(15):3922-3929. doi: 10.1021/acs.jafc.7b05291. Epub 2018 Apr 5. J Agric Food Chem. 2018. PMID: 29595971

10

Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type.

Dai L, Sun C, Wei Y, Zhan X, Mao L, Gao Y. Dai L, et al. Among authors: mao l. Food Chem. 2018 Aug 30;258:321-330. doi: 10.1016/j.foodchem.2018.03.077. Epub 2018 Mar 20. Food Chem. 2018. PMID: 29655740

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