Mao L - Search Results

1

Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives.

Zhang R, Yang J, Li J, Gao Y, Mao L. Zhang R, et al. Among authors: mao l. Food Chem. 2024 Dec 11;468:142448. doi: 10.1016/j.foodchem.2024.142448. Online ahead of print. Food Chem. 2024. PMID: 39693889

2

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

3

Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids.

Tai K, Rappolt M, Mao L, Gao Y, Yuan F. Tai K, et al. Among authors: mao l. Food Chem. 2020 Oct 1;326:126973. doi: 10.1016/j.foodchem.2020.126973. Epub 2020 May 5. Food Chem. 2020. PMID: 32413757 Free article.

4

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators.

Yang J, Zheng H, Mo Y, Gao Y, Mao L. Yang J, et al. Among authors: mao l. Food Res Int. 2022 Aug;158:111536. doi: 10.1016/j.foodres.2022.111536. Epub 2022 Jun 20. Food Res Int. 2022. PMID: 35840233

5

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

6

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.

7

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

8

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

9

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

10

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

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

4,818 results

Search Page

Filters