All Stories

  1. Physicochemical properties and applications of edible Pickering emulsions

    Article • Trends in Food Science & Technology, January 2021, Elsevier

    Dr. Zihao Wei

  2. Protein fibril formation in the presence of glycerol or sorbitol

    Article • Food Chemistry, February 2020, Elsevier

    Dr. Zihao Wei

  3. In vitro digestion and stability of protein fibrils

    Article • Food Hydrocolloids, February 2020, Elsevier

    Dr. Zihao Wei

  4. Impact of covalent or non-covalent bound EGCG on protein fibrils

    Article • Food Hydrocolloids, January 2020, Elsevier

    Dr. Zihao Wei

  5. Nutraceutical-loaded hydrogels assembled from ovotransferrin fibrils and xanthan gum

    Article • Food & Function, January 2020, Royal Society of Chemistry

    Dr. Zihao Wei

  6. Maillard reaction can modify ovotransferrin fibrils

    Article • Food Hydrocolloids, December 2019, Elsevier

    Dr. Zihao Wei

  7. Stabilization of food-grade Pickering emulsions with ovotransferrin-lysozyme particles

    Article • Food Hydrocolloids, November 2019, Elsevier

    Dr. Zihao Wei

  8. Pickering emulsions improve protection and bioaccessibility of curcumin

    Article • Food Research International, November 2019, Elsevier

    Dr. Zihao Wei

  9. HIgh internal phase Pickering emulsions stabilized by ovotransferrin–gum arabic particles

    Article • International Journal of Food Science & Technology, September 2019, Wiley

    Dr. Zihao Wei

  10. Edible Pickering emulsions stabilized by ovotransferrin fibrils

    Article • Food Hydrocolloids, September 2019, Elsevier

    Dr. Zihao Wei

  11. Hesperidin-loaded emulsions stabilized by genipin-crosslinked protein particles

    Article • Food Hydrocolloids, September 2019, Elsevier

    Dr. Zihao Wei

  12. Physicochemical properties of ovotransferrin nanofibrils are modulated with gallic acid.

    Article • Journal of Agricultural and Food Chemistry, August 2019, American Chemical Society (ACS)

    Dr. Zihao Wei

  13. Organogel-based Pickering emulsions with improved freeze-thaw stability

    Article • Food Hydrocolloids, August 2019, Elsevier

    Dr. Zihao Wei

  14. Food-grade Pickering emulsions stabilized by ovotransferrin–gum arabic particles

    Article • Food Hydrocolloids, April 2019, Elsevier

    Dr. Zihao Wei

  15. Assembly of iron-bound protein fibrils

    Article • Food Hydrocolloids, April 2019, Elsevier

    Dr. Zihao Wei

  16. Investigation of ovotransferrin-sugar beet pectin complexes and its application in emulsions

    Article • Food Hydrocolloids, February 2019, Elsevier

    Dr. Zihao Wei

  17. Protein–Polysaccharide Complexes are assembled to deliver bioactive ingredients

    Article • Journal of Agricultural and Food Chemistry, January 2019, American Chemical Society (ACS)

    Dr. Zihao Wei

  18. Curcumin-loaded Pickering emulsion stabilized by insoluble protein-polysaccharide complexes

    Article • Food & Function, January 2019, Royal Society of Chemistry

    Dr. Zihao Wei

  19. Natural Ingredients inhibit adverse health consequences caused by advanced glycation end products

    Article • Biomedical Journal of Scientific & Technical Research, October 2017, Biomedical Research Network, LLC

    Dr. Zihao Wei

  20. Physicochemical properties of β-carotene emulsions coated by chitosan–chlorogenic acid conjugates

    Article • LWT, September 2016, Elsevier

    Dr. Zihao Wei

  21. Evaluation of structural and functional properties of chitosan-polyphenol conjugates

    Article • International Journal of Biological Macromolecules, May 2016, Elsevier

    Dr. Zihao Wei

  22. β-carotene bilayer emulsions coated by milk proteins and chitosan–polyphenol conjugates

    Article • Food Hydrocolloids, January 2016, Elsevier

    Dr. Zihao Wei

  23. protein–EGCG complexes and their application in β-carotene emulsions

    Article • Food Hydrocolloids, March 2015, Elsevier

    Dr. Zihao Wei