| Preparation and characterization of a modified-β-cyclodextrin/β-carotene inclusion complex and its application in pickering emulsions H Niu, W Chen, W Chen, Y Yun, Q Zhong, X Fu, H Chen, G Liu Journal of agricultural and food chemistry 67 (46), 12875-12884, 2019 | 77 | 2019 |
| Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion H Niu, X Chen, T Luo, H Chen, X Fu Food Hydrocolloids 128, 107566, 2022 | 59 | 2022 |
| Multiscale combined techniques for evaluating emulsion stability: A critical review H Niu, W Wang, Z Dou, X Chen, X Chen, H Chen, X Fu Advances in Colloid and Interface Science 311, 102813, 2023 | 57 | 2023 |
| The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin H Niu, X Chen, T Luo, H Chen, X Fu Carbohydrate Polymers 291, 119623, 2022 | 52 | 2022 |
| A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability H Niu, K Hou, H Chen, X Fu Critical Reviews in Food Science and Nutrition 64 (3), 852-872, 2024 | 21 | 2024 |
| Preparation and properties of ferulic acid-sugar beet pulp pectin ester and its application as a physical and antioxidative stabilizer in a fish oil-water emulsion H Chen, H Niu, H Zhang, Y Yun, W Chen, Q Zhong, W Chen, X Fu International journal of biological macromolecules 139, 290-297, 2019 | 20 | 2019 |
| Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein Y Zhou, H Niu, T Luo, Y Yun, M Zhang, W Chen, Q Zhong, H Zhang, ... International Journal of Biological Macromolecules 183, 1621-1629, 2021 | 19 | 2021 |
| Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion X Chen, H Niu, H Chen, X Zhu, M Shen, J Xie Food Hydrocolloids 143, 108847, 2023 | 16 | 2023 |
| Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus W Chen, J Zhu, H Niu, Y Song, W Zhang, H Chen, W Chen International journal of food engineering 14 (11-12), 20180123, 2018 | 14 | 2018 |
| A critical review of RG-I pectin: Sources, extraction methods, structure, and applications H Niu, Z Dou, K Hou, W Wang, X Chen, X Chen, H Chen, X Fu Critical Reviews in Food Science and Nutrition, 1-21, 2023 | 12 | 2023 |
| Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ H Niu, K Hou, W Wang, Z Dou, X Chen, H Chen, X Fu Food Hydrocolloids 145, 109074, 2023 | 6 | 2023 |
| Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth H Niu, X Chen, M Zhang, X Chen, H Chen, J Xie, X Fu Food Hydrocolloids 147, 109435, 2024 | 4 | 2024 |
| Ultrasonic effects on the degradation kinetics, structural characteristics and protective effects on hepatocyte lipotoxicity induced by palmitic acid of Pueraria Lobata … Z Dou, Y Zhang, W Tang, Q Deng, B Hu, X Chen, H Niu, W Wang, Z Li, ... Ultrasonics Sonochemistry 101, 106652, 2023 | 4 | 2023 |
| Construction of blackberry polysaccharide nano-selenium particles: Structure features and regulation effects of glucose/lipid metabolism in HepG2 cells D Zu-Man, Z Yu-Long, T Chun-Yang, L Chuang, F Jia-Qin, H Qiang, ... Food Research International 187, 114428, 2024 | 2 | 2024 |
| Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation K Hou, X Fu, H Chen, H Niu Carbohydrate Polymers 329, 121790, 2024 | 1 | 2024 |
| Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees H Niu, X Chen, X Chen, H Chen, Z Dou, W Wang, X Fu Langmuir, 2024 | | 2024 |
