刘锦芳

国际期刊Foods客座编辑

主要论文

Abliz, A., Huang, Y., Rouzi, R., Xu, D., Gao, Y. & Liu, J. (2024). Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice. Foods, 13, 1–20.

Li, Q., Zhang, L., Liao, W., Liu, J. & Gao, Y. (2024). Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein. International Journal of Biological Macromolecules, 256, 128508.

Yan, S., Wei, J., Huang, Y., Li, Y., Yuan, F. & Liu, J. (2024). Production of microcapsules by Maillard reaction of soy protein isolate and sodium carboxymethyl cellulose for protection of bifidobacterium lactis. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 700, 134730.

Wang, Y., Zhang, L., Liao, W., Tong, Z., Yuan, F., Mao, L., Liu, J. & Gao, Y. (2023). The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism. Food Hydrocolloids, 137, 108424.

Wei, Y., Zhan, X., Dai, L., Zhang, L., Mao, L., Yuan, F. & Liu, J. (2021). Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method. LWT, 139, 110605.

Abliz, A., Liu, J., Mao, L., Yuan, F. & Gao, Y. (2021). Effect of Dynamic High Pressure Microfluidization Treatment on Physical Stability, Microstructure and Carotenoids Release of Sea Buckthorn Juice. Lwt, 135, 110277.

Chen, S., Ma, Y., Dai, L., Liao, W., Zhang, L., Liu, J. & Gao, Y. (2021). Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method. Food Hydrocolloids, 118, 106758.

Liu, J., Xu, D., Chen, S., Yuan, F., Mao, L. & Gao, Y. (2021). Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review. Food Science and Nutrition, 1–11.

Liu, J., Yang, J., Abliz, A., Mao,  like, Yuan, F. & Gao, Y. (2020). Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates. Lwt, 125, 109221.

Ma, Y., Chen, S., Liao, W., Zhang, L., Liu, J. & Gao, Y. (2020). Formation, Physicochemical Stability, and Redispersibility of Curcumin-Loaded Rhamnolipid Nanoparticles Using the pH-Driven Method. Journal of Agricultural and Food Chemistry, 68, 7103–7111.

Liu, J., Zamora, A., Castillo, M. & Saldo, J. (2018). Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing. LWT - Food Science and Technology, 87, 151–157.

Liu, J., Zamora, A., Castillo, M. & Saldo, J. (2018). Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. Innovative Food Science and Emerging Technologies, 47, 439–444.

Liu, J., Zamora, A., Castillo, M. & Saldo, J. (2018). Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. Journal of Food Engineering, 233, 88–97.

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