Author

Liqiang Zou

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Open access Sep 2026

Effect of the amorphous complexes of gelatin and quercetin on lutein ester emulsions: Evaluation of stability, interfacial properties and bioaccessibility.

Lutein esters are carotenoid fatty acids esters with extensive physiological activities. However, susceptibility to oxidation and degradation significantly limits its application in food products. In this study, a novel delivery system based on gelatin-quercetin complex (GEL-QU) was developed to encapsulate and protect...

Xu-Wang Liao, Xiong-Hu Ye, Qun Liu et al. · Food Chemistry · 0 citations

Open access Oct 2026

Enhancing the emulsifying properties of dihydromyricetin-based nanoparticles for the fabrication of β-carotene-loaded emulsions under various pH.

BACKGROUND Dihydromyricetin (DMY) possesses excellent antioxidant capacity and multiple bioactivities, yet its poor water solubility, intense bitterness, and low bioavailability severely limit its application as a functional ingredient. Constructing composite nanoparticles using hydrolyzed wheat gluten (HWG) and β-cycl...

Jian Wu, Guang-Neng Li, Ying-Ying Zhou et al. · The Journal of the Science o... · 0 citations

Aug 2026

W/O/W emulsions with gelled aqueous and oil phases: Construction, characterization, and their effect on enhancing the stress resistance of Lactobacillus plantarum and Streptococcus thermophilus.

To overcome the poor stability and low probiotic survival associated with traditional delivery systems, this study systematically developed and compared water-in-oil-in-water (W/O/W) emulsions with different phase gelation strategies. Three emulsion types were constructed: oil-phase (O-W/O/W), external aqueous-phase (A...

Yejun Zhong, Hailing Zheng, Ruiyun Chen et al. · Food Chemistry · 0 citations