仇超颖

发布者:2022-08-23发布者:330

1)        Liu, Z. B., Shi, W. Z., Zhang, X. H*., & Qiu, C. Y*. Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis. Food Chemistry, 2025, 467, 142272.

2)        Liu, Z. B., Lee, Y. Y., Tan, C. P., Wang, Y*., Qiu, C. Y*. Improved Solubility, Bioavailability and Anti–Inflammatory Properties of Cyclolinopeptides Encapsulated in Diacylglycerol Pickering Emulsions. Food Chemistry, 2025, 464, 141553.

3)        Chen, C. F., Alfredo, Y. Y., Lee, Y. Y., Tan, C. P., Wang, Y*., Qiu, C. Y*. Physicochemical and biological characterization of the lipid particles with bovine serum albumin corona. International Journal of Biological Macromolecules, 2024, 281, 136223.

4)        Chen, D. C., Lee, Y. Y., Tan, C. P., Wang, Y., Qiu, C. Y*. Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification. Journal of Agricultural and Food Chemistry, 2024, 72, 19480-19493.

5)        Liao, X. T., Xie, Y. P., Liau, Y. K., Lee, Y. Y., Tan, C. P., Wang, Y*., Qiu, C. Y*. Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil. Journal of Food Engineering, 2024, 387, 112304.

6)        Qiu, C., Liu, Y., Chen, C., Lee, Y. Y., & Wang, Y. (2023). Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods, 12(24), 4431.

7)        Li, G., Li, J., Lee, Y. Y., Qiu, C., Zeng, X., & Wang, Y. (2024). Pickering emulsions stabilized by chitosan-flaxseed gum-hyaluronic acid nanoparticles for controlled topical release of ferulic acid. International Journal of Biological Macromolecules, 255, 128086

8)        Li, Z. W., Lee, Y. Y., Wang, Y*, Qiu, C. Y*. Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios, Food Chemistry, 2023, 427, 30, 136696.

9)        Huang, Q. Q., Lee, Y. Y., Wang, Y*, Qiu, C. Y*. Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate−tannic acid complexes.Food Hydrocolloids. 2023, 137, 108415.

10)     Chen, D., Yu, Y., Lee, Y. Y., Chen, N., Wang, Y., & Qiu, C. Y*. Effect of Surfactants on the Interfacial Behaviors of Diacylglycerol-Based Solid Lipid Nanoparticles and Physical Stability of W/O Emulsion. Colloids and Surface A-Physiochemical and Engineering Aspects, 2023, 675, 132070.

11)     Yu, Y. S., Chen, D. C., Lee, Y. Y., Chen, N. N., Wang, Y., Qiu, C. Y*. Physicochemical and In Vitro Digestion Properties of Curcumin-Loaded Solid Lipid Nanoparticles with Different Solid Lipids and Emulsifiers. Foods.2023, 12(10), 2045.

12)     Qiu, C. Y., Wang, S. L., Wang, Y., Lee, W.J., Fu, J. N., Binks, B. P*., Wang, Y*. Stabilisation of oleofoams by lauric acid and its glycerol esters. Food Chemistry. 2022, 132776.

13)     Chen, N. N., Yang, B. Y., Wang, Y., Zhang, N., Li, Y., Qiu, C. Y*., Wang, Y*. Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin.LWT. 2022, 161, 113364.

14)     Li, G., Lee, Y. Y., Lu, X., Chen, J., Liu, N., Qiu, C. Y*. Wang, Y*. Simultaneous loading of (−)-epigallocatechin gallate and ferulic acid in chitosan-based nanoparticles as effective antioxidant and potential skin-whitening agents.International Journal of Biological Macromolecules. 2022, 219, 333-345.

15)     Wang, X,  Ma, D,  Liu, Y,  Wang, Y,  Qiu, C. Y*. Wang, Y*.  Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. Journal of the American Oil Chemists’ Society.  2022https://doi.org/10.1002/aocs.12622.

16)     Liu, Y. W, Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y., & Qiu, C. Y*. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions. Food Chemistry, 2022, 372, 131305.

17)     Li, G. Y, Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y., & Qiu, C. Y*.Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Food & Function. 2021, 12,11732-11746.

18)     Li, G. H., Lee, W. J., Liu, N., Lu, X. X., Tan, C. P., Lai, O. M., Qiu, C. Y*. Wang, Y*. Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization. LWT, 2021, 146, 11649 (一区Top, IF=4.006)

19)     Qiu, C. Y., Lei, M. T., Lee, W. J., Zhang, N*., Wang, Y*. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol. Food Chemistry, 2021, 350, 129275. (一区Top, IF=6.306)

20)     Yang, J., Qiu, C. Y*., Li, G. H., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y*. Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 2020, 327, 127014.

21)     Lei, M#., Zhang, N#., Lee, W. J., Tan, C. P., Lai, O. M., Wang, Y*., Qiu, C. Y*. Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel, Food Chemistry, 2020, 312, 126047.(一区Top, IF=6.306)

22)     Li, G. H., Chen, J.Z., Yang, J., Wang, S. L., Liu, N., Qiu, C. Y*, Wang, Y*. Interfacial crystallization of diacylglycerols rich in medium- and long-chain fatty acids in water-in-oil emulsions, European Journal of Lipid Science and Technology, 2020, 122, 2000013. (三区, IF=1.852)

23)     Li, J. P., Wang, B*., Ge, Z., Cheng, R, Kang, L., Zhou, X. M., Zeng, J. S., Tian, X. J., Gao, W. H., Qiu, C. Y*., Cheng, Z*. Flexible and Hierarchical 3D Interconnected silver nanowires/cellulosic paper-based thermoelectric sheets with superior electrical conductivity and ultrahigh thermal dispersion capability, ACS Applied Materials & Interfaces, 2019, 11, 39088-39099. (一区Top, IF=8.456)

24)     Qiu., C. Y*., Huang, Y., Li, A. J., Ma, D., Wang, Y*. Fabrication and characterization of oleogel stabilized by gelatin-polyphenol-polysaccharides nanocomplexes. Journal of Agriculture and Food Chemistry, 2018, 66, 13243-13252. (一区Top, IF=3.571)

25)     Huang, Y., Li, A. J.,Qiu, C. Y*., Teng, Y. L., Wang, Y*. Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions, Food & Function, 2017, 8, 3145-3154. (一区, IF=3.241)