1.Mianzhang Zhang1, Zixin Huang1, Pallavi Jayavanth, Ziming Luo, Hua Zhou, Caihuan Huang, Shiyi Ou, Fu Liu*, Jie Zheng*. Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product[J]. Food Chemistry, 2024, 448: 139079.
2. Xueying Li#, Penghui Sun#, Liang Fu*, Jie Zheng, Shiyi Ou, Caihuan Huang, Juanying Ou, Hua Zhou, Danyu Zhao, Tao Yang, Fu Liu*. Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion[J]. Food Structure, 2023, 37: 100331.
3. Shenglan Lu, Xueying Li, Xunran Wei, Caihuan Huang, Jie Zheng, Shiyi Ou, Tao Yang, Fu Liu*. Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion[J]. Foods, 2023, 12(7): 1415.
4. Manyu Lan, Jie Zheng, Caihuan Huang, Yong Wang, Wenzhong Hu, Shenglan Lu, Fu Liu*, and Shiyi Ou*. Water-in-oil Pickering emulsions stabilized by microcrystalline phytosterols in oil: Fabrication mechanism and application as a salt release system[J]. Journal of Agricultural and Food Chemistry, 2022, 70(17): 5408-5416.
5. Manyu Lan#, Yuan Song#, Shiyi Ou, Jie Zheng, Caihuan Huang, Yong Wang, Hua Zhou, Wenzhong Hu, Fu Liu*, Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles. Langmuir, 2020, 36 (49), 14991-14998.
6.Fu Liu, Jie Zheng, Chai-Huan Huang, Chuan-He Tang* and Shi-Yi Ou*. Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals. Food Hydrocolloids, 2018, 82: 96-105.
7. Fu Liu, Shi-Yi Ou* and Chuan-He Tang*. Ca2+-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization. Food Hydrocolloids, 2017, 65: 175-186.
8. Fu Liuand Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for beta-carotene. Food Hydrocolloids, 2016, 56: 434-444.
9. Fu Liuand Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening. Food Hydrocolloids, 2016, 60: 620-630.
10. Fu Liu and Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface. Food Hydrocolloids, 2016, 60: 606-619.
11. Fu Liu and Chuan-He Tang*. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process. Journal of Agricultural and Food Chemistry,2014, 62(12): 2644-2654.
12. Fu Liuand Chuan-He Tang*. Phytosterol colloidal particles as Pickering stabilizers for emulsions. Journal of Agricultural and Food Chemistry, 2014, 62(22): 5133-5141.
13. Fu Liu, Zhong Chen andChuan-He Tang*. Microencapsulating properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate.LWT-Food Science and Technology, 2014, 55: 74-82.
14. Fu Liuand Chuan-He Tang*. Soy protein nanoparticle aggregates as Pickering stabilizers for oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2013, 61 (37): 8888-8898. （引用次数超470次，ESI高引论文）
15. Li-Jun Luo1,Fu Liu1, and Chuan-He Tang*. The role of glycinin in the formation of gel-like soy protein-stabilized emulsions.Food Hydrocolloids, 2013, 32(1): 97-105.
16. Miao Yang1, Fu Liu1, and Chuan-He Tang*. Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels. Food Research International,2013, 52: 409-418.
17. Fu Liuand Chuan-He Tang*.Cold, gel-like whey protein emulsions by microfluidisation emulsification: rheological properties and microstructures. Food Chemistry, 2011, 127: 1641-1647.