Feibai Zhou

机构：South China University of Technology · ORCID：0000-0002-7588-7609

发表论文 71 篇 · 总被引 3206 次 · h-index 32

代表论文

• Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles (2024 · Food Hydrocolloids · 被引 44)
• Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch (2024 · Food Chemistry · 被引 34)
• Mind the Particle Rigidity: Blooms the Bioavailability via Rapidly Crossing the Mucus Layer and Alters the Intracellular Fate of Curcumin (2024 · ACS Nano · 被引 32)
• Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions? (2024 · Food Hydrocolloids · 被引 25)
• Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis (2024 · Food Hydrocolloids · 被引 23)
• Maintained particulate integrity of soy protein nanoparticles during gastrointestinal digestion via genipin crosslinking enhancing stability and bioavailability of curcumin (2024 · International Journal of Biological Macromolecules · 被引 19)