Ruojie Zhang

机构：Food and Nutrition Service, Nutrition Sciences (Belgium), University of Missouri

发表论文 38 篇 · 总被引 1715 次 · h-index 20

代表论文

Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility (2019 · Journal of Agricultural and Food Chemistry · 被引 110)
Fabrication of plant-based vitamin D 3 -fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility (2019 · Food & Function · 被引 87)
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan (2019 · Food Research International · 被引 76)
Effect of pullulan on oil absorption and structural organization of native maize starch during frying (2019 · Food Chemistry · 被引 58)
Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol (2019 · Food & Function · 被引 51)
Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity (2023 · Food Hydrocolloids · 被引 42)