Fengzhan Cui

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Xiaojia Yan, Cuicui Ma, Fengzhan Cui et al. · Trends in Food Science & Technology · 2020 · 382 citations

Agriculture, Biochemistry, Food Science +12

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

Fengzhan Cui, Sheliang Zhao, Xin Guan et al. · Food Hydrocolloids · 2021 · 282 citations

Pharmacy, Chemical Engineering, Food Science +12

Development of pH-responsive emulsions stabilized by whey protein fibrils

Fengzhan Cui, David Julian McClements, Xuebo Liu et al. · Food Hydrocolloids · 2021 · 124 citations

Agriculture, Biochemistry, Food Science +14

Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

Shuang Han, Fengzhan Cui, David Julian McClements et al. · Foods · 2022 · 57 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals

Shuang Han, Fengzhan Cui, David Julian McClements et al. · Carbohydrate Polymers · 2022 · 49 citations

Agriculture, Food Science, Materials Science +16