Mukang Luo

Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp

Mukang Luo, Ruifen Zhang, Lei Liu et al. · Journal of Food Engineering · 2020 · 84 citations

Pharmacy, Biochemistry, Biotechnology +16

Comparison of microwave and high‐pressure processing on bound phenolic composition and antioxidant activities of sorghum hull

Mukang Luo, Fangli Hou, Lihong Dong et al. · International Journal of Food Science & Technology · 2020 · 34 citations

Agriculture, Crop Sciences, Food Science +13

The effect of simulated digestion on the composition of phenolic compounds and antioxidant activities in lychee pulp of different cultivars

Dongxiao Su, Mukang Luo, Hesheng Liu et al. · International Journal of Food Science & Technology · 2019 · 17 citations

Agriculture, Biochemistry, Food Science +16

Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae

Mukang Luo, Kaixi Hu, Qingzhu Zeng et al. · Journal of Food Science · 2020 · 14 citations

Life Sciences, Food Science, Nutritional Sciences +17