Dongwen Fu

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu, Sumeng Deng, David Julian McClements et al. · Food Hydrocolloids · 2018 · 259 citations

Food Chemistry, Food Colloid, Carotenoid +6

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

Xing Chen, David Julian McClements, Yuqing Zhu et al. · Food Research International · 2018 · 148 citations

Food Chemistry, Food Colloid, Excipients +6

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

Chi Yan, Dongwen Fu, David Julian McClements et al. · Food Research International · 2019 · 43 citations

Biopolymer Gel, Microstructural Properties, Whey Protein +7

Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method

Dongwen Fu, Jing‐jing Fu, Jingjing Li et al. · Food Chemistry · 2022 · 25 citations

Chemical Engineering, Biomanufacturing, Engineering +8

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Yunhang Liu, Dongwen Fu, An-Qi Bi et al. · Foods · 2021 · 24 citations · Full text