Jin Feng

Phase Behavior and Nano-emulsion Formation by the Phase Inversion Temperature Method

Paqui Izquierdo, Jordi Esquena, T. F. Tadros et al. · Langmuir · 2004 · 240 citations · Full text

Food Colloid, Engineering, Nano-emulsion Formation +18

The influence of surfactant mixing ratio on nano-emulsion formation by the pit method

Paqui Izquierdo, Jin Feng, Jordi Esquena et al. · Journal of Colloid and Interface Science · 2004 · 237 citations

Materials Science, Chemical Engineering, Engineering +8

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

Jin Feng, He Cai, Hua Wang et al. · Food Chemistry · 2017 · 210 citations

Grafted Ovalbumin-catechin Conjugates, Oxidative Stability, Fish Oil Emulsion +3

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

Jin Feng, Shanshan Wu, Hua Wang et al. · Journal of Functional Foods · 2016 · 162 citations · Full text

Biopolymer Gel, Nanomedicine, Food Colloid +5

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

Daniela D. Herrera‐Balandrano, Zhi Chai, Trust Beta et al. · Trends in Food Science & Technology · 2021 · 149 citations

Biology, Food Chemistry, Updated Review +4