Di Wang

Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles

Cuixia Sun, Chenqi Xu, Like Mao et al. · Food Chemistry · 2017 · 182 citations

Materials Science, Chemical Engineering, Colloidal Material +5

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

Fuguo Liu, Di Wang, Cuixia Sun et al. · Food Chemistry · 2016 · 174 citations

Protein–polyphenol Conjugates, Multilayer Coatings, Microemulsion +3

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin

Peifeng Lv, Di Wang, Lei Dai et al. · Food Research International · 2020 · 148 citations

Materials Science, Food Colloid, Biopolymer Gel +6

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

Wei Yang, Zhen Tong, Lei Dai et al. · Food Hydrocolloids · 2020 · 137 citations

Food Chemistry, Food Colloid, Biomanufacturing +5

The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles

Lei Dai, Cuixia Sun, Di Wang et al. · PLoS ONE · 2016 · 133 citations · Full text

Nanoparticles, Food Colloid, Engineering +16