Miao Hu

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang, Baokun Qi, Fengying Xie et al. · Food Hydrocolloids · 2020 · 196 citations

Agriculture, Food Science, Nutritional Sciences +17

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Xiaoqian Du, Miao Hu, Guannan Liu et al. · Journal of Food Engineering · 2021 · 124 citations

Pharmacy, Molecular Pharmaceutics, Pharmaceutics +17

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du et al. · Food Hydrocolloids · 2021 · 102 citations

Agriculture, Biotechnology, Food Science +14

Effect of hydraulic retention time (HRT) on the biodegradation of trichloroethylene wastewater and anaerobic bacterial community in the UASB reactor

Ying Zhang, Xin Wang, Miao Hu et al. · Applied Microbiology and Biotechnology · 2014 · 96 citations

Engineering, Chemical Engineering, Environmental Engineering +17

Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

Shizhang Yan, Jingwen Xu, Guannan Liu et al. · Food Chemistry · 2022 · 86 citations

Agriculture, Food Science, Nutritional Sciences +17