Duoxia Xu

Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization

Like Mao, Duoxia Xu, Jia Yang et al. · University of Zagreb University Computing Centre (SRCE) · 2009 · 185 citations · Full text

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

Duoxia Xu, Jinjing Zhang, Yanping Cao et al. · LWT · 2015 · 164 citations

Biomanufacturing, Curcumin Emulsion, Microcrystalline Cellulose +5

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

Duoxia Xu, Xiaoya Wang, Junping Jiang et al. · Food Hydrocolloids · 2012 · 161 citations

Food Chemistry, Food Colloid, Biochemistry +11

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

Duoxia Xu, Zulipiya Aihemaiti, Yanping Cao et al. · Food Chemistry · 2016 · 134 citations

Food Colloid, Lutein Emulsions, Food Engineering +4

Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

Duoxia Xu, Yuan Fang, Yanxiang Gao et al. · Food Chemistry · 2014 · 132 citations

Nutrition, Engineering, In Vitro Fermentation +8