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

Agriculture, Food Science, Food Chemistry +16

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 · 166 citations

Agriculture, Food Science, Food Processing +9

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 · 164 citations

Agriculture, Biochemistry, Food Science +16

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

Duoxia Xu, Yanxiang Gao, Atikorn Panya et al. · Food Chemistry · 2014 · 135 citations

Agriculture, Food Science, Nutrition +16

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 · 135 citations

Agriculture, Biochemistry, Food Science +16