Xuebo Liu
Food Science · with Liu · 2018–2021
A researcher in the Science corpus: 5 papers; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 54 citations into it
Whom Xuebo Liu trusts
Their strongest outbound trust, strongest first, inferred from their citations.
- E. Dickinson (in Food Science)
Papers from Xuebo Liu's perspective
Ordered by how strongly the researchers Xuebo Liu trusts endorse each paper. Same corpus, a different order for every researcher.
- Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
- Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
- Hydrocolloids at interfaces and the influence on the properties of dispersed systems
- Biopolymer-based particles as stabilizing agents for emulsions and foams
- Cellulose nanocrystals: chemistry, self-assembly, and applications. (Chemical Reviews)
- Enzyme encapsulation in layer-by-layer engineered polymer multilayer capsules.
- Multilayer assemblies of silica-encapsulated gold nanoparticles on decomposable colloid templates.
- Acid-base equilibria of weak polyelectrolytes in multilayer thin films
- Hollow capsule processing through colloidal templating and self-assembly (Chemistry)
- Self-assembled polyelectrolyte multilayers
Their papers
- Polysaccharide-based Pickering Emulsions: Formation, Stabilization and Applications (2021) — 262 citations
- Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions (2020) — 320 citations
- Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods (2020) — 335 citations
- Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate (2020) — 137 citations
- Effect of oxidative modification on structural and foaming properties of egg white protein (2018) — 197 citations