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- 2026
- Volatility-tuned encapsulation in V-type starch : phase-dependent efficiency and release kinetics (2026) FOOD HYDROCOLLOIDS. 175.
- The benefits of insoluble soybean fibre on the properties of acid-induced skimmed milk gels : mechanistic insights from the acidification process (2026) LWT-FOOD SCIENCE AND TECHNOLOGY. 239.
- Mucosal administration of lipid nanoparticles containing self-amplifying mRNA induces local uptake and expression in a pig model as a potential vaccination platform against STIs (2026) DRUG DELIVERY AND TRANSLATIONAL RESEARCH. 16(1). p.330-346
- 2025
- A systematic scoring framework for evaluating and comparing foam performance of dairy and plant-based barista beverages (2025) FOOD SCIENCE AND ENGINEERING. 6(2). p.309-319
- Modulating protein glycation in skim milk powder via low humidity dry heating to improve its heat-stabilizing properties (2025) FOODS. 14(24).
- Whey protein-thymol nanocarriers as bioactive stabilizers for omega-3 enriched emulsions : binding mechanisms, colloidal properties, and oxidative stability (2025) LWT-FOOD SCIENCE AND TECHNOLOGY. 236.
- The properties of alginate-cyclodextrin hybrid bubble hydrogel for ethylene gas encapsulation and storage (2025) FOOD RESEARCH INTERNATIONAL. 220.
- TD-NMR-based determination of the entrapped water yield of water-in-oil-in-water double emulsions : influence of xanthan gum addition (2025) MOLECULES. 30(24).
- The effect of high-pressure homogenization on physicochemical properties, flow behavior and thermal gelation of commercial pea protein isolate (2025) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 104.
- Enhanced stability of emulsion gels solely stabilized by nanofiber-dihydromyricetin composite particles through simulated environment (2025) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 103.