Hao Li
- ORCID iD
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0000-0002-8558-4505
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Destabilization of a model O/W/O double emulsion : from bulk to interface
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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- Journal Article
- A1
- open access
Designing gastric-stable adsorption layers by whey protein-pectin complexation at the oil-water interface
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- PhD Thesis
- open access
Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems
(2023) -
- Journal Article
- A1
- open access
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
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- Journal Article
- A1
- open access
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering
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- Conference Paper
- C3
- open access
Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface : an interfacial rheology study
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Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study