| Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property W Wang, J Xiao, X Chen, M Luo, H Liu, P Shao Food Hydrocolloids 81, 159-168, 2018 | 74 | 2018 |
| Sustained-release antimicrobial gelatin film: Effect of chia mucilage on physicochemical and antimicrobial properties M Luo, Y Cao, W Wang, X Chen, J Cai, L Wang, J Xiao Food Hydrocolloids 87, 783-791, 2019 | 68 | 2019 |
| Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation M Luo, J Xiao, S Sun, F Cui, G Liu, W Li, Y Li, Y Cao Food & function 11 (6), 5284-5292, 2020 | 31 | 2020 |
| Hepatic transcriptome and proteome analyses provide new insights into the regulator mechanism of dietary avicularin in diabetic mice X Zhu, Z Qiu, W Ouyang, J Miao, P Xiong, D Mao, K Feng, M Li, M Luo, ... Food Research International 125, 108570, 2019 | 29 | 2019 |
| Promoting the Calcium-Uptake Bioactivity of Casein Phosphopeptides in vitro and in vivo G Liu, B Guo, S Sun, M Luo, F Liu, J Miao, J Tang, Y Huang, Y Cao, ... Frontiers in Nutrition 8, 743791, 2021 | 24 | 2021 |
| A comprehensive review on preparation, structure-activities relationship, and calcium bioavailability of casein phosphopeptides G Liu, B Guo, M Luo, S Sun, Q Lin, Q Kan, Z He, J Miao, H Du, H Xiao, ... Critical Reviews in Food Science and Nutrition 64 (4), 996-1014, 2024 | 12 | 2024 |
| Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives Sisheng Li, Minna Luo, Donpon Wannasin, Xiaoyan Hu, Jaekun Ryu, Qian Ju ... Food Hydrocolloids, 109511, 2023 | 12* | 2023 |
| The anti-inflammatory potential of a strain of probiotic Bifidobacterium pseudocatenulatum G7: in vitro and in vivo evidence Y Sun, J Zhou, H Du, Z Zhou, Y Han, M Luo, X Guo, M Gu, H Yang, H Xiao Journal of Agricultural and Food Chemistry 72 (18), 10355-10365, 2024 | 6 | 2024 |
| Unveiling the role of gut microbiota in curcumin metabolism using antibiotic-treated mice M Luo, Y Han, Y Chen, H Du, B Chen, Z Gao, Q Wang, Y Cao, H Xiao Food Chemistry 460, 140706, 2024 | 3 | 2024 |
| Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation S Li, M Luo, M Wang, X Hu, J Ryu, DJ McClements Food Hydrocolloids 157, 110387, 2024 | 3 | 2024 |
| Isolation and Identification of Human Gut Bacteria Capable of Converting Curcumin to Its Hydrogenated Metabolites M Luo, S Wong, P Thanuphol, H Du, Y Han, M Lin, X Guo, TD Bechtel, ... Journal of Agricultural and Food Chemistry 72 (37), 20410-20418, 2024 | 2 | 2024 |
| Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape S Li, M Luo, X Hu, W Yan, J Ryu, DJ McClements Food Hydrocolloids 158, 110510, 2025 | 1 | 2025 |
| Impact of Iron Binding on the Functional and Digestive Properties of Potato Protein Fractions S Li, M Luo, Y Zhang, S Wong, X Hu, W Yan, DJ McClements Food Hydrocolloids, 111129, 2025 | | 2025 |
| Unveiling Interindividual Variability in Gut Microbiota-Mediated Curcumin Metabolism M Luo, S Wong, X Chen, Z Zhou, H Du, Y Han, C Chang, S Liu, H Xiao Food Bioscience, 105941, 2025 | | 2025 |
| Reply to the ‘Comment on “Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation”’by D. Horne, Food Funct., 2022 … M Luo, G Liu, Y Cao Food & Function 14 (4), 2272-2273, 2023 | | 2023 |
| Iron Bioavailability: A Comparative Study of Plant-Based and Animal-Based Burgers S Li, M Luo, S Wong, Y Zhang, H Xiao, DJ McClements Available at SSRN 4900050, 0 | | |
Hang XiaoDepartment of Food Science, University of MassachusettsVerified email at foodsci.umass.edu