| Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications T Jiang, W Liao, C Charcosset Food Research International 132, 109035, 2020 | 251 | 2020 |
| Nanoencapsulation of essential oils as natural food antimicrobial agents: An overview W Liao, W Badri, E Dumas, S Ghnimi, A Elaissari, R Saurel, ... Applied Sciences 11 (13), 5778, 2021 | 111 | 2021 |
| Comparison of characteristics and fibril-forming ability of skin collagen from barramundi (Lates calcarifer) and tilapia (Oreochromis niloticus) W Liao, X Guanghua, Y Li, XR Shen, C Li International journal of biological macromolecules 107, 549-559, 2018 | 73 | 2018 |
| Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate W Liao, A Gharsallaoui, E Dumas, A Elaissari Comprehensive Reviews in Food Science and Food Safety 21 (6), 5291-5317, 2022 | 25 | 2022 |
| Microencapsulation of natural food antimicrobials: Methods and applications N Eghbal, W Liao, E Dumas, S Azabou, P Dantigny, A Gharsallaoui Applied Sciences 12 (8), 3837, 2022 | 20 | 2022 |
| Effect of extraction variables on the physical and functional properties of tilapia gelatin W Liao, Y Zhu, Y Lu, Y Wang, X Dong, G Xia, X Shen Lwt 146, 111514, 2021 | 20 | 2021 |
| Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde W Liao, A Gharsallaoui, E Dumas, S Ghnimi, A Elaissari Lwt 146, 111655, 2021 | 16 | 2021 |
| Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH W Liao, A Elaissari, S Ghnimi, E Dumas, A Gharsallaoui International Journal of Biological Macromolecules 209, 1858-1866, 2022 | 14 | 2022 |
| Effect of emulsifier and droplet size on the antibacterial properties of emulsions and emulsion‐based films containing essential oil compounds W Liao, E Dumas, S Ghnimi, A Elaissari, A Gharsallaoui Journal of Food Processing and Preservation 45 (12), e16072, 2021 | 13 | 2021 |
| Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties W Liao, A Elaïssari, E Dumas, A Gharsallaoui Food Chemistry 400, 134044, 2023 | 10 | 2023 |
| The formation mechanism of multilayer emulsions studied by isothermal titration calorimetry and dynamic light scattering W Liao, E Dumas, A Elaissari, A Gharsallaoui Food Hydrocolloids 136, 108275, 2023 | 7 | 2023 |
| Stimuli-Responsive Polymer Coatings F Ofridam, M Tarhini, W Badri, W Liao, N Lebaz, É Gagnière, D Mangin, ... Polymer Coatings: Technologies and Applications, 199-225, 2020 | 6 | 2020 |
| Characterization of three‐spot seahorse (Hippocampus trimaculatus) skin collagen and its fibrillar gel reinforced by EDC: A comparative study W Liao, Y Liu, G Xia, XR Shen, Z Duan, J Yang Journal of Food Biochemistry 41 (5), e12391, 2017 | 6 | 2017 |
| Food Applications of Nigella sativa Essential Oil W Liao, W Badri, AH Alhibshi, E Dumas, S Ghnimi, A Gharsallaoui, ... Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality …, 2021 | 5 | 2021 |
| Hybrid Silica‐Coated Nanomaterials: Pioneering Breakthroughs in Biomedical Technology W Liao, E Elkalla, S Khizar, AAA Dossary, N Zine, A Errachid, A Elaissari Polymers for Advanced Technologies 35 (12), e6646, 2024 | | 2024 |