| Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe S Li, B Jiao, S Meng, W Fu, S Faisal, X Li, H Liu, Q Wang Food Chemistry 376, 131866, 2022 | 87 | 2022 |
| Recent advances on pickering emulsions stabilized by diverse edible particles: Stability mechanism and applications W Li, B Jiao, S Li, S Faisal, A Shi, W Fu, Y Chen, Q Wang Frontiers in nutrition 9, 864943, 2022 | 63 | 2022 |
| 50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers S Li, B Jiao, S Faisal, Y Zhang, B Wu, W Li, A Shi, H Liu, Q Wang Food Hydrocolloids 134, 108078, 2023 | 36 | 2023 |
| Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives S Li, M Luo, D Wannasin, X Hu, J Ryu, Q Ju, DJ McClements Food Hydrocolloids 148, 109511, 2024 | 12 | 2024 |
| Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets S Li, DJ McClements Food Hydrocolloids 145, 109126, 2023 | 11 | 2023 |
| The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion system W Li, S Faisal, X Guo, S Li, A Shi, B Jiao, Q Wang Food Chemistry 426, 136615, 2023 | 10 | 2023 |
| Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties X Hu, X Xiang, Q Ju, S Li, DJ McClements Food Research International 191, 114734, 2024 | 4 | 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 | 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 |
| Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices X Hu, X Xiang, M Cao, S Li, DJ McClements Food Hydrocolloids 159, 110638, 2025 | | 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 |
| 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 | | |
David Julian McClementsUniversity of MassachusettsE-mail confirmado em foodsci.umass.edu