| Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin H Li, D Wang, C Liu, J Zhu, M Fan, X Sun, T Wang, Y Xu, Y Cao Food Hydrocolloids 87, 342-351, 2019 | 284 | 2019 |
| Designing delivery systems for functional ingredients by protein/polysaccharide interactions H Li, T Wang, Y Hu, J Wu, P Van der Meeren Trends in Food Science & Technology 119, 272-287, 2022 | 105 | 2022 |
| A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability Z Zhi, L Yan, H Li, K Dewettinck, P Van der Meeren, R Liu, ... Food chemistry 380, 131832, 2022 | 64 | 2022 |
| Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study H Li, P Van der Meeren Food Hydrocolloids 128, 107570, 2022 | 47 | 2022 |
| Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring H Li, J Wu, AS Doost, J Su, P Van der Meeren Food Hydrocolloids 113, 106489, 2021 | 47 | 2021 |
| Encapsulation and delivery of phage as a novel method for gut flora manipulation in situ: A review Y Yang, H Du, G Zou, Z Song, Y Zhou, H Li, C Tan, H Chen, VA Fischetti, ... Journal of Controlled Release 353, 634-649, 2023 | 31 | 2023 |
| Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study H Li, T Wang, C Su, J Wu, P Van der Meeren Food Hydrocolloids 122, 107074, 2022 | 31 | 2022 |
| Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk J Wu, H Li, Q A'yun, AS Doost, B De Meulenaer, P Van der Meeren Trends in Food Science & Technology 108, 287-296, 2021 | 22 | 2021 |
| Influence of pH and low/high-methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method H Li, T Wang, J Su, P Van der Meeren Food Hydrocolloids 133, 108020, 2022 | 10 | 2022 |
| Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering T Wang, H Li, Q Denon, CM To, P Van der Meeren International Dairy Journal 142, 105640, 2023 | 6 | 2023 |
| Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions J Wu, S Chen, T Wang, H Li, AS Doost, EJM Van Damme, ... Food Hydrocolloids 118, 106757, 2021 | 6 | 2021 |
| Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior T Wang, Y Li, F De Witte, F Rebry, H Li, P Vermeir, K Dewettinck, ... Food Research International 180, 113991, 2024 | 3 | 2024 |
| Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface H Li, P Van der Meeren Journal of Agricultural and Food Chemistry 71 (18), 7109-7118, 2023 | 3 | 2023 |
| Towards a Better Understanding of Protein-Polysaccharide Electrostatic Interactions and Their Application in Designing Delivery Systems H Li Ghent University, 2023 | | 2023 |