1 Zhenshun Li, Yating Xiong, Yi Wang, Yali Zhang, Yangchao Luo*. Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios. Food Hydrocolloids, 2023 134: 108004

2 Xiangzhou Yi, Yang Chen, Baomiao Ding, Kunlin Ma, Zhenshun Li*, Yangchao Luo*. Journal of Molecular Liquids, 2023, 370: 121025

3 Yang Chen, Xiangzhou Yi, Zhenyu Zhang, Baomiao Ding, Zhenshun Li*, Yangchao Luo**. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocolloids, 2022, 125:107332 (ESI高被引)

4 Zhenshun Li, Yi Wang, Yangchao Luo*. High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin. Colloids and Surfaces B: Biointerfaces, 2022, 211:112334.

5 Yali Zhang, Yang Chen, Yating Xiong, Baomiao Ding, Zhenshun Li*, Yangchao Luo**.  Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations. LWT- Food Science and Technology, 2022, 157:113091

6 Yating Xiong, Yang Chen, Xiangzhou Yi, Zhenshun Li*, Yangchao Luo*. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. International Journal of Biological Macromolecules, 2022, 222: 1633-1641

7 Lechuan Wang, Xun Liang, Yang Chen, Baomiao Ding, Weiqing Sun, Zhenshun Li*, Yangchao Luo*. Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. Food Hydrocolloids, 2021, 113: 106446.

8 Lechuan Wang, Lisha Li, Nuo Xu, Weiqing Sun, Baomiao Ding, Wei Xu, Zhenshun Li*. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers: evidence for its bacteriostatic mechanism. Food Hydrocolloids, 2020, 98: 105263.

9 Yang Chen, Zhenshun Li∗, Xiangzhou Yi, Hairui Kuang, Baomiao Ding, Weiqing Sun, Yangchao Luo∗. Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties. LWT - Food Science and Technology, 2020, 118: 108778

10 Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li∗. Interactions and emulsifying properties of ovalbumin with tannic acid. LWT - Food Science and Technology, 2018, 95: 282–288