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55. Lei, Jieqing, Liang Qi, and Zhigang Luo*. "Pickering Emulsion-Based Microreactors for Size-Selective Interfacial Enzymatic Catalysis." Frontiers in Bioengineering and Biotechnology, 8 (2020): 950.
链接：https://www.frontiersin.org/articles/10.3389/fbioe.2020.00950/full
DOI: 10.3389/fbioe.2020.00950
54. Xin Liu, Peng Wang, Yuxiao Zou, Zhigang Luo*, Tamer Mahmoud Tamer. Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion. Food Research International, 2020,136:109587
链接：https://www.sciencedirect.com/science/article/pii/S0963996920306128?via%3Dihub
DOI: 10.1016/j.foodres.2020.109587
53. Qimeng Li, Lei Huang , Zhigang Luo*, Tamer Mahmoud Tamer. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion. Food Chemistry, 2020,328:127152
链接：https://www.sciencedirect.com/science/article/pii/S0308814620310141
DOI: 10.1016/j.foodchem.2020.127152
52. Zhigang Xiao, Lishuang Wang, Chunyue Lv, Shilong Guo, Xuanxuan Lu, Liwei Tao, Qingsong Duan, Qingyu Yang*, Zhigang Luo*.Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles, International Journal of Biological Macromolecules,2020(143):401-412
链接：https://www.sciencedirect.com/science/article/pii/S0141813019374690?via%3Dihub
DOI: 10.1016/j.ijbiomac.2019.10.261
51. Pingping Wang, Zhigang Luo*, Chun Chen*, Xiong Fu, Tamer Mahmoud Tamer. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch, Carbohydrate Polymers, 2020(228):115389
链接：https://www.sciencedirect.com/science/article/pii/S0144861719310562?via%3Dihub
DOI: 10.1016/j.carbpol.2019.115389
2019-2020
50. Yongkang Xi,Yuxiao Zou,Zhigang Luo*,Liang Qi*,Xuanxuan Lu. pH-Responsive Emulsions with β-Cyclodextrin/Vitamin E Assembled Shells for Controlled Delivery of Polyunsaturated Fatty Acids. Journal of Agricultural and Food Chemistry,2019,67(43), 11931-11941
链接：https://pubs.acs.org/doi/10.1021/acs.jafc.9b04168
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49. Rui Lv, Liang Qi, Yuxiao Zou, Jinfeng Zou, Zhigang Luo*, Ping Shao, Tamer Mahmoud Tamer. Preparation and structural properties of amylose complexes with quercetin and their preliminary evaluation in delivery application, International Journal of Food Properties,2019,22(1), 1445–1462
链接：https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1651736?needAccess=true&
DOI: 10.1080/10942912.2019.1651736
48. Chun Chen, Pingping Wang, Qiang Huang, LiJun You, Ruihai Liu, Mouming Zhao, Xiong Fu*, Zhigang Luo*.A comparison study on polysaccharides extracted from Fructus Mori using different methods: structural characterization and glucose entrapment, Food and Function,2019,10(6): 3684-3695
链接：https://pubs.rsc.org/en/content/articlelanding/2019/FO/C9FO00026G#!divAbstract
DOI: 10.1039/c9fo00026g
47. Xiaojuan Xu, Zhigang Luo*, Qingyu Yang, Zhigang Xiao, Xuanxuan Lu. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chemistry, 2019, 294,87–95
链接：https://www.sciencedirect.com/science/article/pii/S0308814619308301?via%3Dihub
DOI: 10.1016/j.foodchem.2019.05.037
46. Liang Qi,Zhigang Luo*, and Xuanxuan Lu. Modulation of starch nanoparticle surface characteristics for the facile construction of recyclable Pickering interfacial enzymatic catalysis. Green Chemistry, 2019, 21, 2412–2427
链接：https://pubs.rsc.org/en/content/articlelanding/2019/GC/C9GC00779B#!divAbstract
DOI: 10.1039/c9gc00779b
45. Liang Qi,Zhigang Luo*, and Xuanxuan Lu.Biomimetic Mineralization Inducing Lipase−Metal−Organic Framework Nanocomposite for Pickering Interfacial Biocatalytic System, ACS Sustainable Chemistry & Engineering, 2019, 7, 7127−7139
链接：https://pubs.acs.org/doi/10.1021/acssuschemeng.9b00113
DOI: 10.1021/acssuschemeng.9b00113
44. Yongzhi Chen,Zhigang Luo*, Xuanxuan Lu. Construction of Novel Enzyme−Graphene Oxide Catalytic Interface with Improved Enzymatic Performance and Its Assembly Mechanism, ACS Applied Materials & Interfaces, 2019, 11, 11349−11359
链接：https://pubs.acs.org/doi/10.1021/acsami.8b20744
DOI: 10.1021/acsami.8b20744
43. Qingyu Yang, Xuanxuan Lu, Yongzhi Chen, Zhigang Luo*, Zhigang Xiao*.Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation, Ultrasonics -Sonochemistry,2019,51,350-358
链接：https://www.sciencedirect.com/science/article/pii/S1350417718309490?via%3Dihub
DOI: 10.1016/j.ultsonch.2018.09.001
42. Xiaojuan Xu , Yongzhi Chen, Zhigang Luo∗ , Xuanxuan Lu.Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility, LWT - Food Science and Technology,2019, 99,179-187
链接：https://www.sciencedirect.com/science/article/pii/S0023643818308041?via%3Dihub
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41. Pingping Wang, Zhigang Luo*, Xichun Peng. Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract. Journal of Agricultural and Food Chemistry,2018,66(40), 10598-10607
链接：https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00644
DOI: 10.1021/acs.jafc.8b00644
40. Xinsheng Qin,Zhigang Luo,* Xichun Peng,Xuanxuan Lu, Yuxiao Zou.*Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze−Thaw Stability. Journal of Agricultural and Food Chemistry,2018, 66 (31), 8363–8370
链接：https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02407
DOI: 10.1021/acs.jafc.8b02407
39. Xinsheng Qin, Zhigang Luo*, Xichun Peng. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties. Journal of Agricultural and Food Chemistry,2018, 66 (17), 4449–4457
链接：https://pubs.acs.org/doi/10.1021/acs.jafc.8b00225
DOI: 10.1021/acs.jafc.8b00225
38. Liang Qi, Zhigang Luo*,Xuanxuan Lu. Facile synthesis of starch-based nanoparticle stabilized Pickering emulsion: its pH-responsive behavior and application for recyclable catalysis. Green Chemistry, 2018,20,1538-1550
链接：https://pubs.rsc.org/en/content/articlelanding/2018/GC/C8GC00143J#!divAbstract
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37. Zhigang Luo, Yongcheng Shi*. Distribution of acetyl groups in acetylated waxy maize starches prepared in aqueous solution with two different alkaline concentrations. Food Hydrocolloids,2018,79,491-497
链接：https://www.sciencedirect.com/science/article/pii/S0268005X17318593?via%3Dihub
DOI: 10.1016/j.foodhyd.2018.01.015
36. Yongkang Xi, Zhigang Luo,* Xuanxuan Lu,* Xichun Peng. Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion. Journal of Agricultural and Food Chemistry,2018,66(1),228-237
链接：https://pubs.acs.org/doi/10.1021/acs.jafc.7b03940
DOI: 10.1021/acs.jafc.7b03940
2017-2018
35. Pingping Wang, Xinsheng Qin,Qinyu Yang, Zhigang Luo*,Zhigang Xiao, Xichun Peng. Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone. Journal of Agricultural and Food Chemistry,2017,65(39),8744-8753
链接：https://pubs.acs.org/doi/10.1021/acs.jafc.7b03242
DOI: 10.1021/acs.jafc.7b03242
34. Liang Qi, Guangyin Ji, Zhigang Luo*, Zhigang Xiao, Qingyu Yang*. Characterization and drug delivery properties of OSA starch-based nanoparticles prepared in [C3OHmim]Ac-in-oil microemulsions system. ACS Sustainable Chemistry and Engineering, 2017,5,9517-9526
链接：https://pubs.acs.org/doi/abs/10.1021/acssuschemeng.7b02727
DOI: 10.1021/acssuschemeng.7b02727
33. Yongzhi Chen, Qingyu Yang, Xiaojuan Xu, Liang Qi, Zhihong Dong, Zhigang Luo*, Xuanxuan Lu*, Xichun Peng. Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydrate Polymers, 2017(177):232-240
链接：https://www.sciencedirect.com/science/article/pii/S0144861717310068?via%3Dihub
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32. Qingyu Yang, Liang Qi, Zhigang Luo*, Xiangli Kong, Zhigang Xiao*, Pingping Wang, Xichun Peng. Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch, Food Hydrocolloids, 2017(69):473-482
链接：https://www.sciencedirect.com/science/article/pii/S0268005X16311006?via%3Dihub
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31. Jianhua Cheng, Yanna Hu, Zhigang Luo*, Weijun Chen , Hai-ming Chen *, Xi-chun Peng. Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer. Food Chemistry, 2017(218):116-121
链接：https://www.sciencedirect.com/science/article/pii/S0308814616314030?via%3Dihub
DOI: 10.1016/j.foodchem.2016.09.019
2016-2017
30. Guangyin Ji, Zhigang Luo*, Zhigang Xiao, Xichun Peng. Synthesis of starch nanoparticles in a novel microemulsion with two ILs substituting two phases. Journal of Materials Science,2016, 51(15):7085–7092
链接：https://link.springer.com/article/10.1007%2Fs10853-016-9952-1
DOI: 10.1007/s10853-016-9952-1
29. Zhigang Luo*, Guangyin Ji, Xuanxuan Lu*. Determination of the solubility of starch in selected ionic liquids by turbidimetry, Asian Journal of Chemistry, 2016,28(6):1361-1366
链接：https://www.onacademic.com/detail/journal_1000040506262210_91c6.html
DOI: 10.14233/ajchem.2016.19705
28. QingYu Yang, Yu-Min Duan, Hai-Bin Ren, Yan Zhao, Zhi-Gang Luo, Zhi-Gang Xiao. Effect of soybean lecithin on the properties of thermoplastic starch plasticized by extrusion processing. Current topics in nutraceutical research, 2015,13(4):221-230
27. Xinge Wang, Jianhua Cheng, Guangyin Ji, Xichun Peng, Zhigang Luo*. Starch nanoparticles prepared in a two ionic liquid based microemulsion system and their drug loading and release properties. RSC Advances, 2016, 6, 4751–4757
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26. Xinge Wang, Haiming Chen, Zhigang Luo*, Xiong Fu*. Preparation of starch nanoparticles in water in oil microemulsion system and their drug delivery properties. Carbohydrate Polymers, 2016,138:192-200
链接：https://www.sciencedirect.com/science/article/pii/S0144861715010954?via%3Dihub
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25. Zhigang Luo, Jinfeng Zou, Haiming Chen*, Weiwei Cheng, Xiong Fu, Zhigang Xiao*. Synthesis and characterization of amylose–zinc inclusion complexes. Carbohydrate Polymers, 2016,137:314-320
链接：https://www.sciencedirect.com/science/article/pii/S0144861715010802?via%3Dihub
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24. Haiming Chen, Xiong Fu, Zhigang Luo*. Effect of molecular structure on emulsifying properties of sugar beet pulp pectin. Food Hydrocolloids, 2016,54,99-106
链接：https://www.sciencedirect.com/science/article/pii/S0268005X15300965?via%3Dihub
DOI: 10.1016/j.foodhyd.2015.09.021
2015-2016
23. Haiming Chen, Xiong Fu, Zhigang Luo*. Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives. Food Hydrocolloids, 2015,51,355-360
链接：https://www.sciencedirect.com/science/article/pii/S0268005X15002453?via%3Dihub
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22. Haiming Chen, Xiong Fu, Arshad M. Abbasi, Zhigang Luo*. Preparation of environment-friendly pectin from sugar beet pulp and assessment of its emulsifying capacity. International Journal of Food Science and Technology, 2015,50,1324-1330
链接：https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.12779
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21. Haiming Chen, Xiong Fu*, Zhigang Luo*. Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer. Food Hydrocolloids, 2015,49,53-60
链接：https://www.sciencedirect.com/science/article/pii/S0268005X15001162?via%3Dihub
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20. Weiwei Cheng, Zhigang Luo*, Lin Li, Xiong Fu*. Preparation and Characterization of Debranched-Starch Phosphatidylcholine Inclusion Complexes. Journal of Agricultural and Food Chemistry, 2015,63(2): 634–641
链接：https://pubs.acs.org/doi/10.1021/jf504133c
DOI: 10.1021/jf504133c
19. Haiming Chen, Xiong Fu, Zhigang Luo*. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food Chemistry, 2015,168, 302-310
链接：https://www.sciencedirect.com/science/article/pii/S030881461401125X?via%3Dihub
DOI: 10.1016/j.foodchem.2014.07.078
2015以前
18. Gang zhou, Zhigang Luo*, Xiong Fu*. Preparation of Starch Nanoparticles in a Water-in-Ionic Liquid Microemulsion System and Their Drug Loading and Releasing Properties. Journal of Agricultural and Food Chemistry, 2014,62(32): 8214–8220
链接：https://pubs.acs.org/doi/10.1021/jf5018725
DOI: 10.1021/jf5018725
17. Xinge Wang, Zhigang Luo*, Zhigang Xiao. Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex. Carbohydrate Polymers, 2014,101:1027-1032
链接：https://www.sciencedirect.com/science/article/pii/S0144861713010631?via%3Dihub
DOI: 10.1016/j.carbpol.2013.10.042
16. Gang zhou, Zhigang Luo*, Xiong Fu. Preparation and characterization of starch nanoparticles in ionic liquid-in-oil microemulsions system. Industrial Crops and Products, 2014,52: 105–110
链接：https://www.sciencedirect.com/science/article/pii/S0926669013005712?via%3Dihub
DOI: 10.1016/j.indcrop.2013.10.019
15. Xuanxuan Lu, Zhigang Luo*, Xiong Fu, Zhigang Xiao. Two-Step Method of Enzymatic Synthesis of Starch Laurate in Ionic Liquids. Journal of Agricultural and Food Chemistry, 2013,61(41): 9882–9891
链接：https://pubs.acs.org/doi/10.1021/jf401467u
DOI: 10.1021/jf401467u
14. Zhigang Luo*, Weiwei Cheng, Haiming Cheng, Xiong Fu, Xichun Peng, Faxing Luo, Lihong Nie. Preparation and Properties of Enzyme-Modified Cassava Starch−Zinc Complexes. Journal of Agricultural and Food Chemistry, 2013,61(19): 4631–4638
链接：https://pubs.acs.org/doi/10.1021/jf4016015
DOI: 10.1021/jf4016015
13. Zhigang Luo, Xuanxuan Lu, Xiangli Kong*,Xiong Fu, Fuli Li, Faxing Luo. Physicochemical properties of starch dispersed in 1-allyl-3-methylimidazolium chloride. Industrial Crops and Products, 2013,46: 197–204
链接：https://www.sciencedirect.com/science/article/pii/S0926669013000654?via%3Dihub
DOI: 10.1016/j.indcrop.2013.01.038
12. Xuanxuan Lu, Zhigang Luo*, Shujuan Yu, Xiong Fu*. Lipase-catalyzed synthesis of starch palmitate in mixed ionic liquids. Journal of Agricultural and Food Chemistry, 2012,60(36): 9273–9279
链接：https://pubs.acs.org/doi/10.1021/jf303096c
DOI: 10.1021/jf303096c
11. Jingjing Lu, Zhigang Luo*, Zhigang Xiao. Effect of Lysine and Glycine on pasting and rheological properties of maize starch. Food Research International, 2012,49(1):612-617
链接：https://www.sciencedirect.com/science/article/pii/S0963996912002712?via%3Dihub
DOI: 10.1016/j.foodres.2012.06.038
10. Zhigang Luo, Yongcheng Shi. Preparations of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties. Journal of Agricultural and Food Chemistry,2012,60(37):9468–9475
链接：https://pubs.acs.org/doi/10.1021/jf301178c
DOI: 10.1021/jf301178c
9. Jing Gao, Zhigang Luo*, Faxing Luo. Ionic liquids as solvents for dissolution of corn starch and homogeneous synthesis of fatty-acid starch esters without catalysts. Carbohydrate Polymers, 2012,89(4): 1215-1221
链接：https://www.sciencedirect.com/science/article/pii/S0144861712003244?via%3Dihub
DOI: 10.1016/j.carbpol.2012.03.096
8. Jing Gao, Zhigang Luo*, Xiong Fu, Faxing Luo, Zhiqiang Peng. Effect of enzymatic pretreatment on the synthesis and properties of phosphorylated amphoteric starch. Carbohydrate Polymers, 2012,88(3):917-925
链接：https://www.sciencedirect.com/science/article/pii/S0144861712000537?via%3Dihub
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7. Zhigang Luo*, Zidan Zhou. Homogeneous synthesis and characterization of starch acetates in ionic liquid without catalysts. Starch,2012,64(1):37-44
链接：https://onlinelibrary.wiley.com/doi/full/10.1002/star.201100073
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6. Zhigang Luo*, Qunyu Gao*. Effect of Enzyme-modified carboxymethyl starch as a fat replacer on the functional properties of sausages. Starch,2011,63(10):661-667
链接：https://onlinelibrary.wiley.com/doi/full/10.1002/star.201100030
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5. Zhigang Luo*, Zhongyue Xu. Characteristics and application of enzyme-modified carboxymethyl starch in sausages. LWT - Food Science and Technology,2011, 44(10) ,1993-1998.
链接：https://www.sciencedirect.com/science/article/pii/S0023643811002179?via%3Dihub
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4. Zhigang luo*, Xiong Fu, Qunyu Gao, Shujuan Yu. Effect of acid hydrolysis in the presence of anhydrous alcohols on the structure, thermal and pasting properties of normal, waxy and high-amylose maize starches. International journal of food science and technology, 2011,46(2),429-435.
链接：https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2010.02509.x
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3. Zhigang Luo*, Xiong Fu*. Immobilization of urease on dialdehyde porous starch.Starch,2010,62(12),652-657.
链接：https://onlinelibrary.wiley.com/doi/full/10.1002/star.201000067
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2. Zhigang Luo, Xiong Fu, Xiaowei He, Faxing Luo, Qunyu Gao，Yu Shujuan. Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content. Starch,2008,60(11):646-653
链接：https://onlinelibrary.wiley.com/doi/abs/10.1002/star.200800014
DOI: 10.1002/star.200800014
1. Zhigang Luo, Xiaowei He, Xiong Fu, Faxing Luo, Qunyu Gao. Effect of Microwave Radiation on the Physicochemical Properties of Normal Maize, Waxy Maize and Amylomaize V Starches. Starch,2006,58(9):468-474
链接：https://onlinelibrary.wiley.com/doi/abs/10.1002/star.200600498
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