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[1]WeiLiu,JianhuaLiu,MingyongXie*,ChengmeiLiu,WeilinLiu,JieWan.Characterizationandhighpressuremicrofluidization-inducedactivationofpolyphenoloxidasefromchinesepear(PyruspyrifoliaNakai)[J].JournalofAgriculturalandFoodChemistry,2009,57(12):5376-5380.
[2]WeiLiu,JianhuaLiu,ChengmeiLiu*,YejunZhong,WeilinLiu,JieWan.Activationandconformationalchangesofmushroompolyphenoloxidasebyhighpressuremicrofluidizationtreatment[J].InnovativeFoodScienceandEmergingTechnologies,2009,10(2):142-147.
[3]WeiLiu,ZhaoQinZhang,ChengMeiLiu,MingYongXie*,ZongCaiTu,JianHuaLiu,RuiHongLiang.Theeffectofdynamichigh-pressuremicrofuidizationontheactivity,stabilityandconformationoftrypsin[J].FoodChemistry,2010,123(3):616-621.
[4]WeiLiu,WeilinLiu,ChengmeiLiu*,JianhuaLiu,ShuibingYang,HuijuanZheng.Medium-chainfattyacidsnanoliposomesforeasyenergysupply[J].Nutrition,2011,27(6):700-706.
[5]WeiLiu,ZhaoqinZhang,ChengmeiLiu*,MingyongXie,RuihongLiang,JunpingLiu,LiqiangZou,JieWan.Effectofmolecularpatchmodificationonthestabilityofdynamichigh-pressuremicrofluidizationtreatedtrypsin[J].InnovativeFoodScience&EmergingTechnologies,2012,16(10):349-354.
[6]WeiLiu*,LiqiangZou,JunpingLiu,ZhaoqinZhang,ChengmeiLiu,RuihongLiang.Theeffectofcitricacidontheactivity,thermodynamicsandconformationofmushroompolyphenoloxidase[J].FoodChemistry,2013,140(1-2):289-295.
[7]WeilinLiu,JianhuaLiu,WeiLiu*,TiLi,ChengmeiLiu*.Improvedphysicalandinvitrodigestionstabilityofapolyelectrolytedeliverysystembasedonlayer-by-layerself-assemblyalginate-chitosancoatednanoliposomes[J].JournalofAgriculturalandFoodChemistry,2013,61(17):4133-4144.
[8]WeiZhou,WeiLiu*,LiqiangZou,WeilinLiu,ChengmeiLiu,RuihongLiang,JunChen.EnhancedstoragestabilityandskinpermeationofvitaminCbyanovelpectin-coatednanoliposomesdeliverysystem[J].ColloidsandSurfacesB:Biointerfaces,2014,117(5):330-337.
[9]WeiLiu*,JunpingLiu,LiqiangZou,ZhaoqinZhang,ChengmeiLiu,RuihongLiang,MingyongXie,JieWan.Stabilityandconformationalchangeofmethoxypolyethyleneglycolmodificationfornativeandunfoldedtrypsin[J].FoodChemistry,2014,146(1):278-283.
[10]YanjunZhang,WeiLiu*,ChengmeiLiu*,ShunjingLuo,Tili,YunfeiLiu,DiWu,YannaZuo.Retrogradationbehaviorofhigh-amylosericestarchpreparedbyimprovedextrusioncookingtechnology[J].FoodChemistry,2014,158(9):255-261.
[11]LiqiangZou,WeiLiu*,WeilinLiu,RuihongLiang,ChengmeiLiu*,YanlinCao,JingNiu,ZhenLiu.Characterizationandbioavailabilityofteapolyphenolnanoliposomespreparedbycombiningethanolinjectionmethodwithdynamichighpressuremicrofluidization[J].JournalofAgriculturalandFoodChemistry,2014,62(4):934-941.
[12]JunzhenZhong,YueTu,WeiLiu*,YujiaXu,ChengmeiLiu,RuyanDun.Antigenicityandconformationalchangesofβ-lactoglobulinbydynamichighpressuremicrofluidizationcombiningwithglycationtreatment[J].JournalofDairyScience,2014,97(8):4695-4702.
[13]LiqiangZou,ShengfengPeng,WeiLiu*,LuGan,WeilinLiu,RuihongLiang,ChengmeiLiu*,JingNiu,YanlinCao,ZhenLiu,XingChen.Improvedinvitrodigestionstabilityof(−)-epigallocatechingallatethroughnanoliposomeencapsulation[J].FoodResearchInternational,2014,64(10):492-499.
[14]LiqiangZou,ShengfengPeng,WeiLiu*,XingChen,ChengmeiLiu*.Anoveldeliverysystemdextransulfatecoatedamphiphilicchitosanderivatives-basednanoliposome:Capacitytoimproveinvitrodigestionstabilityof(−)-epigallocatechingallate[J].FoodResearchInternational，2015,69(3):114-120.
[15]LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Utilizingfoodmatrixeffectstoenhancenutraceuticalbioavailability:Increaseofcurcuminbioaccessibilityusingexcipient[J].JournalofAgriculturalandFoodChemistry,2015,63(7):2025-2062.
[16]LiqiangZou,BingjingZheng,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Enhancingnutraceuticalbioavailabilityusingexcipientemulsions:Influenceoflipiddropletsizeonsolubilityandbioaccessibilityofpowderedcurcumin[J].JournalofFunctionalFood,2015,15(5):72-83.
[17]LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Influenceofemulsifierofexcipientemulsiononthecurcuminsolubilityandbioaccessibilityofcurcumin-emulsionmixtures[J].FoodandFunction,2015,6:2475-2486.
[18]LeiZhou,WeiLiu*,ZhiqiangXiong,LiqiangZou,JunChen,JunpingLiu,JunzhenZhong.Differentmodesofinhibitionfororganicacidsonpolyphenoloxidase[J].FoodChemistry,2016,199:439-446.
[19]JunzhenZhong,XiaofeiCai,ChengmeiLiu,WeiLiu*,YujiaXu,ShunjingLuo.PurificationandconformationalchangesofbovinePEGylatedbeta-lactoglobulinrelatedtoantigenicity[J].FoodChemistry,2016,199:387-392.
[20]ZhiqiangXiong,WeiLiu*,LeiZhou,LiqiangZou,JunChen.Mushroom(Agaricusbisporus)polyphenoloxidaseinhibitedbyapigenin:Multi-spectroscopicanalysesandcomputationaldockingsimulation[J].FoodChemistry,2016,203:430-439.
[21]JianyongWu,JunChen,WeiLiu*,ChengmeiLiu*,YejunZhong,DawenLuo,ZhongqiangLi,XiaojuanGuo.Effectsofaleuronelayeronricecooking:Ahistologicalinvestigation[J].FoodChemistry,2016,191:28-35.
[22]WeilinLiu,WeiLiu*,AiqianYe,ShengfengPeng,FuqiangWei,ChengmeiLiu,JianzhongHan*.Environmentalstressstabilityofmicroencapsulesbasedonliposomesdecoratedwithchitosanandsodiumalginate[J].FoodChemistry,2016,196:396-404.
[23]XingChen,LiqiangZou,WeiLiu*,DavidJulianMcclements*.Potentialofexcipientemulsionsforimprovingquercetinbioaccessibilityandantioxidantactivity:Aninvitrostudy[J].JournalofAgriculturalandFoodChemistry,2016,64(18):3653-3660.
[24]LeiZhou,ZhiqiangXiong,WeiLiu*,LiqiangZou.Differentinhibitionmechanismsofgentisicacidandcyaniding-3-O-glucosideonpolyphenoloxidase[J].FoodChemistry,2017,234:445-454.
[25]LeiZhou,WeiLiu*,LiqiangZou,ZhiqiangXiong,XiutingHu,JunChen.Aggregationandconformationalchangeofmushroom(Agaricusbisporus)polyphenoloxidasesubjectedtothermaltreatment[J].FoodChemistry,2017,214:423-431.
[26]ShengfengPeng,LiqiangZou,WeilinLiu,ZilinLi,WeiLiu*,XiutingHu,XingChen,ChengmeiLiu.Hybridliposomescomposedofamphiphilicchitosanandphospholipid:Preparation,stabilityandbioavailabilityasacarrierforcurcumin[J].CarbohydratePolymers,2017,156:322-332.
[27]YuqingZhu,XingChen,DavidJulianMcclements,LiqiangZou*,WeiLiu*.pH-,ion-andtemperature-dependentemulsiongels:Fabricatedbyadditionofwheyproteintogliadin-nanoparticlecoatedlipiddroplets[J].FoodHydrocolloids,2018,77:870-878.
[28]ShengfengPeng,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Fabricationandcharacterizationofcurcumin-loadedliposomesformedfromsunflowerlecithin:impactofcompositionandenvironmentalstress[J].JournalofAgriculturalandFoodChemistry,2018,66(46):12421-12430.
[29]ShengfengPeng,ZilinLi,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Enhancementofcurcuminbioavailabilitybyencapsulationinsophorolipid-coatednanoparticles:aninvitroandinvivostudy[J].JournalofAgriculturalandFoodChemistry,2018,66(6):1488-1497.
[30]ShengfengPeng,ZilinLi,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Improvingcurcuminsolubilityandbioavailabilitybyencapsulationinsaponin-coatedcurcuminnanoparticlespreparedusingasimplepH-drivenloadingmethod[J].FoodandFunction,2018,9(3):1829-1839.
[31]XingChen,DavidJulianMcclements,YuqingZhu,LiqiangZou*,ZilinLi,WeiLiu*,CeCheng,HongxiaGao,ChengmeiLiu.Gastrointestinalfateoffluidandgellednutraceuticalemulsions:impactonproteolysis,lipolysis,andquercetinbioaccessibility[J].JournalofAgriculturalandFoodChemistry,2018,66(34):9087-9096.
[32]XingChen,DavidJulianMcclements,JianWang,LiqiangZou*,SumengDeng,WeiLiu*,ChiYan,YuqingZhu,CeCheng,ChengmeiLiu.Coencapsulationof(-)-epigallocatechin-3-gallateandquercetininparticle-stabilizedW/O/Wemulsiongels:controlledreleaseandbioaccessibility[J].JournalofAgriculturalandFoodChemistry,2018,66(14):3691-3699.
[33]ShengfengPeng,LiqiangZou,WeiZhou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.EncapsulationoflipophilicpolyphenolsintonanoliposomesusingpH-drivenmethod:advantagesanddisadvantages[J].JournalofAgriculturalandFoodChemistry,2019,67(26):7506-7511.
[34]DongwenFu,SumengDeng,DavidJulianMcclements,LeiZhou,LiqiangZou*,JiangYi,ChengmeiLiu,WeiLiu*.Encapsulationofbeta-caroteneinwheatglutennanoparticle-xanthangum-stabilizedPickeringemulsions:Enhancementofcarotenoidstabilityandbioaccessibility[J].FoodHydrocolloids,2019,89:80-89.
[35]ChiYan,DavidJulianMcClements,LiqiangZou*,WeiLiu*.AstablehighinternalphaseemulsionfabricatedwithOSA-modifiedstarch:animprovementinβ-carotenestabilityandbioaccessibility[J].FoodandFunction,2019,10:5446-5460.
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