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Zhang, R., Yu, J., Liu, N., Gao, Y., Mao, L.* W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery. Carbohydrate Polymers, 2022, 283, 119158.
Zhang, Y., Wang, Y., Zhang, R., Yu, J., Gao, Y., Mao, L.* Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocolloids, 2022, 131, 107757.
Yang, J., Zheng, H., Mo, Y., Gao, Y., Mao, L.* Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Research International, 2022, 158, 111536.
Lu, Y., Zhong, Y., Huo, X., Zhang, J., Gao, Y., Mao, L.* Structural modification of O/W bigels by glycerol monostearate for improved co-delivery of curcumin and epigallocatechin gallate. ACS Food Science and Technology, 2022, 2, 975-983.
Lu, Y., Ma, Y., Zhang, Y., Gao, Y., Mao, L.* Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases. Food Hydrocolloids, 2022, 124, 107178.
Zhang, R., Cui, M., Ye, J., Yuan, D., Mao, L.* Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses. LWT-Food Science and Technology, 2022, 155, 112965.
Zhang, Y., Lu, Y., Zhang, R., Gao, Y., Mao, L.* Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation. Food Hydrocolloids, 2021, 121, 106995.
Lu, Y., Zhang, Y., Yuan, F., Gao, Y., Mao, L.* Emulsion gels with different proteins at the interface: Structures and delivery functionality. Food Hydrocolloids, 2021, 116, 106637.
Zhang, Y., Yang, H., Zheng, H., Yuan, D., Mao, L.* Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets. LWT-Food Science and Technology, 2021, 141, 110929.
Chen, H., Lu, Y., Yuan, F., Gao, Y., Mao, L.* Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives. Food Hydrocolloids, 2021, 111, 106389.
Mao, L.*, Lu, Y., Cui, M., Song, M., Gao, Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Critical Reviews in Food Science and Nutrition, 2020, 60, 1651-1666.
Liu, N., Lu, Y., Zhang, Y., Gao, Y., Mao, L.* Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin. International Journal of Biological Macromolecules, 2020, 165, 2286-2294.
Zheng, H., Mao, L.*, Cui, M., Liu, J., Gao, Y. Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction. Food Hydrocolloids, 2020, 105, 105855.
Lu, Y., Mao, L. *, Zheng, H., Chen, H., Gao, Y. Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocolloids, 2020, 102, 105600.
Chen, H., Mao, L.*, Hou, Z., Yuan, F., Gao, Y. Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E. Food Hydrocolloids, 2020, 99, 105372.
Cui, M., Mao, L. *, Lu, Y., Yuan, F., Gao, Y. Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels. LWT-Food Science and Technology, 2019, 106, 83-91.
Lu, Y., Mao, L.*, Cui, M., Yuan, F., Gao, Y. Effect of the solid fat content on properties of emulsion gels and stability of beta-carotene. Journal of Agricultural and Food Chemistry, 2019, 67, 6466-6475.
Lu, Y., Mao, L.*, Hou, Z., Miao, S., Gao, Y. Development of emulsion gels for the delivery of functional food ingredients: from structure to functionality. Food Engineering Reviews, 2019, 11, 245-258.
Mao, L., Pan, Q., Yuan, F., Gao, Y.* Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion. Food Chemistry, 2019, 276, 307-314.
Mao, L., Miao, S., Yuan, F., Gao, Y.* Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes. Food Research International, 2018, 103, 1-7.
Mao, L., Wang, D., Liu, F., Gao, Y.* Emulsion design for the delivery of b-carotene in complex food systems. Critical Reviews in Food Science and Nutrition, 2018, 58, 770-784.
Li, Z., Dai, L., Wang, D., Mao, L.*, Gao, Y.* Stabilization and rheology of concentrated emulsions using natural emulsifiers Quillaja saponins and rhamnolipids. Journal of Agricultural and Food Chemistry, 2018, 66, 3922-3959.
Mao, L., Pan, Q., Hou, Z., Yuan, F., Gao, Y.* Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of bifidobacterium longum. Food Hydrocolloids, 2018, 84, 489-497.
杨静怡，郑红霞，高彦祥，毛立科*. 基于海藻酸盐水凝胶和单甘酯油凝胶的双凝胶体系 的制备与理化性质表征. 中国食品学报，2022（in Press）.
杨静怡，郑红霞，高彦祥，毛立科*.复配海藻酸盐凝胶作为传递体系的研究进展. 食品科学，2022, 43, 227-238.
王一川，邓梓萌，毛立科*. 基于蜂蜡油凝胶的植物奶油制备与性质表征. 食品科学，2022,43, 43-50.
郑红霞，陈鸿强，高彦祥，毛立科*．乳状液胶体颗粒界面结构设计研究进展．食品科学, 2020, 41, 246-255.
刘楠, 高彦祥, 毛立科*. 低脂食品设计原理与研究现状. 中国粮油学报, 2020, 35,186-195.
鹿瑶，仇丹，崔梦楠，高彦祥，毛立科*. 热处理调控乳液凝胶微结构和不同维生素贮藏稳定性的研究. 食品科学，2019, 15, 1-7.
崔梦楠，鹿瑶，高彦祥，毛立科*. 食品乳液凝胶的制备及其应用研究进展. 食品科学，2019, 3, 323-329.
穆硕，鹿瑶，高彦祥，毛立科*. 果胶和热处理对蛋白质乳液凝胶结构特性和复合维生素稳定性的影响. 食品科学，2018, 18, 29-34.
专著
Mao, L., Roos, Y., Biliaderis, C.G., Miao, S. Food Emulsions as Flavor Delivery Systems. In Food Aroma Evolution, Matteo Bordiga, Leo M.L. Nollet, eds. (Chapter 30), CRC Press: Boca Raton, FL, 2019 (ISBN 9781138338241)
Miao, S., Mao, L. DSC application to characterizing food emulsions. In Differential Scanning Calorimetry: Applications in Fat and Oil Technology, Chiavaro, E., eds. (pp. 245-274), CRC Press: Boca Raton, FL, 2014 (ISBN 9781466591523).
高彦祥, 毛立科等. 高等学校专业教材《食品添加剂》（ISBN9787518417704）. 中国轻工业出版社，2019.
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