| Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin C Tan, J Xie, X Zhang, J Cai, S Xia Food Hydrocolloids 57, 236-245, 2016 | 272 | 2016 |
| Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids C Tan, B Feng, X Zhang, W Xia, S Xia Food hydrocolloids 52, 774-784, 2016 | 251 | 2016 |
| Liposome as a delivery system for carotenoids: Comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation C Tan, J Xue, S Abbas, B Feng, X Zhang, S Xia Journal of agricultural and food chemistry 62 (28), 6726-6735, 2014 | 179 | 2014 |
| Liposomes as vehicles for lutein: preparation, stability, liposomal membrane dynamics, and structure C Tan, S Xia, J Xue, J Xie, B Feng, X Zhang Journal of agricultural and food chemistry 61 (34), 8175-8184, 2013 | 172 | 2013 |
| Liposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro release C Tan, J Xue, X Lou, S Abbas, Y Guan, B Feng, X Zhang, S Xia Food & Function 5 (6), 1232-1240, 2014 | 161 | 2014 |
| Application of advanced emulsion technology in the food industry: A review and critical evaluation C Tan, DJ McClements Foods 10 (4), 812, 2021 | 156 | 2021 |
| Modulation of the carotenoid bioaccessibility through liposomal encapsulation C Tan, Y Zhang, S Abbas, B Feng, X Zhang, S Xia Colloids and surfaces B: biointerfaces 123, 692-700, 2014 | 142 | 2014 |
| Encapsulation of flavonoids in liposomal delivery systems: The case of quercetin, kaempferol and luteolin M Huang, E Su, F Zheng, C Tan Food & function 8 (9), 3198-3208, 2017 | 139 | 2017 |
| Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules Y Zhang, C Tan, S Abbas, K Eric, S Xia, X Zhang Food Hydrocolloids 51, 108-117, 2015 | 127 | 2015 |
| Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances C Tan, J Wang, B Sun Biotechnology Advances 48, 107727, 2021 | 121 | 2021 |
| Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol M Huang, C Liang, C Tan, S Huang, R Ying, Y Wang, Z Wang, Y Zhang Food & function 10 (10), 6447-6458, 2019 | 115 | 2019 |
| Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates N Song, C Tan, M Huang, P Liu, K Eric, X Zhang, S Xia, C Jia Food chemistry 136 (1), 144-151, 2013 | 114 | 2013 |
| Modulating effect of lipid bilayer–carotenoid interactions on the property of liposome encapsulation S Xia, C Tan, Y Zhang, S Abbas, B Feng, X Zhang, F Qin Colloids and Surfaces B: Biointerfaces 128, 172-180, 2015 | 107 | 2015 |
| Preparation and evaluation of chitosan-calcium-gellan gum beads for controlled release of protein F Yang, S Xia, C Tan, X Zhang European food research and technology 237, 467-479, 2013 | 97 | 2013 |
| Ultrastable water-in-oil high internal phase emulsions featuring interfacial and biphasic network stabilization MC Lee, C Tan, R Ravanfar, A Abbaspourrad ACS applied materials & interfaces 11 (29), 26433-26441, 2019 | 95 | 2019 |
| Fabrication of epigallocatechin-3-gallate nanocarrier based on glycosylated casein: stability and interaction mechanism J Xue, C Tan, X Zhang, B Feng, S Xia Journal of Agricultural and Food Chemistry 62 (20), 4677-4684, 2014 | 86 | 2014 |
| Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation C Tan, MJ Selig, A Abbaspourrad Carbohydrate polymers 181, 124-131, 2018 | 85 | 2018 |
| Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin M Huang, Y Wang, M Ahmad, R Ying, Y Wang, C Tan Food Chemistry 357, 129732, 2021 | 84 | 2021 |
| A robust aqueous core–shell–shell coconut-like nanostructure for stimuli-responsive delivery of hydrophilic cargo C Tan, M Arshadi, MC Lee, M Godec, M Azizi, B Yan, H Eskandarloo, ... ACS nano 13 (8), 9016-9027, 2019 | 82 | 2019 |
| Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins C Tan, Y Dadmohammadi, MC Lee, A Abbaspourrad Comprehensive Reviews in Food Science and Food Safety 20 (4), 3164-3191, 2021 | 70 | 2021 |
Alireza AbbaspourradAssociate Professor, Department of Food Science, Cornell UniversityVerified email at cornell.edu
