Discipline orientation: food-grade carriers, efficient delivery and bioavailability of nutrients, probiotic encapsulation and activity retention, nanotechnology-based preservation of fruits and vegetables.

Affiliated school: School of Food Science.

Research directions: Construction and characterization of food-grade delivery systems

Encapsulation and controlled release of food flavor compounds

Efficient delivery and bioavailability of nutrients

Encapsulation and activity retention of probiotics and agricultural microorganisms

Application of nanoemulsion-based delivery systems in the preservation of fruits and vegetables

Loading of functional lipids into delivery systems and their high-value utilization

Recruitment majors (covering all majors in the School of Food Science):

Doctoral programs: Food Science and Engineering, Biomedicine, Food Nutrition and Hygiene

Academic master’s programs: Food Science and Engineering, Nutrition and Food Hygiene, Fermentation Engineering

Professional master’s programs: Food Engineering, Food Processing and Safety, Biology and Medicine.

Personal Experience

Zou Liqiang, male, from Xingguo, Jiangxi Province, PhD. He graduated from the Food Science and Engineering program of Nanchang University and was a visiting scholar in the laboratory of David Julian McClements at the Food Polymer and Colloid Research Center, University of Massachusetts Amherst (UMass Amherst), USA. He is currently a Research Professor and doctoral supervisor at the School of Food Science, Nanchang University; peer review expert for the National Natural Science Foundation of China; and reviewer for more than twenty international leading journals, including Trends in Food Science & Technology, Food Hydrocolloids, Green Chemistry, Food Chemistry, Carbohydrate Polymers, and Journal of Agricultural and Food Chemistry. His main research focus is “active ingredient delivery and high-value utilization of resources.” He has established a systematic research framework around efficient delivery of active ingredients, preservation and high-value utilization of fruits and vegetables, nutritional fortification of dairy products, and probiotic activity retention. He has led one sub-project of a National Key R&D Program during the 14th Five-Year Plan, three projects funded by the National Natural Science Foundation of China, and five provincial or ministerial-level projects. He has published 177 SCI papers (9,622 total citations, 10 highly cited papers, H-index 59), received the Second Prize of the Jiangxi Provincial Natural Science Award in 2022 as the first contributor, and has been selected as a Clarivate Highly Cited Researcher worldwide for 2023–2024 and listed among the global top 2% scientists by Stanford University for 2022–2025. He holds 16 authorized invention patents (including one in Australia and one in the United States), with 7 patents transferred. In terms of social service and industrialization, he has carried out 27 cooperative projects with enterprises such as Mengniu, Yili, Huabao Flavors & Fragrances, Jiangzhong Pharmaceutical, Jiangxi Tianxin Pharmaceutical, GuangSai Newspo Nutrition, Zhejiang Xinweis, Baibeiyou, and Jiangxi Xinruifeng (including 7 listed companies), forming a series of key technologies for enhancing the added value and industrialization of active ingredients with independent intellectual property rights.

“Efficient loading of active ingredients”: Focusing on polyphenols and functional lipids, he constructs food delivery systems with high loading capacity and high stability, and has presided over two projects of the National Natural Science Foundation of China, with related achievements winning the Second Prize of the Jiangxi Provincial Natural Science Award. In collaboration with enterprises, he has overcome key technologies for new high-loading liposome/microcapsule dosage forms; developed hair oils, massage oils, and nutritional beverages based on characteristic agricultural products such as camellia oil; and through technologies such as crystalline nanonization/micronization and masked delivery, has achieved solubility enhancement, stability improvement, and sensory optimization of products including curcumin, Ampelopsis grossedentata (vine tea), EGCG, apple polyphenols, coenzyme Q10, quercetin, rice bran extracts, and animal blood peptides. He has established seamless microcapsule and hydrophobic microcapsule encapsulation technologies based on domestic equipment, realizing stable protection and controlled release of active ingredients such as menthol, lutein esters, astaxanthin, krill oil, vitamins, and β-carotene, which have been successfully translated and industrialized in multiple enterprises.

“Postharvest preservation and high-value utilization of agricultural products”: Targeting enzymatic browning and quality deterioration during processing and storage of fruits and vegetables, he has innovatively developed hydrophobic browning-inhibitor delivery systems and integrated preservation technologies such as films/coatings and modified-atmosphere packaging. He has presided over a sub-project of the National Key R&D Program during the 14th Five-Year Plan and projects funded by the National Natural Science Foundation of China, and has successively solved postharvest decay and browning problems in strawberries, fresh-cut pineapples, passion fruits, lilies, baby bok choy, and other agricultural products. In cooperation with enterprises, he has developed microcapsules for plant growth regulators and agricultural microbial agents, promoting loss reduction in agricultural product preservation and the high-value utilization of resources.

“Nutritional fortification of dairy products and probiotic activity retention”: Addressing the key bottlenecks of easy oxidation and inactivation of DHA and probiotics in dairy products, he has designed interfacial-restructured emulsions and core–shell microbead delivery systems, and has presided over a Distinguished Young Scholar project and key R&D projects of the Jiangxi Provincial Natural Science Foundation. He has obtained 6 authorized invention patents in this field. He has overcome key technologies for masking the fishy odor and improving the oxidative stability of DHA and successfully realized industrialization, enabling newly developed enterprise products to achieve high sales in a short period. In collaboration with enterprises, he has developed high-DHA, fishy-odor-free dairy products such as DHA cheese sticks and white milk; and together with enterprises, constructed probiotic microcapsules with water-barrier properties and gastrointestinal stability, significantly improving the viable count retention of probiotics in ambient yogurt over a 6‑month storage period and markedly enhancing both the nutritional functionality of dairy products and the core competitiveness of enterprises.

Courses Taught
Food Product Development; Construction and Evaluation of Food Delivery Systems; Information Technology and Food Engineering; Food Quality Control and Management.

Projects Undertaken

1. Sub-project of the National Key R&D Program “Scientific and Technological Support for Food Manufacturing and Agricultural Product Logistics” during the 14th Five-Year Plan – Mechanism and regulation of quality deterioration in processing of cereal and tuber-based foods (2025–2027, RMB 1,000,000, PI)

2. Construction of gastrointestinal controlled-release high internal phase emulsion delivery systems and metabolic transformation of encapsulated polyphenols by gut microbiota during digestion, National Natural Science Foundation of China (2021–2025, RMB 350,000, PI)

3. Construction of emulsions with synergistic/competitive interfacial adsorption of hydrophobic browning inhibitors and their effects on enzymatic browning of fruits and vegetables, National Natural Science Foundation of China (2019–2022, RMB 410,000, PI)

4. Construction of polyphenol–carrier emulsion food systems and their solubilization/stabilization mechanisms and bioavailability, National Natural Science Foundation of China Youth Program (2017–2019, RMB 200,000, PI)

5. Construction of food-grade emulsion delivery systems and studies on their delivery mechanisms, Jiangxi “Double Thousand Plan” (2020–2024, RMB 1,000,000, PI)

6. Environmentally friendly encapsulation and efficient delivery technologies for microencapsulated biofertilizer preparations, Key R&D Program of Jiangxi Province (2020–2022, RMB 100,000, PI)

7. Inhibition of enzymatic browning and quality deterioration of characteristic fruits and vegetables in Jiangxi and the mechanism of quality regulation, Natural Science Foundation of Jiangxi Province (2020–2022, RMB 60,000, PI)

8. Distinguished Young Scholars Project of the Natural Science Foundation of Jiangxi Province – Stability mechanism of interface-adsorbed emulsions under low-moisture conditions and their protective effect on the oxidation of unsaturated lipids (2023–2026, RMB 200,000, PI)

9. Oral-release probiotic delivery systems and development of probiotic popping beads for oral use, Jiangzhong Pharmaceutical Co., Ltd. (2022–2023, PI)

10. Design of encapsulated functional ingredients and new product development, Jiangxi Huabao Xinhui Technology Co., Ltd. (2021–2022, PI)

11. Industrialization technology and product development of food-grade popping beads, Guangdong Yuanqingtai Food Co., Ltd. (2021–2023, PI)

12. High internal phase emulsion delivery systems and development of camellia oil oral liquids for intestinal health, Jiangxi Mingyao Industrial Co., Ltd. (2019–2022, PI)

13. Development of probiotic crystal bead products, Inner Mongolia Mengniu Dairy (Group) Co., Ltd. (2023–2024, PI)

14. Encapsulation technologies for bioactive substances and product development, Wang Shuhe Biomedicine (Wuhan) Co., Ltd. (2023–2032, PI)

15. Encapsulation technologies for plant growth regulators and development of related product series, Jiangxi Xinruifeng Biochemical Co., Ltd. (2020–2023, PI)

16. Development of encapsulation technology for algal oil DHA liposomes, Inner Mongolia Dairy Technology Research Institute Co., Ltd. (2023–2024, PI)

17. Development of vitamin A and AD3 microcapsules, Jiangxi Tianxin Pharmaceutical Co., Ltd. (2023–2024, PI)

18. Development of control system for dropping-pill equipment, Zhejiang Tianrui Pharmaceutical Machinery Co., Ltd. (2022–2024, PI)

19. Optimization and industrialization of small-molecule peptide products, Hangzhou Baibeiyou Biotechnology Co., Ltd. (2024–2025, PI)

20. Development of self-emulsifying fish oil soft capsule fill liquid, Zhejiang Xinweis Biotechnology Co., Ltd. (2024–2025, PI)

21. Development of stepwise sustained-release encapsulation for menthol filter rods, Shandong China Tobacco Industry Co., Ltd. (2025–2026, PI)

22. Development of β-carotene liquid/microcapsule/oil-suspension formulations, Jiangxi Tianxin Pharmaceutical Co., Ltd. (2025–2026, PI)

23. Transfer of patents related to DHA algal oil, Shanghai Kaicheng Health Technology Co., Ltd. (2020–2030, PI)

24. Patent transfer of “Microcapsule formulation of by-products of plant growth regulators and its preparation method” (CN114176076B), Jiangxi Xinruifeng Biochemical Co., Ltd. (2022–2025, PI)

25. Patent transfer of “Water-in-oil high internal phase emulsion loaded with bitter substances and its preparation method” (CN114680332B), Hangzhou Baibeiyou Biotechnology Co., Ltd. (2023–2025, PI)

26. Patent transfer of “Water-soluble coenzyme Q10 composite carrier with high bioavailability, its preparation method and application” (CN117204564A), Zhejiang Xinweis Biotechnology Co., Ltd. (2025–2026, PI)

Publications

1.         Zhu Y. Q., Peng S. F., Peng S. X., Chen X.*, Zou L. Q., Liang R. H., Ruan R. G., Dai L. L., Liu W.*, Fiber complex-stabilized high-internal-phase emulsion for allicin encapsulation: microstructure, stability, and thermal-responsive properties[J]. Journal of the Science of Food and Agriculture, 2025, 105(2): 1116-1125. 2.         Zhu, Z. Y.; Liu, J.; Hu, Y.; Dong, Y. Q.; Zhang, L. X.; Chen, X.; Zou L. Q.. Tailoring curcumin ternary complex nanocrystals via microfluidic mediated assembly: Stability, solubility, bioaccessibility and formation mechanism. Food Chemistry 2025, 480. DOI: 10.1016/j.foodchem.2025.143920. 3.         Zhu, Y. Q.; Wang, Y.; Zhang, L. X.; Chen, X.; Dong, Y. Q.; Zou L. Q.; Liu, W. Engineering soy protein/konjac glucomannan double network hydrogels with low voltage-electric field: Anisotropic structure and properties. Food Research International 2025, 213. DOI: 10.1016/j.foodres.2025.116559. 4.         Ma, L.; Liu, D.; Li, X. Q.; Zou L. Q.; Wang, Q.; Liu, W. Glycerol-Regulated Water Content in DHA Algal Oil Emulsions: Effects on Emulsion Stability and Oxidative Stability of DHA Algal Oil. Journal of Food Science 2025, 90 (6). DOI: 10.1111/1750-3841.70308. 5.         Ma, C. L.; Zhu, M. J.; Liu, J.; Huang, X.; Ye, H.; Liu, L. J.; Zou L. Q.. Construction of microencapsulated (-)-Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness. Food Chemistry 2025, 479. DOI: 10.1016/j.foodchem.2025.143825. 6.         Liu, L. J.; Yang, L.; Zhu, M. J.; Zou L. Q.; Lv, C.; Ye, H. Machine learning-driven predictive modeling for lipid oxidation stability in emulsions: A smart food safety strategy. Trends Food Sci Tech 2025, 159. DOI: 10.1016/j.tifs.2025.104972. 7.         Chen, Y.; Zhang, Q. L.; Yang, A. Q.; Zhang, L. X.; Chen, X.; Zou L. Q.; Liu, C. M.; Liu, W. Microfluidic design of bio-nanocapsules for algal oil delivery: Particle stability, oxidative stability, and bioaccessibility. Food Bioscience 2025, 66. DOI: 10.1016/j.fbio.2025.106279. 8.         Zhong Y. J., Wang Y. Z., Wu J. Y.*, McClements D. J., Huang W. R., Zou L. Q., Gong E. S.*, Lactobacillus plantarum-loaded pomelo pith matrix gel beads: Fabrication, characterization, and regulatory effects on human gut microbiota[J]. Food Hydrocolloids, 2025, 163: 111094. 9.         Yu K. B., Zhou L.*, Peng S. F., Tian Y. Q., Huang H. R., Chen X. W., Zhou W., Zou L. Q., Liu W., One-pot preparation of carboxymethyl cellulose-based multifunctional active film embedded with Cu-BTC (benzenetricarboxylic acid) metal-organic framework for mango preservation[J]. Food Packaging and Shelf Life, 2025, 47: 101416. 10.     Miao J. Y., Ma H. R., Wu X. Y., Fang S. Q., Zou L. Q.*, Zhu M. J., Ma L., Liu W., Chen R. Y.*, Glycerol-regulated interfacial adsorption behavior of whey protein isolate for stable high internal phase emulsion gels: Impact on lipid oxidation and curcumin bioaccessibility[J]. Food Hydrocolloids, 2025, 163: 111159. 11.     Guo L., Cao M. M., Chen X.*, Zhang L. X., Zhang X. C., Zou L. Q., Liu W., The Editorial note: One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance[J]. Food Hydrocolloids, 2024, 158: 109742. 12.     Chen Y., Liao L., Liu J., Gao H. X.*, Chen X.*, Zhang L. X., Zou L. Q., Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life[J]. LWT-Food Science and Technology, 2025, 218: 117518. 13.     Cao M. M., Zhang X. C., Zhu Y. Q., Liu Y. K., Ma L., Chen X.*, Zou L. Q., Liu W., Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability[J]. Food Hydrocolloids, 2022, 158: 107606. 14.     Cao M. M., Liao L., Zhang X. C., Chen X.*, Peng S. F., Zou L. Q., Liang R. H., Liu W., Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism[J]. Food Hydrocolloids, 2023, 158: 110565. 15.     Yu K. B., Zhou L.*, Huang H. R., Xu J., Li Y. Y., Yu W. Z., Peng S. F., Zou L. Q., Liu W.*, The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation[J]. Food Chemistry, 2024, 450: 139352. 16.     Yao Y. X., Ma L., Yu C. W., Cheng C., Gao H. X., Wei T., Li L. T., Wang Z. Y., Liu W., Deng Z. Y., Zou L. Q.*, Luo T.*, The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method[J]. Food Chemistry, 2024, 445: 138661. 17.     Xie Y. F., Zhang K., Zhu J. Y., Ma L., Zou L. Q.*, Liu W.*, Shell-core microbeads loaded with probiotics: Influence of lipid melting point on probiotic activity[J]. Foods, 2024, 13(14): 2259. 18.     Miao J. Y., Zuo X. Y., McClements D. J., Zou L. Q.*, Liang R. H., Zhang L., Liu W., Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin[J]. Journal of Food Engineering, 2024, 366: 111862. 19.     Ma L., Cai J. B.*, Miao J. Y., Gao H. X., Zou L. Q.*, Liu W., Constructing a novel oleogel based on decrystallization: Enhancing the loading efficiency and bioaccessibility of curcumin[J]. Food and Bioprocess Technology, 2024, 17(12): 4652-4664. 20.     Ma C. L., Xie Y. F., Huang X., Zhang L., McClements D. J., Zou L. Q.*, Liu W., Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG[J]. Food Chemistry, 2024, 437: 137913. 21.     Liu Y. K., McClements D. J., Chen X.*, Liang R. H., Zou L. Q., Liu W.*, Plant-based flaxseed oil microcapsules fabricated from coacervation of gluten at oil droplet surface: Microstructure, oxidation stability, and oil digestion control[J]. Journal of Food Science, 2024, 89(12): 8454-8470. 22.     16.  Liu Y. K., Liao L., McClements D. J., Chen X.*, Cao M. M., Liang R. H., Zou L. Q., Liu W., Ternary Complex microparticles assembled from vanillin, γ-cyclodextrin, and dextran: Fabrication, structure, and controlled release characteristics[J]. Food and Bioprocess Technology, 2024, 17(7): 1831-1844. 23.     Liu J. P., Liang C. R., Jiang H. W., Yu Z. Q., Zou L. Q., Zhou L.*, Liu W., Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction[J]. Food Biophysics, 2024, 19(3): 730-744. 24.     Guo L., Cao M. M., Chen X.*, Zhang L. X., Zhang X. C., Zou L. Q., Liu W., One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance[J]. Food Hydrocolloids, 2024, 150: 109742. 25.     Gao H. X., Xie Y. F., Li Z. L., Bai C. Q., Zou L. Q.*, Liu W.*, Novel seamless shell-core microbead for probiotics encapsulation: Influence of gel structure on storage stability and gastrointestinal activity[J]. Food Hydrocolloids, 2024, 152: 109908. 26.     Zeng H. Y., Cheng C., Xie Y. F.*, McClements D. J., Zhang L., Wu X. L., Gao H. X., Liu W. J., Zou L. Q.*, Wei L., Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability[J]. Food & Function, 2023, 14(12): 5716-5727. 27.     Wang Y., Zou L. Q., Liu W., Chen X.*, An overview of recent progress in engineering three-dimensional scaffolds for cultured meat production[J]. Foods, 2023, 12(13): 2614. 28.     Tian Y. Q., Zhou L.*, Liu J. P.*, Yu K. B., Yu W. Z., Jiang H. W., Zhong J. Z., Zou L. Q., Liu W., Effect of sustained-release tea tree essential oil solid preservative on fresh-cut pineapple storage quality in modified atmospheres packaging[J]. Food Chemistry, 2023, 417: 135898. 29.     Ma L., Gao H. X., Cheng C., Cao M. M., Zou L. Q.*, Liu W., Fabrication of emulsions using high loaded curcumin nanosuspension stabilizers: Enhancement of antioxidant activity and concentration of curcumin in micelles[J]. Journal of Functional Foods, 2023, 110: 105858. 30.     He J. X., Wu X. L., Xie Y. F., Gao Y., McClements D. J., Zhang L., Zou L. Q.*, Liu W., Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation[J]. International Journal of Biological Macromolecules, 2023, 235: 123899. 31.     Cao M. M., Liao L., Zhang X. C., Chen X.*, Peng S. F., Zou L. Q., Liang R. H., Liu W., Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism[J]. Food Hydrocolloids, 2023, 136: 108297. 32.     Zhu Y. Q., Han Y. L., Peng S. F., Chen X.*, Xie Y. F.*, Liang R. H., Zou L. Q., Hydrogels assembled from hybrid of whey protein amyloid fibrils and gliadin nanoparticles for curcumin loading: Microstructure, tunable viscoelasticity, and stability[J]. Frontiers in Nutrition, 2022, 9: 994740. 33.     Zhong Z. W., Zhou L.*, Yu K. B., Jiang F. H., Xu J., Zou L. Q., Du L. Q., Liu W.*, Effects of microporous packaging combined with chitosan coating on the quality and physiological metabolism of passion fruit after harvest[J]. Food and Bioprocess Technology, 2022, 15(8): 1836-1850. 34.     Zhang Y., Xie Y. F., Liu H., McClements D. J., Cheng C., Zou L. Q.*, Liu W. J.*, Liu W., Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions[J]. LWT-Food Science and Technology, 2022, 163: 113499. 35.     Yu K. B., Zhou L.*, Xu J., Jiang F. H., Zhong Z. W., Zou L. Q., Liu W.*, Carboxymethyl cellulose-based water barrier coating regulated postharvest quality and ROS metabolism of pakchoi (Brassica chinensis L.)[J]. Postharvest Biology and Technology, 2022, 185: 111804. 36.     Yang R. P., Miao J. Y., Zhang Z. Y., Wan C. P.*, Zou L. Q., Chen C. Y., Chen J. Y.*, Untargeted lipidomics reveals the antifungal mechanism of essential oils nanoemulsion against Penicillium digitatum [J]. LWT-Food Science and Technology, 2022, 168: 113909. 37.     Wu X. L., Xu N., Cheng C., McClements D. J., Chen X.*, Zou L. Q.*, Liu W., Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility[J]. Food Hydrocolloids, 2022, 123: 107184. 38.     Sun Y. F., Zhou L.*, Liao T., Liu J. P., Yu K. B., Zou L. Q., Zhou W., Liu W.*, Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking[J]. Journal of the Science of Food and Agriculture, 2022, 102(9): 3771-3780. 39.     Liu H., Zhang Y., Zhang J. B., Xiong Y., Peng S. F.*, McClements D. J., Zou L. Q., Liang R. H., Liu W.*, Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin[J]. Food Hydrocolloids, 2022, 124: 107329. 40.     Liu H., Zhang J. B., Xiong Y., Peng S. F.*, McClements D. J., Zou L. Q., Liang R. H., Liu W., Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven method[J]. Journal of the Science of Food and Agriculture, 2022, 102(5): 2070-2079. 41.     Liao L., McClements D. J., Chen X.*, Zhu Y. Q., Liu Y. K., Liang R. H., Zou L. Q.*, Liu W., Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions[J]. Food Research International, 2022, 161: 111806. 42.     Jiang H. W., Zhou L.*, Sun Y. F., Yu K. B., Yu W. Z., Tian Y. Q., Liu J. P., Zou L. Q., Liu W., Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH[J]. Food Chemistry, 2022, 396: 133662. 43.     Jiang F. H., Zhou L.*, Zhou W., Zhong Z. W., Yu K. B., Xu J., Zou L. Q., Liu W.*, Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs[J]. LWT-Food Science and Technology, 2022, 162: 113513. 44.     Gao Y., Wu X. L., McClements D. J., Cheng C., Xie Y. F., Liang R. H., Liu J. P., Zou L. Q.*, Liu W., Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability[J]. Food Chemistry, 2022, 386: 132787. 45.     Gao Y., Li X. Q., Xie Y. F., Huang X., Cheng C., McClements D. J., Zhang L., Chen X.*, Zou L. Q.*, Wei L., Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability[J]. Food Research International, 2022, 162: 112205. 46.     Gao H. X., Ma L., Sun W. X., McClements D. J., Cheng C., Zeng H. Y., Zou L. Q.*, Liu W., Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival[J]. Food Hydrocolloids, 2022, 126: 107478. 47.     Gao H. X., Huang X., Xie Y. F., Fang S. Q., Chen W. R., Zhang K., Chen X.*, Zou L. Q.*, Liu W., Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions[J]. Food & Function, 2022, 13(22): 11455-11466. 48.     Gao H. X., Cheng C., Fang S. Q.*, McClements D. J., Ma L., Chen X., Zou L. Q.*, Liang R. H., Liu W., Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation[J]. Journal of Functional Foods, 2022, 90: 104990. 49.     Cheng C., Gao H. X., McClements D. J., Zeng H. Y., Ma L., Zou L. Q.*, Miao J. Y., Wu X. L., Tan J. N.*, Liang R. H., Liu W., Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions[J]. Food Chemistry, 2022, 372: 131225. 50.     Chen X., Chen Y., Liu Y. K., Zou L. Q., McClements D. J.*, Liu W.*, A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(5): 3963-4001. 51.     Cao M. M., Zhang X. C., Zhu Y. Q., Liu Y. K., Ma L., Chen X.*, Zou L. Q., Liu W., Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability[J]. Food Hydrocolloids, 2022, 128: 110564. 52.     Zhou W., Sun Y. F., Zou L. Q., Zhou L.*, Liu W.*, Effect of galangal essential oil emulsion on quality attributes of cloudy pineapple juice[J]. Frontiers in Nutrition, 2021, 8: 751405. 53.     Zhou W., He Y. X., Liu F., Liao L. K., Huang X. B., Li R. Y., Zou Y., Zhou L.*, Zou L. Q., Liu Y. H., Ruan R. G., Li J. H.*, Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation[J]. Carbohydrate Polymers, 2021, 256: 117579. 54.     Zhou W., Cheng C., Ma L., Zou L. Q., Liu W.*, Li R. Y.*, Cao Y. P., Liu Y. H., Ruan R. G., Li J. H., The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion[J]. Molecules, 2021, 26(3): 560. 55.     Yu K. B., Zhou L.*, Sun Y. F., Zeng Z. C.*, Chen H. W., Liu J. P., Zou L. Q., Liu W., Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors[J]. Food Chemistry, 2021, 359: 129855. 56.     Yu K. B., Xu J., Zhou L.*, Zou L. Q., Liu W., Effect of chitosan coatings with cinnamon essential oil on postharvest quality of mangoes[J]. Foods, 2021, 10(12): 3003. 57.     Yang R. P., Miao J. Y., Shen Y. T., Cai N., Wan C. P.*, Zou L. Q., Chen C. Y., Chen J. Y.*, Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit[J]. LWT-Food Science and Technology, 2021, 141: 110924. 58.     Yan C., Wu X. L., Wang Y., Peng S. F.*, Chen J., Zou L. Q., McClements D. J., Liu W., Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability[J]. Journal of Functional Foods, 2021, 84: 104601. 59.     Xu N., Wu X. L., Zhu Y. Q., Miao J. Y., Gao Y., Cheng C., Peng S. F.*, Zou L. Q.*, McClements D. J., Liu W., Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration[J]. Food Chemistry, 2021, 355: 129508. 60.     Miao J. Y., Xu N., Cheng C., Zou L. Q., Chen J.*, Wang Y., Liang R. H., McClements D. J.*, Liu W., Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility[J]. Food Hydrocolloids, 2021, 117: 106679. 61.     Liu J. P., Zhang J. Y., Liao T., Zhou L., Zou L. Q., Liu Y. F., Zhang L., Liu W.*, Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents[J]. Foods, 2021, 10(6): 1320. 62.     Liao T., Zhou L.*, Liu J. P.*, Zou L. Q., Dai T. T., Liu W., Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects[J]. Food Chemistry, 2021, 348: 129100. 63.     Gao H. X., Ma L., Cheng C., Liu J. P., Liang R. H., Zou L. Q.*, Liu W., McClements D. J.*, Review of recent advances in the preparation, properties, and applications of high internal phase emulsions[J]. Trends in Food Science & Technology, 2021, 112: 36-49. 64.     Zhu Y. Q., McClements D. J., Zhou W.*, Peng S. F., Zhou L., Zou L. 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