Qingrong Huang
Qingrong Huang
Rutgers University
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Cited by
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Bioavailability and delivery of nutraceuticals using nanotechnology
Q Huang, H Yu, Q Ru
Journal of food science 75 (1), R50-R57, 2010
Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
X Wang, Y Jiang, YW Wang, MT Huang, CT Ho, Q Huang
Food Chemistry 108 (2), 419-424, 2008
Nanotechnology: a new frontier in food science understanding the special properties of materials of nanometer size will allow food scientists to design new, healthier, tastier …
CI Moraru, CP Panchapakesan, Q Huang, P Takhistov, S Liu, JL Kokini
Nanotechnology 57 (12), 24-29, 2003
Improving the oral bioavailability of curcumin using novel organogel-based nanoemulsions
H Yu, Q Huang
Journal of agricultural and food chemistry 60 (21), 5373-5379, 2012
Physical and antimicrobial properties of peppermint oil nanoemulsions
R Liang, S Xu, CF Shoemaker, Y Li, F Zhong, Q Huang
Journal of agricultural and food chemistry 60 (30), 7548-7555, 2012
Alternative reaction mechanism for the cross-linking of gelatin with glutaraldehyde
S Farris, J Song, Q Huang
Journal of agricultural and food chemistry 58 (2), 998-1003, 2010
Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch
H Yu, Q Huang
Food Chemistry 119 (2), 669-674, 2010
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
J Xiao, Y Li, Q Huang
Trends in Food Science & Technology 55, 48-60, 2016
Effects of salt on polyelectrolyte− micelle coacervation
Y Wang, K Kimura, Q Huang, PL Dubin, W Jaeger
Macromolecules 32 (21), 7128-7134, 1999
Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticals
Y Ting, Y Jiang, CT Ho, Q Huang
Journal of Functional Foods 7, 112-128, 2014
Luminescent properties of water-soluble denatured bovine serum albumin-coated CdTe quantum dots
Q Wang, Y Kuo, Y Wang, G Shin, C Ruengruglikit, Q Huang
The Journal of Physical Chemistry B 110 (34), 16860-16866, 2006
Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches
R Liang, CF Shoemaker, X Yang, F Zhong, Q Huang
Journal of agricultural and food chemistry 61 (6), 1249-1257, 2013
Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
J Xiao, AJP Gonzalez, Q Huang
Food Hydrocolloids 54, 30-39, 2016
Nanotechnology research: applications in nutritional sciences
PR Srinivas, M Philbert, TQ Vu, Q Huang, JL Kokini, E Saos, H Chen, ...
The journal of nutrition 140 (1), 119-124, 2010
Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio
Q Ru, Y Wang, J Lee, Y Ding, Q Huang
Carbohydrate Polymers 88 (3), 838-846, 2012
Preparation of single or double-network chitosan/poly (vinyl alcohol) gel films through selectively cross-linking method
S Liang, L Liu, Q Huang, KL Yam
Carbohydrate Polymers 77 (4), 718-724, 2009
Composition and rheological properties of β-lactoglobulin/pectin coacervates: effects of salt concentration and initial protein/polysaccharide ratio
X Wang, J Lee, YW Wang, Q Huang
Biomacromolecules 8 (3), 992-997, 2007
Engineering zein films with controlled surface morphology and hydrophilicity
K Shi, JL Kokini, Q Huang
Journal of agricultural and food chemistry 57 (6), 2186-2192, 2009
Development of a food-grade organogel with high bioaccessibility and loading of curcuminoids
H Yu, K Shi, D Liu, Q Huang
Food chemistry 131 (1), 48-54, 2012
Nanochemoprevention by encapsulation of (−)-epigallocatechin-3-gallate with bioactive peptides/chitosan nanoparticles for enhancement of its bioavailability
B Hu, Y Ting, X Yang, W Tang, X Zeng, Q Huang
Chemical Communications 48 (18), 2421-2423, 2012
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