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International Journal of Pharmaceutics|June 10, 2008
Asialoglycoprotein receptor-targeted superparamagnetic iron oxide nanoparticlesGuifang Huang, James Diakur, Zhenghe Xu, et al.
Frontiers in Bioengineering and Biotechnology|October 29, 2024
Biocatalytic degradation of environmental endocrine disruptor chlorobenzene via surfactant-optimized laccase-mediator systemDan Wang, Guifang Huang, Chunming Yu, et al.
Food Chemistry|March 18, 2026
Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulationsZihao Tu, David Julian McClements, Guifang Huang, et al.
Critical Reviews in Food Science and Nutrition|May 7, 2024
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foodsGuifang Huang, David Julian McClements, Kuang He, et al.
Plos One|February 12, 2015
In vivo tactile stimulation-evoked responses in Caenorhabditis elegans amphid sheath gliaGang Ding, Wenjuan Zou, Hu Zhang, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and breadGuifang Huang, David Julian McClements, Kuang He, et al.
Critical Reviews in Food Science and Nutrition|May 6, 2026
The formation mechanism and regulation of the unique flavor in fried dough productsFangshu Fan, Guifang Huang, David Julian McClements, et al.
International Journal of Biological Macromolecules|March 2, 2024
Effects of frying on the surface oil absorption of wheat, potato, and pea starchesLong Chen, Guifang Huang, Zipei Zhang, et al.
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