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Current Research in Food Science|June 20, 2022
Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3Haolong Ye, Jinqiu Wang, Ning Wang, et al.Food Chemistry|December 16, 2021
Quantitative proteomic analyses during formation of chicken egg yolkYi Wang, Jinqiu Wang, Yaoqiang Shi, et al.Ultrasonics Sonochemistry|June 16, 2023
Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifierHaolong Ye, Beibei Wang, Di Xiao, et al.ACS Applied Materials & Interfaces|May 16, 2025
In Situ Topology Change of Polymer Networks Induces Rapid Hydrogelation and Enables Pathway-Dependent Reinforcement in Double NetworksYue Gao, Tianzi Chen, Haijin Chen, et al.Journal of the American Chemical Society|March 7, 2026
Optically Controlled Peptide-Based Reconfigurable Folding via Regular Monodisperse Azobenzene ArrangementHaolong Ye, Yin Liu, Tianzi Chen, et al.ACS Applied Materials & Interfaces|July 22, 2026
An Intrinsically Multifunctional Peptide Coiled-Coil Hydrogel with Controlled Dynamic Contraction for Active Infected Wound ManagementZhanshan Gao, Xuqi Gao, Haolong Ye, et al.Acta Biomaterialia|March 22, 2025
Bioactive Peptide-Based Composite Hydrogel for Myocardial Infarction Treatment: ROS Scavenging and Angiogenesis RegulationQiuhao Luo, Zhanshan Gao, Long Bai, et al.Pageof 1