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International Journal of Biological Macromolecules|April 21, 2026
Comparative evaluation of physicochemical and structural properties of polyester-modified lignocellulose nanofibers from diverse agricultural wastesCheng Zhen, Hongnan Sun, Mengmei Ma, et al.Bioresource Technology|July 7, 2026
Sustainable valorization of sweet potato residues into cellulose nanofibers via sodium percarbonate pretreatmentQi Fang, Taihua Mu, Miao Zhang, et al.Food Chemistry|February 16, 2023
Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenizationXiaowen Liu, Hongnan Sun, Taihua Mu, et al.Chemical Communications (Cambridge, England)|January 19, 2012
Visible light-induced oxidative coupling reaction: easy access to Mannich-type productsGuolei Zhao, Chao Yang, Lin Guo, et al.Food Chemistry|February 28, 2015
Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)Mengmei Ma, Taihua Mu, Hongnan Sun, et al.The Journal of Organic Chemistry|June 27, 2012
Reactivity insight into reductive coupling and aldol cyclization of chalcones by visible light photocatalysisGuolei Zhao, Chao Yang, Lin Guo, et al.Beilstein Journal of Organic Chemistry|February 12, 2015
Visible-light-induced bromoetherification of alkenols for the synthesis of β-bromotetrahydrofurans and -tetrahydropyransRun Lin, Hongnan Sun, Chao Yang, et al.Foods (Basel, Switzerland)|January 8, 2023
The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and ApplicationLili Zhu, Hongnan Sun, Mengmei Ma, et al.Food Chemistry|September 7, 2017
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flourXingli Liu, Taihua Mu, Hongnan Sun, et al.Journal of Food Science and Technology|June 18, 2019
Effect of ingredients on the quality of gluten-free steamed bread based on potato flourXingli Liu, Taihua Mu, Hongnan Sun, et al.Pageof 6