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International Journal of Biological Macromolecules|February 19, 2026
Laccase-catalyzed grafting of phenolic acids onto pectin: Engineering bioactive films for food preservationXiaoxue Lu, Wenxiao Lin, Lanqi Zhang, et al.Journal of Fungi (Basel, Switzerland)|December 24, 2025
The Biological Product Agricultural Jiaosu Enhances Tomato Resistance to Botrytis cinereaXue Lu, Nan Huang, Jing Ai, et al.Food Chemistry|July 13, 2026
Lipase-catalyzed modification of sodium alginate: A dual physical-chemical strategy for enhanced emulsion stabilizationMeng Yang, Min Zhang, Wenxiao Lin, et al.Food Chemistry|April 12, 2026
Glycine-amidated pectin-mediated network formation in wheat noodle dough: From molecular pre-structuring to cooking performanceMin Zhang, Meng Yang, Yiya Li, et al.Food Chemistry|September 13, 2025
Mechanism-driven stabilization of anthocyanins: comparative copigmentation and encapsulation for food applicationsMeng Yang, Min Zhang, Bingli Wang, et al.Food Chemistry|July 3, 2025
Recent advances in the development and application of anthocyanin-based intelligent active food packaging: a reviewMeng Yang, Jiaofen Lin, Min Zhang, et al.International Journal of Biological Macromolecules|October 11, 2015
Hepatoprotective effects of polysaccharide isolated from Agaricus bisporus industrial wastewater against CCl₄-induced hepatic injury in miceJiafu Huang, Yixin Ou, Tai Wai David Yew, et al.Pageof 3