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Food Chemistry|July 4, 2024
Janus hydrogel loaded with a CO<sub>2</sub>-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservationJiawei Xue, Changyao Ma, Shuqi Yang, et al.
Food Chemistry|January 3, 2025
Microwave-assisted Lewis acid catalysis for one-step preparation of high-performance buckwheat peptide-based films: Efficacy, mechanism, and applicationsBing Yan, Xiaoyu Yin, Mengru Yu, et al.
National Science Review|July 10, 2026
Flexible artificial lateral line based on luminous flux for underwater velocity vector estimationXintao Wang, Zhengwei Li, Zhuoliang Zhang, et al.
Ecotoxicology and Environmental Safety|May 23, 2019
Influence of nitrogen availability on Cd accumulation and acclimation strategy of Populus leaves under Cd exposureSenmao Zhang, Can Yang, Mengmeng Chen, et al.
International Journal of Biological Macromolecules|December 10, 2019
Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous mineralsMengze Wang, Jie Wang, Lili Fu, et al.
Food Chemistry|November 15, 2025
Occurrence of Maillard reaction products during green extraction of Lycium barbarum polysaccharides using deep eutectic solventsMengru Yu, Rubi Zhang, Xiaoyu Yin, et al.
Food Chemistry|August 7, 2025
Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effectsXinyue Guan, Xixi Gao, Xiaoyu Yin, et al.
International Journal of Biological Macromolecules|December 12, 2024
Enrichment of antioxidant peptides by interfacial modification of oat polypeptides induced by zinc ionsXiaoyu Yin, Zhenchi Yang, Weihe Shi, et al.
Carbohydrate Polymers|December 6, 2020
Superfine pulverisation pretreatment to enhance crystallinity of cellulose from Lycium barbarum L. leavesPeize Song, Fa Zhou, Feiyang Li, et al.
Food Chemistry|January 2, 2023
Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berriesXiaomin Tang, Yaqiong Zhang, Feiyang Li, et al.
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