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Biosensors & Bioelectronics|November 4, 2024
Dual amplified electrochemical sensing coupling of ternary hybridization-based exosomal microRNA recognition and perchlorate-assisted electrocatalytic cycleLiangliang Wang, Xiufeng Wu, Guanyu Chen, et al.
Food Chemistry|November 13, 2025
Beyond browning: How the Maillard reaction influences the gelation behavior of preserved egg whiteJi'en Tan, Shuping Chen, Lilan Xu, et al.
Food Chemistry: X|April 28, 2025
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A reviewJiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry: X|April 16, 2025
Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gelSong Yang, Yan Zhao, Na Wu, et al.
Foods (Basel, Switzerland)|November 25, 2023
Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic MechanismJing Wang, Lilan Xu, Luping Gu, et al.
Food Chemistry|June 24, 2025
Controlled fabrication, structure and property of lysozyme composite antibacterial film immobilized by calcium alginate-gelatinQingqing Zhang, Na Wu, Yao Yao, et al.
Food Chemistry|March 15, 2024
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptanceYuanxue Gao, Yan Zhao, Yao Yao, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 8, 2024
Nondestructive identification and classification of starch types based on multispectral techniques coupled with chemometricsTao Wang, Lilan Xu, Tao Lan, et al.
Plos One|August 11, 2017
Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggsLilan Xu, Yan Zhao, Mingsheng Xu, et al.
Foods (Basel, Switzerland)|May 13, 2026
The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat MimeticsYuanqi Lv, Xiying He, Tingting Tang, et al.
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