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Food Science & Nutrition|January 17, 2022
Preparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modificationLei Wang, Lulu Wang, Xi Wang, et al.
Journal of Microbiology and Biotechnology|February 9, 2017
Characterization of the Wild-Type and Truncated Forms of a Neutral GH10 Xylanase from Coprinus cinereus: Roles of C-Terminal Basic Amino Acid-Rich Extension in Its SDS Resistance, Thermostability, and ActivityHang Hu, Kaixiang Chen, Lulu Li, et al.
Frontiers in Bioengineering and Biotechnology|September 15, 2022
The effect of mandibular flexure on the design of implant-supported fixed restorations of different facial types under two loading conditions by three-dimensional finite element analysisJing Gao, Xuejing Li, Jing He, et al.
Pest Management Science|October 1, 2022
Inheritance of dicamba-resistance in allotetraploid Chenopodium albumHossein Ghanizadeh, Kerry C Harrington, Lulu He, et al.
Frontiers in Physiology|January 3, 2022
Effect of Kinesiology Tape on Muscle Activation of Lower Extremity and Ankle Kinesthesia in Individuals With Unilateral Chronic Ankle InstabilityLulu Yin, Kun Liu, Chengmei Liu, et al.
The Science of the Total Environment|September 13, 2022
Pristine and sulfidized zinc oxide nanoparticles alter bacterial communities and metabolite profiles in soybean rhizocompartmentsChun Chen, LuLu Guo, Yinyuan Chen, et al.
Materials (Basel, Switzerland)|December 24, 2021
Low-Carbon and Fundamental Properties of Eco-Efficient Mortar with Recycled PowdersChang Sun, Lulu Chen, Jianzhuang Xiao, et al.
Microbial Ecology|August 31, 2022
Nitrogen Fertilization Increases Soil Microbial Biomass and Alters Microbial Composition Especially Under Low Soil Water AvailabilityWanting Li, Lulu Xie, Chunzhang Zhao, et al.
IEEE Journal of Biomedical and Health Informatics|August 25, 2025
Displacement-Guided Anisotropic 3D-MRI Super-Resolution with Warp MechanismLulu Wang, Siyi Liu, Zhengtao Yu, et al.
Foods (Basel, Switzerland)|August 27, 2021
Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or MonoglyceridesMin Pang, Lulu Cao, Shengmei Kang, et al.
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