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Carbohydrate Polymers|September 1, 2024
High performances of cellulose nanocrystal based bicomponent supramolecular hydrogel lubricantYulong Zhou, Yuan Meng, Yu Cheng, et al.
Food Chemistry|March 29, 2026
Synergistic effects of starch blending and retrogradation control on the quality improvement of instant fresh rice noodlesHao Li, Minghang Guan, Zihui Xu, et al.
Materials (Basel, Switzerland)|May 4, 2026
Multi-Layer Biocarbon Carbonized from Cellulose Nanocrystals as a Novel Lubricant Nanoadditive in Rapeseed OilMinghang Guan, Kaiqi Su, Guodong Chen, et al.
International Journal of Biological Macromolecules|June 27, 2025
Calcium ion-enhanced physically double-crosslinked starch-sodium alginate hydrogels: A sustainable approach for improving the quality of thermally sterilized rice noodlesRongyu Zhang, Minghang Guan, Zihong Wang, et al.
International Journal of Biological Macromolecules|January 26, 2024
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodlesLin Gao, Minghang Guan, Yang Qin, et al.
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