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Biosensors & Bioelectronics|February 19, 2019
A novel electrochemical mast cell-based paper biosensor for the rapid detection of milk allergen caseinDonglei Jiang, Panwei Ge, Lifeng Wang, et al.
Foods (Basel, Switzerland)|December 11, 2025
Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of FrankfurtersXinxin Zhao, Yunling Jiang, Zixin Luo, et al.
Journal of the Science of Food and Agriculture|September 13, 2019
Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gelMangang Wu, Jiahao Wang, Juan Hu, et al.
Food Chemistry|June 9, 2019
Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausageQingfeng Ge, Sheng Chen, Rui Liu, et al.
Colloids and Surfaces. B, Biointerfaces|March 26, 2022
SDS coated Fe3O4@MoS2 with NIR-enhanced photothermal-photodynamic therapy and antibiotic resistance gene dissemination inhibition functionsHonggui Wang, Shujun Gong, Xinhao Li, et al.
International Journal of Biological Macromolecules|January 12, 2023
Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsionsQingling Wang, Ziwei Tang, Zhikun Li, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline typesQingling Wang, Yi Luan, Ziwei Tang, et al.
Foods (Basel, Switzerland)|January 11, 2025
Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant's RoleYuehao Wu, Menghao Zhao, Suyun Li, et al.
Journal of the Science of Food and Agriculture|October 28, 2021
Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel propertiesMangang Wu, Juan Hu, Xiangchun Gu, et al.
Frontiers in Nutrition|December 12, 2022
A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chickenQingfeng Ge, Shuyang Guo, Sheng Chen, et al.
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