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Colloids and Surfaces. B, Biointerfaces|March 26, 2015
Study on the interaction between bovine serum albumin and starch nanoparticles prepared by isoamylolysis and recrystallizationNa Ji, Chao Qiu, Xiaojing Li, et al.Food Chemistry|August 26, 2015
Characterization of starch films impregnated with starch nanoparticles prepared by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidationHaoran Fan, Na Ji, Mei Zhao, et al.Food Chemistry|June 2, 2019
Gallic acid liposomes decorated with lactoferrin: Characterization, in vitro digestion and antibacterial activityYating Zhang, Chuanfen Pu, Wenting Tang, et al.Food Chemistry|May 31, 2014
Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisationQingjie Sun, Guanghua Li, Lei Dai, et al.Food Research International (Ottawa, Ont.)|June 13, 2020
Resveratrol-loaded hollow kafirin nanoparticles via gallic acid crosslinking: An evaluation compared with their solid and non-crosslinked counterpartsChuanfen Pu, Wenting Tang, Mengyao Liu, et al.Food Research International (Ottawa, Ont.)|July 6, 2026
A state-of-the-art review in legume protein gelation: mechanisms, structure-function relationships, modification strategies, and emerging food applicationsXiangxiao Kong, Wenting Tang, Man Li, et al.International Journal of Biological Macromolecules|May 7, 2017
Synergistic effect of glycerol and ionic strength on the rheological behavior of cellulose nanocrystals suspension systemYang Qin, Ranran Chang, Shengju Ge, et al.Advances in Colloid and Interface Science|December 18, 2025
Machine learning in nanoscience and beyond: Workflows, data processing, XAI and ITAP metrics, language-based modelsJunnan Song, Qingjie Sun, Andre G Skirtach, et al.Food & Function|December 6, 2017
In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticlesSuisui Jiang, Man Li, Ranran Chang, et al.Journal of Agricultural and Food Chemistry|August 30, 2019
Aggregation of Fucoxanthin and Its Effects on Binding and Delivery Properties of Whey ProteinsJunxiang Zhu, Cong Wang, Jun Gao, et al.Pageof 21