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The Journal of Physical Chemistry. A|February 19, 2019
Exploring Cycloreversion Reaction of Cyclobutane Pyrimidine Dimers Quantum MechanicallyDonglian Huang, Shanfeng Chen, Jingzhi Pu, et al.Journal of Agricultural and Food Chemistry|February 16, 2017
Development of Water-Triggered Chitosan Film Containing Glucamylase for Sustained Release of ResveratrolDongliang Zhang, Yanfei Cao, Chengye Ma, et al.Journal of Food Science|February 16, 2026
Extrusion-Induced Improvement Mechanism of Extraction Yield, Physicochemical Properties, and Antioxidant Activity of Platycodon Grandiflorum PolysaccharidesYing Zhu, Zunjie Hu, Hongjun Li, et al.International Journal of Biological Macromolecules|June 29, 2021
Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol releaseJialin Song, Jinhuan Zong, Chengye Ma, et al.Journal of Food Science|April 30, 2024
Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flourXinhua Liu, Xiao Zhu, Ying Zhu, et al.Journal of Orthopaedic Translation|January 27, 2025
Innovating intervertebral disc degeneration therapy: Harnessing the power of extracellular vesiclesShanfeng Chen, Yiming Dou, Yiming Zhang, et al.Journal of the Science of Food and Agriculture|January 22, 2020
Preparation and characterization of potato protein-based microcapsules with an emphasis on the mechanism of interaction among the main componentsChenjie Wang, Tong Chang, Dongliang Zhang, et al.Journal of Food Science and Technology|March 3, 2020
Characterization of sustained-release chitosan film loaded with rutin-β-cyclodextrin complex and glucoamylaseLijun Jiang, Jinhuan Zong, Chengye Ma, et al.Journal of Food Science|October 6, 2022
Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudatesJiahui Qi, Feng Han, Xinhua Liu, et al.Food Chemistry|July 5, 2020
Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meatChenjie Wang, Tong Chang, Shuang Dong, et al.Pageof 3