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International Journal of Biological Macromolecules|May 26, 2023
Photo-crosslinkable hyaluronic acid microgels with reactive oxygen species scavenging capacity for mesenchymal stem cell encapsulationShiqi Hao, Chen Tian, Yimeng Bai, et al.
Foods (Basel, Switzerland)|May 13, 2026
Study on the Correlation Between Microbial Community Composition and Flavor of Traditional Ordos Air-Dried MeatJiaqi Zhang, Lina Sun, Erke Sun, et al.
Food Chemistry|April 9, 2026
In vitro adsorption of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) by lactic acid bacteria X3-1BYuzhuo Wei, WenJing Guo, Shiqi Hao, et al.
Foods (Basel, Switzerland)|June 12, 2026
Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried MuttonJiaqi Zhang, Lina Sun, Erke Sun, et al.
International Journal of Biological Macromolecules|April 12, 2023
Functionalized gelatin-alginate based bioink with enhanced manufacturability and biomimicry for accelerating wound healingLili Hao, Shijia Zhao, Shiqi Hao, et al.
Food Chemistry|March 1, 2024
Effect of sheep bone protein hydrolysate on promoting calcium absorption and enhancing bone quality in low-calcium diet fed ratsGuanhua Hu, Xueying Sun, Shiqi Hao, et al.
Food Chemistry|February 26, 2026
Effects of Pediococcus pentosaceus and tea polyphenols on biogenic amines, volatile compounds, and microbial Community in Fermented SausageErke Sun, Xueying Sun, Weiqi Qin, et al.
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