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Food Chemistry|February 15, 2025
Impaired cellular barriers and blocked metabolic pathways contribute to inhibition of carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugate on S. putrefaciensXiaohong Sun, Xiaoxiao Lang, Shucheng Liu, et al.
Food Chemistry|November 19, 2024
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimpXiaoshan Zheng, Hongwu Ji, Shucheng Liu, et al.
Bioresource Technology|December 15, 2021
Alkaline hydrogen peroxide pretreatment combined with bio-additives to boost high-solids enzymatic hydrolysis of sugarcane bagasse for succinic acid processingJun Zhang, Kuntai Li, Shucheng Liu, et al.
3 Biotech|April 7, 2018
Enhanced saccharification of rice straw using combined ultra-high pressure and ionic liquid microemulsion pretreatmentsJing Gao, Caiju Zheng, Tingru Tan, et al.
International Journal of Biological Macromolecules|February 15, 2024
Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storageQinxiu Sun, Baohua Kong, Ouyang Zheng, et al.
Journal of Food Science|April 19, 2024
Two novel angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibiting peptides from tilapia (Oreochromis mossambicus) skin and their molecular docking mechanismJiayi Chen, Hongwu Ji, Jing Luo, et al.
Chemical Communications (Cambridge, England)|May 22, 2012
A sensitive electrochemical biosensor for detection of DNA methyltransferase activity by combining DNA methylation-sensitive cleavage and terminal transferase-mediated extensionHuiwang Wu, Shucheng Liu, Jianhui Jiang, et al.
Nanotechnology|February 25, 2021
Bimetallic oxygen electrocatalyst derived from metallocenes doped MOFsGuojie Cheng, Guangyao Wu, Han Li, et al.
Inorganic Chemistry|June 25, 2025
Structural Phase Transition Induced by Ruthenium Doping in Cobalt Diselenide for Enhanced Oxygen Evolution and Reduction Reaction PerformanceHongfu Leng, Yu Shuai, Pingni He, et al.
Foods (Basel, Switzerland)|July 11, 2023
The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMSZewei Zhang, Hongwu Ji, Di Zhang, et al.
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