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Food Chemistry|March 4, 2025
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsionsLing Zhang, Feng Xiao, Sijie Hu, et al.
Plos One|November 28, 2017
Effect of drying procedures on the physicochemical properties and antioxidant activities of polysaccharides from Crassostrea gigasSijie Hu, Guanhua Zhao, Yaxu Zheng, et al.
European Journal of Gastroenterology & Hepatology|May 1, 2026
Risk factors and predictive model for transjugular intrahepatic portosystemic shunt dysfunction in cirrhotic patientsYongbing Zhao, Tingwei Xiong, Sijie Hu, et al.
Quantitative Imaging in Medicine and Surgery|April 13, 2026
A comparative study of magnetic resonance imaging image-based deep learning and conventional turbo spin echo sequence in tumor-node staging of rectal cancerWenwen Fan, Sijie Hu, Lijuan Wan, et al.
Lin Chuang Er Bi Yan Hou Tou Jing Wai Ke Za Zhi = Journal of Clinical Otorhinolaryngology Head and Neck Surgery|May 5, 2022
[Analysis of clinical characteristics and surgical efficiency of severe laryngomalacia in children]Yan Liu, Ping Wei, Wei Kou, et al.
Food Chemistry: X|October 2, 2023
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printingSijie Hu, Feng Xiao, Ming Du, et al.
International Journal of Women'S Health|November 10, 2025
The Relationship Between Perceived Stress, Adult Attachment, and Dyadic Coping in Couples with Pregnancy: An Actor-Partner Interdependence Mediation ModelJinxin Zhao, Chunyan An, Sihui Liu, et al.
Ultrasonics Sonochemistry|August 8, 2020
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasoundSijie Hu, Jianhai Wu, Beiwei Zhu, et al.
Food Chemistry|August 28, 2023
Synergistic effect of residual sugar on freeze-thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizerSijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry|June 10, 2026
Konjac glucomannan enhances the thermal and freeze-thaw stability of rennet-modified caseinate high internal phase emulsions via viscoelastic structuring and interfacial modulationLing Zhang, Feng Xiao, Yixiao Wang, et al.
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