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International Journal of Biological Macromolecules|April 21, 2026
Comparative evaluation of physicochemical and structural properties of polyester-modified lignocellulose nanofibers from diverse agricultural wastesCheng Zhen, Hongnan Sun, Mengmei Ma, et al.Bioresource Technology|July 7, 2026
Sustainable valorization of sweet potato residues into cellulose nanofibers via sodium percarbonate pretreatmentQi Fang, Taihua Mu, Miao Zhang, et al.International Journal of Biological Macromolecules|January 27, 2025
Applications of modified lignocellulose and its composites prepared by different pretreatments in biomedicine: A reviewCheng Zhen, Hongnan Sun, Mengmei Ma, et al.International Journal of Biological Macromolecules|June 16, 2026
Structural design, multifunctional performance, and regulatory perspectives of bioinspired nanocellulose-based hydrogels for food applications: A reviewQi Fang, Miao Zhang, Hongnan Sun, et al.Food Chemistry|February 16, 2023
Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenizationXiaowen Liu, Hongnan Sun, Taihua Mu, et al.Food Chemistry|February 28, 2015
Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)Mengmei Ma, Taihua Mu, Hongnan Sun, et al.Foods (Basel, Switzerland)|January 8, 2023
The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and ApplicationLili Zhu, Hongnan Sun, Mengmei Ma, et al.Food Chemistry|September 7, 2017
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flourXingli Liu, Taihua Mu, Hongnan Sun, et al.Journal of Food Science and Technology|June 18, 2019
Effect of ingredients on the quality of gluten-free steamed bread based on potato flourXingli Liu, Taihua Mu, Hongnan Sun, et al.International Journal of Food Sciences and Nutrition|September 10, 2016
Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivarsXingli Liu, Taihua Mu, Hongnan Sun, et al.Pageof 6