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Journal of Colloid and Interface Science|December 21, 2021
Improving superamphiphobicity by mimicking tree-branch topographyWenwu Ding, Carlos Alberto Dorao, Maria FernandinoSensors (Basel, Switzerland)|March 25, 2014
Estimates of minor ocean tide loading displacement and its impact on continuous GPS coordinate time seriesZhao Li, Weiping Jiang, Wenwu Ding, et al.Journal of Nanoscience and Nanotechnology|July 19, 2016
Oxidation of Chlorpromazine by Lipoxygenase Immobilized on Magnetic Fe3O4 NanoparticlesWenwu Ding, Zhaosheng Hou, Zhenming Che, et al.Foods (Basel, Switzerland)|January 8, 2023
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal SterilizationJie Zhao, Yimao Zhang, Yu Chen, et al.Food Research International (Ottawa, Ont.)|January 15, 2024
Revealing the formation mechanisms of key flavors in fermented broad bean pasteYue Xiang, Binbin Zhou, Chunyan Jiang, et al.Chemical Communications (Cambridge, England)|June 17, 2026
Controlled electrochemical deposition of metal nanostructures on DNA origami templatesMo Xie, Yang Hu, Wenwu Ding, et al.BMC Biotechnology|February 22, 2016
Successful expression of the Bordetella petrii nitrile hydratase activator P14K and the unnecessary role of Ser115Weifeng Sun, Longbao Zhu, Xianggui Chen, et al.International Journal of Biological Macromolecules|December 9, 2025
Elucidating the mechanism of myofibrillar protein structural remodeling and gel quality improvement in shrimp surimi through Bacillus natto pre-fermentationYuxin Wu, Yilin Wang, Wenwu Ding, et al.Food & Function|August 2, 2022
Isolation, identification and characterization of taste peptides from fermented broad bean pasteJianhua Zhao, Shiqi Liao, Xiaopeng Bi, et al.Food Chemistry: X|February 27, 2023
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean pasteShiqi Liao, Jinlin Han, Chunyan Jiang, et al.Pageof 2