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Food Chemistry|November 9, 2025
Ginger as a novel starch resource: Preparation, structural characterization and physicochemical propertiesYaru Pan, Chunyan Wang, Sheng Geng, et al.
Food Chemistry: X|July 1, 2026
Structural characterization and functional properties of safflower seed protein extracted by natural deep eutectic solventsMengmeng Wei, Chunyan Wang, Sheng Geng, et al.
Current Research in Food Science|October 28, 2025
Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gelsSheng Geng, Guoyang Liu, Yuxiang Wang, et al.
International Journal of Biological Macromolecules|March 3, 2025
Zein/peach gum composite antibacterial absorbent pads loaded with thirteen-spices essential oil: Preparation, characterization and its application in pork preservationChunyan Wang, Xinxin Ma, Sheng Geng, et al.
Food Chemistry|September 14, 2024
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsionsYuxiang Wang, Benguo Liu, Yuling Ma, et al.
Journal of Food Biochemistry|July 7, 2020
Three common caffeoylquinic acids as potential hypoglycemic nutraceuticals: Evaluation of α-glucosidase inhibitory activity and glucose consumption in HepG2 cellsYongsheng Chen, Sheng Geng, Benguo Liu
Food Chemistry: X|May 30, 2024
Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powderSheng Geng, Yuxiang Wang, Benguo Liu
Foods (Basel, Switzerland)|September 9, 2023
Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent ExtractionLinlin Song, Sheng Geng, Benguo Liu
Food Chemistry|May 31, 2026
Fluorescence spectroscopy, 3D-QSAR, and molecular dynamics analyses reveal the interaction mechanisms of flavonoids with lysozymeSheng Geng, Guoyang Liu, Lu Bai, et al.
Ultrasonics Sonochemistry|February 11, 2026
Ultrasound-assisted preparation of nanoemulsions co-stabilized by immature nectarine polysaccharide and soy protein isolateYalong Liang, Xiangke Jin, Sheng Geng, et al.
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