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Food Research International (Ottawa, Ont.)|March 4, 2023
Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion filmsYuan Zhao, Zhongyang Ren, Linfan Shi, et al.
Food Chemistry: X|March 19, 2026
Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorizationHaoyu Xie, Wuyin Weng, Zhongyang Ren, et al.
Food Chemistry|September 1, 2023
Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environmentLinfan Shi, Zhouru Li, Zhaoqing Yang, et al.
Journal of Molecular Graphics & Modelling|January 19, 2026
Molecular dynamic simulation elucidates temperature- and pH-dependent film-forming mechanisms of soybean β-conglycinin and glycininMeiling Liu, Yuan Zhao, Linfan Shi, et al.
Food Chemistry: X|March 5, 2024
Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymolYuan Zhao, Linfan Shi, Zhongyang Ren, et al.
Food Chemistry: X|September 16, 2024
Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructureYingying Yu, Wuyin Weng, Zhongyang Ren, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MSPeichao Chen, Yaolin Dai, Wuyin Weng, et al.
Food Chemistry|June 26, 2026
3D printability of surimi gels improved after adding Pickering emulsion gels stabilized by myosins from Aristichthys nobilisZhongyang Ren, Yuxiao Wang, Jiafei Wang, et al.
Carbohydrate Polymers|January 22, 2018
Preparation and characterization of microcrystalline cellulose (MCC) from tea wasteTong Zhao, Zhongzheng Chen, Xiaorong Lin, et al.
Carbohydrate Polymers|April 15, 2022
Encapsulation and release kinetics of ethylene into "pre-formed" V-type starch and granular cold-water-soluble starchLinfan Shi, Zhouru Li, Jiayue Guo, et al.
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