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A versatile food packaging film fabricated by gallic acid/octanoic acid grafted chitosan: Preparation, characterization, high-efficient cells capture and photodynamic eradication of bacteria and biofilms

Food hydrocolloids, 2024-07, Vol.152, Article 109914

2024

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Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue

Food hydrocolloids, 2024-04, Vol.149, p.109569, Article 109569

2024

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Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study

Journal of colloid and interface science, 2023-12, Vol.652, p.405-417

2023

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Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

Soft matter, 2023-10, Vol.19 (38), p.7443-7458

2023

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γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference?

Molecules (Basel, Switzerland), 2023-09, Vol.28 (19), p.6876

2023

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Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

Food hydrocolloids, 2023-09, Vol.142, p.108851, Article 108851

2023

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Effect of polymer architecture on the adsorption behaviour of amphiphilic copolymers: A theoretical study

Journal of colloid and interface science, 2023-08, Vol.644, p.333-345

2023

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Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

Food hydrocolloids, 2023-07, Vol.140, p.108606, Article 108606

2023

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“Sounding” out crystal nuclei—A mathematical-physical and experimental investigation

The Journal of chemical physics, 2023-05, Vol.158 (17)

2023

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Spatial Localization of Two Enzymes at Pickering Emulsion Droplet Interfaces for Cascade Reactions

Angewandte Chemie, 2023-04, Vol.135 (15), p.n/a

2023

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Spatial Localization of Two Enzymes at Pickering Emulsion Droplet Interfaces for Cascade Reactions

Angewandte Chemie (International ed.), 2023-04, Vol.62 (15), p.e202300794-n/a

International ed. in English, 2023

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Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Food biophysics, 2023-03, Vol.18 (1), p.120-132

2023

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Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Biomacromolecules, 2023-01, Vol.24 (1), p.69-85

2023

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Co‐compartmentalization of Enzymes and Cofactors within Pickering Emulsion Droplets for Continuous‐Flow Catalysis

Angewandte Chemie, 2022-11, Vol.134 (45), p.n/a

2022

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Co‐compartmentalization of Enzymes and Cofactors within Pickering Emulsion Droplets for Continuous‐Flow Catalysis

Angewandte Chemie (International ed.), 2022-11, Vol.61 (45), p.e202211912-n/a

International ed. in English, 2022

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Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens

Food chemistry, 2022-04, Vol.374, p.131585-131585, Article 131585

2022

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A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Journal of agricultural and food chemistry, 2022-02, Vol.70 (7), p.2374-2388

2022

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New Horizons in Microbiological Food Safety: Ultraefficient Photodynamic Inactivation Based on a Gallic Acid Derivative and UV‑A Light and Its Application with Electrospun Cyclodextrin Nanofibers

Journal of agricultural and food chemistry, 2021-12, Vol.69 (49), p.14961-14974

2021

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Food hydrocolloids, 2021-12, Vol.121, p.107054, Article 107054

2021

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Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Biomacromolecules, 2021-11, Vol.22 (11), p.4592-4605

2021

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Food hydrocolloids, 2021-11, Vol.120, p.106967, Article 106967

2021

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Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-09, Vol.624, p.126760, Article 126760

2021

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Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-08, Vol.622, p.126641, Article 126641

2021

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The perfect hydrocolloid stabilizer: Imagination versus reality

Food hydrocolloids, 2021-08, Vol.117, p.106696, Article 106696

2021

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A liquid marble method for synthesizing large-sized carbon microspheres with controlled interior structures

Carbon (New York), 2021-07, Vol.179, p.541-553

2021

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A versatile food packaging film fabricated by gallic acid/octanoic acid grafted chitosan: Preparation, characterization, high-efficient cells capture and photodynamic eradication of bacteria and biofilms

Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue

Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study

Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference?

Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

Effect of polymer architecture on the adsorption behaviour of amphiphilic copolymers: A theoretical study

Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

“Sounding” out crystal nuclei—A mathematical-physical and experimental investigation

Spatial Localization of Two Enzymes at Pickering Emulsion Droplet Interfaces for Cascade Reactions

Spatial Localization of Two Enzymes at Pickering Emulsion Droplet Interfaces for Cascade Reactions

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Co‐compartmentalization of Enzymes and Cofactors within Pickering Emulsion Droplets for Continuous‐Flow Catalysis

Co‐compartmentalization of Enzymes and Cofactors within Pickering Emulsion Droplets for Continuous‐Flow Catalysis

Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

New Horizons in Microbiological Food Safety: Ultraefficient Photodynamic Inactivation Based on a Gallic Acid Derivative and UV‑A Light and Its Application with Electrospun Cyclodextrin Nanofibers

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

The perfect hydrocolloid stabilizer: Imagination versus reality

A liquid marble method for synthesizing large-sized carbon microspheres with controlled interior structures

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