Wenxiang Luo

发表

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

Yuting Wang, C. Xiong, Wenxiang Luo, 2021, Poultry science.

Improving the electrophilicity of nitrogen on nitrogen-doped carbon triggers oxygen reduction by introducing covalent vanadium nitride

Changwei Shi, Yan Zhao, Ziang Liu, 2022, Science China Materials.

Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs

Yuting Wang, Wenxiang Luo, Yonggang Tu, 2021 .

Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel

Guowen Zhang, Wenxiang Luo, Yonggang Tu, 2021 .

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.

Guowen Zhang, Wenxiang Luo, Yonggang Tu, 2020, Food chemistry.

Effects of temperature on quality of preserved eggs during storage

Wenxiang Luo, Jian-ke Li, Yonggang Tu, 2020, Poultry science.

Ethanol induced the gelation behavior of duck egg whites

Wenxiang Luo, Jian-ke Li, Yonggang Tu, 2020 .

Improving the electrophilicity of nitrogen on nitrogen-doped carbon triggers oxygen reduction by introducing covalent vanadium nitride

Changwei Shi, Yan Zhao, Ziang Liu, 2022, Science China Materials.