Ming Zhang

Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie

Yujie Su, Cuihua Chang, Yan-jun Yang, 2022, Food Hydrocolloids.

Enhanced oral bioavailability of oligomeric proanthocyanidins by a self‐double‐emulsifying drug delivery system

Q. Xia, Xinyu Mao, Rui-Bo Sun, 2020, Food science & nutrition.

To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation

Yujie Su, Cuihua Chang, Yan-jun Yang, 2021, Innovative Food Science & Emerging Technologies.

Improved stability of (W 1 /O/W 2 ) double emulsions based on dual gelation: Oleogels and hydrogels

Q. Xia, Rui-Bo Sun, Ming Zhang, 2019, Journal of Food Process Engineering.

Comparison of physicochemical and rheology properties of Shiitake stipes-derived chitin nanocrystals and nanofibers.

Y. Li, Wenhang Wang, M. Sun, 2020, Carbohydrate polymers.

Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier.

Wenhang Wang, Guanhua Du, Kai Zhang, 2020, International journal of biological macromolecules.

An Attempt of Using β-Sitosterol-Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film.

Wenhang Wang, An-jun Liu, Yaowei Liu, 2019, Journal of food science.