Shen-Wei Wang

发表

Granular carbon dioxide sorbent preparation for cyclic operations

A. C. Chang, Shen-Wei Wang, A. Chang, 2017 .

Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

B. Ai, Zhanwu Sheng, Lili Zheng, 2022, Food Hydrocolloids.

Calcite modification of agricultural waste biochar highly improves the adsorption of Cu(II) from aqueous solutions

Xiaoyao Dao, B. Ai, Lili Zheng, 2021 .

Halloysite and coconut shell biochar magnetic composites for the sorption of Pb(II) in wastewater: Synthesis, characterization and mechanism investigation

B. Ai, Zhanwu Sheng, Lili Zheng, 2021, Journal of Environmental Chemical Engineering.

Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments

B. Ai, Zhanwu Sheng, Lili Zheng, 2022, Foods.

Polysaccharides from banana (Musa spp.) blossoms: Isolation, identification and anti-glycation effects.

B. Ai, Zhanwu Sheng, Lili Zheng, 2023, International journal of biological macromolecules.

Construction and properties of an amyloid fiber ferulic acid chitosan double network hydrogel and its inhibition of AGEs activity

B. Ai, Zhanwu Sheng, Lili Zheng, 2023, Food Hydrocolloids.

Enhancing the antioxidant and antifungal properties of polyphenols through encapsulation in β-lactoglobulin nanoparticles using emulsification-evaporation technique

B. Ai, Zhanwu Sheng, Lili Zheng, 2023, LWT.

Digestive enzyme corona formed in simulated gastrointestinal tract and its impact on EGCG release from banana resistant starch nanoparticles

B. Ai, Zhanwu Sheng, Lili Zheng, 2023, Food Hydrocolloids.

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation.

B. Ai, Zhanwu Sheng, Lili Zheng, 2023, Food Chemistry.

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

B. Ai, Zhanwu Sheng, Lili Zheng, 2022, Foods.