Chunlan Zhang

发表

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties.

B. Li, Yuntao Wang, Bin Li, 2016, Ultrasonics sonochemistry.

Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application.

B. Li, W. Xu, Yan Li, 2014, Carbohydrate polymers.

Self-assembled lysozyme/carboxymethylcellulose nanogels for delivery of methotrexate.

W. Xu, Bin Li, Zhenshun Li, 2015, International journal of biological macromolecules.

Quantum dots loaded nanogels for low cytotoxicity, pH-sensitive fluorescence, cell imaging and drug delivery.

B. Li, W. Xu, Yuntao Wang, 2015, Carbohydrate polymers.

Decorating Multi-Walled Carbon Nanotubes with Temperature-Responsive Polymer Shells via Surface-Initiated Redox Polymerization

Shufen Chen, Zhi Yang, Chunlan Zhang, 2014 .

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Yan Li, Bin Li, W. Jin, 2015 .

Solubility and conformational characterization of rice glutelin after high temperature treatment.

Wenfei Xiong, Chunlan Zhang, Yuxing Liang, 2022, International journal of biological macromolecules.

Environment induced self-aggregation behavior of κ-carrageenan/lysozyme complex

Bin Li, W. Xu, W. Jin, 2015 .

Ethanol-tolerant pickering emulsion stabilized by gliadin nanoparticles

Yuli Ning, D. Luo, Chunlan Zhang, 2022, LWT.

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles.

Yan Li, Bin Li, Bakht Ramin Shah, 2016, Food research international.

Interaction investigation and phase transition of carrageenan/lysozyme complex system

Yuli Ning, Bakht Ramin Shah, Chunlan Zhang, 2022, Food Science and Technology.

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

D. Luo, Chunlan Zhang, Yawen He, 2022, Foods.

Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin.

W. Xu, Yuntao Wang, Bin Li, 2015, Food research international.

Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme

Bin Li, W. Jin, Zhenshun Li, 2014 .

Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization

W. Xu, Bin Li, W. Jin, 2014 .

Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols

Xiaoxiong Zeng, Bing Hu, Xixia Liu, 2016, Journal of food and drug analysis.

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

Mengyao Yu, Chunlan Zhang, Wei Xu, 2023, Food Science and Technology.

Fabrication of nanoemulsion delivery system with high bioaccessibility of carotenoids from Lycium barbarum by spontaneous emulsification

Bin Li, Chunlan Zhang, 2022, Food Science & Nutrition.