Longwei Jiang

发表

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Huajiang Zhang, Longwei Jiang, Zhao-Jiao Luo, 2021, Foods.

Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation

A. Rayan, Rui-Bo Sun, Panpan Guo, 2022, Food Biophysics.

Fabrication and characterisation of cellulose nanocrystals from microcrystalline cellulose by esterification and ultrasound treatment

Q. Wang, Jiang Zhou, Lili Ren, 2018, Micro & Nano Letters.

Chain Length Distribution of β‐amylase Treated Potato Starch and Its Effect on Properties of Starch Nanoparticles Obtained by Nanoprecipitation

Jiang Zhou, Lili Ren, Yanjiao Chang, 2019, Starch - Stärke.

Encapsulation of Lutein into Starch Nanoparticles to Improve Its Dispersity in Water and Enhance Stability of Chemical Oxidation

Jiang Zhou, Lili Ren, Youjia Fu, 2018, Starch - Stärke.

Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles

Jiang Zhou, Lili Ren, Longwei Jiang, 2021, Food Biophysics.

Physicochemical properties of catechin/β-cyclodextrin inclusion complex obtained via co-precipitation

Q. Wang, Jiang Zhou, Lili Ren, 2019, CyTA - Journal of Food.

Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles.

F. Jia, Yawen Xiao, Yanlong Han, 2021, Carbohydrate polymers.

Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties

Yawen Xiao, Yanlong Han, Xiangyi Meng, 2022, LWT.

Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging

Yawen Xiao, Yanlong Han, Xiangyi Meng, 2021, Polymers.

Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin

Huajiang Zhang, Yingzhu Liu, Longwei Jiang, 2022, LWT.

Development of active packaging with chitosan, guar gum and watermelon rind extract: Characterization, application and performance improvement mechanism.

Yingzhu Liu, Longwei Jiang, Fenghui Wang, 2022, International journal of biological macromolecules.

Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation.

Xinyan Xie, Huajiang Zhang, Longwei Jiang, 2022, International journal of biological macromolecules.

Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins

Wenhui Hao, Yingzhu Liu, Yue Sun, 2023, Food Hydrocolloids.

Development of zein edible films containing different catechin/cyclodextrin metal-organic frameworks: Physicochemical characterization, antioxidant stability and release behavior

Jianchun Han, Yingzhu Liu, Longwei Jiang, 2023, LWT.

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.

A. Rayan, Lechuan Wang, Zhenshun Li, 2022, Food chemistry.

Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application

A. Rayan, Xiaohan Zhang, Huajiang Zhang, 2022, Food Hydrocolloids.

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.

Lechuan Wang, Bowen Xiao, Panpan Guo, 2022, Food chemistry.

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property.

Bowen Xiao, Panpan Guo, Huajiang Zhang, 2023, International journal of biological macromolecules.

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Y. Chi, N. Xia, Lechuan Wang, 2021, Foods.

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.

Xiaonan Zhang, Hongmei Gan, Huajiang Zhang, 2022, Food chemistry.

High-Amylose Corn Starch/Konjac Glucomannan Composite Films Incorporating Nano TiO2 and Pomegranate Peel Extract and Their Application as Coatings on Agaricus bisporus

Xiangyi Meng, Xinyan Xie, Huajiang Zhang, 2022, Journal of Polymers and the Environment.

Encapsulation of catechin into nano-cyclodextrin-metal-organic frameworks: Preparation, characterization, and evaluation of storage stability and bioavailability.

Xiangyi Meng, Xinyan Xie, Huajiang Zhang, 2022, Food chemistry.

Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas.

Yingzhu Liu, Longwei Jiang, Fenghui Wang, 2023, International journal of biological macromolecules.

Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.).

Rui Zhang, Hanyu Li, Yingzhu Liu, 2023, International journal of biological macromolecules.

Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties

Jianchun Han, Rui Zhang, Yingzhu Liu, 2023, Food chemistry: X.

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.

Lechuan Wang, Li Zheng, Panpan Guo, 2023, Food chemistry.