Fusheng Chen

Strategies for controlling biofilm formation in food industry

Xuerui Bao, Xingfeng Guo, Tingwei Zhu, 2022, Grain & Oil Science and Technology.

Progress in the Application of Food-Grade Emulsions

Fusheng Chen, Yilin Jie, 2022, Foods.

High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism

Fusheng Chen, Yilin Jie, 2022, Food Hydrocolloids.

High internal phase emulsions stabilized solely by carboxymethyl chitosan

Dingyang Lv, Tingwei Zhu, Fusheng Chen, 2022, Food Hydrocolloids.

Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin.

Lijun Yin, Xi Yang, M. T. Rashid, 2023, International Journal of Biological Macromolecules.

Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions

Fusheng Chen, Yilin Jie, 2023, Food Hydrocolloids.

Storage-Induced Changes in Plasticizer Emigration and Structural Properties of Soybean Isolate Protein-Based Composite Films

Wanting Qin, Jinyu Yang, Xingfeng Guo, 2023, Food Biophysics.

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

Yuhang Gao, Fei Yao, Fusheng Chen, 2023, Foods.