X. Guo

Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

Cuilian Wen, Qiqing Zhang, Jianhua Wang, 2018, Food and Bioprocess Technology.

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C.

Qiqing Zhang, Jianhua Wang, Wenjin Zhu, 2019, Food chemistry.

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Li Chen, Hui Liu, Jiulin Wu, 2019, Foods.

Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil

Qiqing Zhang, Jiulin Wu, Xinyu Sun, 2017 .

Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C

Xiaodan Shi, Shaoyun Wang, Wenjin Zhu, 2021, LWT.

Development and physicochemical characterization of chitosan hydrochloride/sulfobutyl ether-β-cyclodextrin nanoparticles for cinnamaldehyde entrapment.

Jianhua Wang, Wenjin Zhu, Jiulin Wu, 2020, Journal of food biochemistry.

Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles

Qiqing Zhang, Jianhua Wang, Wenjin Zhu, 2019, Food Hydrocolloids.