Yanan Wang

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

Yabin Wang, Wenhang Wang, An-jun Liu, 2018, Food Hydrocolloids.

Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

Wenhang Wang, Kai Zhang, Jingyang Zhou, 2019, International Journal of Food Engineering.

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.

Yabin Wang, Wenhang Wang, Xiaowei Zhang, 2018, Journal of food science.

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.

Yabin Wang, Wenhang Wang, Wenping Zhao, 2018, Journal of texture studies.

Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier.

Wenhang Wang, Guanhua Du, Kai Zhang, 2020, International journal of biological macromolecules.

Isolation and hypoglycemic effects of water extracts from mulberry leaves in Northeast China.

Xiaoyun Han, Qingshen Sun, Yanan Wang, 2020, Food & function.

Fabrication and characterization of microfibrillated cellulose and collagen composite films

Yabin Wang, Wenhang Wang, Xiaowei Zhang, 2016 .

MOF-derived porous carbon nanozyme-based flexible electrochemical sensing system for in situ and real-time monitoring of H2O2 released from cells.

Jianfei Xia, Feifei Zhang, Yali Liu, 2023, Talanta.