Xuli Lu

Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene

Baodong Zheng, Jihua Li, Yupo Cao, 2022, Foods.

Intelligent pH-sensing film based on polyvinyl alcohol/cellulose nanocrystal with purple cabbage anthocyanins for visually monitoring shrimp freshness.

Yanyun Lin, L. Lu, Jihua Li, 2022, International journal of biological macromolecules.

Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity.

Chengmei Liu, S. Luo, Lei Zhou, 2019, Food research international.

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)

Wei Zhou, Baodong Zheng, Jihua Li, 2021, Frontiers in Nutrition.

Proteomic analysis of body wall and coelomic fluid in Sipunculus nudus.

Baodong Zheng, Wei Zhou, Jihua Li, 2021, Fish & shellfish immunology.

The anti-inflammatory activity of GABA-enriched Moringa oleifera leaves produced by fermentation with Lactobacillus plantarum LK-1

Shengtao Yang, Yupo Cao, Wei Zhou, 2023, Frontiers in Nutrition.

Fabrication and characterization of l-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols.

Jihua Li, Wei Zhou, Ruyi Li, 2022, Food chemistry.