Lili Yang

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Xichang Wang, Cuiping Shi, Jian Zhong, 2022, Frontiers in Nutrition.

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Xichang Wang, Jian Zhong, Zhengquan Wang, 2022, LWT.

Self-assembled hydrolyzed gelatin nanoparticles from silver carp spine bones for Pickering emulsion stabilization

Xichang Wang, Mengyan Yang, Jian Zhong, 2022, Food Bioscience.

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins.

Xichang Wang, Jian Zhong, Jiahui Chen, 2021, Food chemistry.

Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins.

Xichang Wang, Meng Yang, Jian Zhong, 2021, Food chemistry.

Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions.

Ningping Tao, Xichang Wang, Jian Zhong, 2021, International Journal of Biological Macromolecules.

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization.

Xichang Wang, Meng Yang, Jian Zhong, 2021, Food chemistry.