Mengxia Duan

发表

Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging

Cuiping Wei, Jie Pang, Chunhua Wu, 2023, Food Hydrocolloids.

Investigation of the structural and physical properties, antioxidant and antimicrobial activity of konjac glucomannan/cellulose nanocrystal bionanocomposite films incorporated with phlorotannin from Sargassum.

Chengrong Wen, Haixin Jiang, Jie Pang, 2021, International journal of biological macromolecules.

Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging

Yaqin Hu, Haixin Jiang, Jie Pang, 2022, Food Science and Human Wellness.

Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films.

Jianbo Zhao, Haixin Jiang, Jie Pang, 2022, International journal of biological macromolecules.

Oxidized Chitin Nanocrystals Greatly Strengthen the Stability of Resveratrol-Loaded Gliadin Nanoparticles.

Danjie Li, Jie Pang, Chunhua Wu, 2022, Journal of Agricultural and Food Chemistry.

Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging.

Jianbo Zhao, Yaqin Hu, Haixin Jiang, 2021, International journal of biological macromolecules.

Preparation, characterization and biological activity of phosphorylated surface deacetylated chitin nanofibers.

Fu-jie Chen, Yafeng Zheng, Jie Pang, 2023, International journal of biological macromolecules.

Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging.

Jie Pang, Chunhua Wu, Zijian Zhi, 2023, International journal of biological macromolecules.

Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity.

Haixin Jiang, Jie Pang, Chunhua Wu, 2022, Food chemistry.

Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets.

Jianbo Zhao, Haixin Jiang, Jie Pang, 2022, International journal of biological macromolecules.