Yangyi Zhang

Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH

Jiawei Peng, Jian Zhong, Yulu Zheng, 2022, LWT.

Effects of antioxidant types on the stabilization and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions.

Xichang Wang, Wenzheng Shi, Jian Zhong, 2022, Colloids and surfaces. B, Biointerfaces.

Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin.

Xichang Wang, Jian Zhong, Lina Tao, 2022, Food chemistry.

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

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

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

J. Lorenzo, Xichang Wang, Jian Zhong, 2020 .

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

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