Yujun Chen

Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment

Z. Cai, Lixian Ding, Xin Zhou, 2020 .

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.

Z. Cai, Long Sheng, Lizhi Lu, 2020, Food chemistry.

In-situ growth of CeO2/Ce(OH)CO3 composites with enhanced photocatalytic activity by the incomplete conversion of CeO2 to Ce(OH)CO3

Shengliang Zhong, Lei Wang, Yuan Li, 2022, Materials Research Express.