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论文共 91 篇作者统计合作学者相似作者

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Effect of a collagen peptide-fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
Shanshan Lu, Zhisheng Pei, Quanhong Lu, Qian Li,Yanfu He, Aiguo Feng,Zhongyuan Liu, Changfeng Xue,Jianhua Liu,Xiangdong Lin, Yongcheng Li,Chuan Li
FOOD CHEMISTRY (2024): 138810-138810
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Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application
Wei Tang, Tiao Han,Weilin Liu, Jianfei He,Jianhua Liu
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONpp.1-17, (2024)
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High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Wei Tang, Rui Wang, Minghui Li,Qingchun Zhang, Jianfei He, Dan Liu, Yuqi Feng, Weilin Liu,Jianhua Liu
FOOD CHEMISTRY (2024): 138669-138669
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Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms
Zhiliang Huang, Haihui Liao, Zhengyang Su, Shaoran Shi, Kexue Zhu,Yanfu He, Longteng Zhang, Lulu Zhu, Jianhua Liu,Chuan Li
LWTpp.116194, (2024)
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Specific surface modification of liposomes for gut targeting of food bioactive agents
Tingting Zhang,Xiankang Xu,Yujie Pan, Hui Yang,Jianzhong Han,Jianhua Liu,Weilin Liu
Comprehensive reviews in food science and food safetyno. 5 (2023): 3685-3706
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