1. A new strategy to glue-seal κ-carrageenan film for packaging grease. (January 2023) Authors: Chi, Wenrui; Liu, Wenhua; Xu, Shiyu; Zhan, Xianxu; Li, Jian; Wang, Lijuan Journal: Journal of food engineering Issue: Volume 337(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice. (September 2019) Authors: Sun, Guohou; Chi, Wenrui; Zhang, Cijian; Xu, Shiyu; Li, Jian; Wang, Lijuan Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process. (20th January 2020) Authors: Chi, Wenrui; Cao, Lele; Sun, Guohou; Meng, Fansong; Zhang, Cijian; Li, Jian; Wang, Lijuan Journal: Journal of cleaner production Issue: Volume 244(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness. (15th February 2023) Authors: Chi, Wenrui; Liu, Wenhua; Li, Jian; Wang, Lijuan Journal: Food chemistry Issue: Volume 402(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗