1. Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. (December 2021) Authors: Wang, Hongxia; Hu, Ludan; Du, Jie; Peng, Lin; Ma, Liang; Zhang, Yuhao Journal: Food hydrocolloids Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. (1st June 2022) Authors: Wang, Hongxia; Hu, Ludan; Peng, Lin; Du, Jie; Lan, Miaochuan; Cheng, Yang; Ma, Liang; Zhang, Yuhao Journal: Food chemistry Issue: Volume 378(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing. (November 2022) Authors: Hu, Ludan; Ding, Fuyuan; Liu, Weiwei; Cheng, Yang; Zhu, Juncheng; Ma, Liang; Zhang, Yuhao; Wang, Hongxia Journal: Food hydrocolloids Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. (15th December 2022) Authors: Wang, Hongxia; Ouyang, Zhiying; Hu, Ludan; Cheng, Yang; Zhu, Juncheng; Ma, Liang; Zhang, Yuhao Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗