1. A fluorescent film sensor for high‐performance detection of Listeria monocytogenes via vapor sampling. Issue 1 (28th April 2022) Authors: Huang, Rongrong; Li, Meiqi; Lin, Dehui; Shao, Yangtao; Shang, Congdi; Liu, Qianqian; Liu, Guijun; Li, Nan; Miao, Rong; Peng, Haonan; Tang, Yanli; Fang, Yu Journal: Aggregate Issue: Volume 4:Issue 1(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant properties of Komagataeibacter hansenii CGMCC 3917 and its ameliorative effects on alcohol-induced liver injury in mice. Issue 1 (1st January 2019) Authors: Jiang, Xinxin; Lin, Dehui; Shao, Hongjun; Yang, Xingbin Journal: CyTA: journal of food Issue: Volume 17:Issue 1(2019) Page Start: 355 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. (December 2022) Authors: Li, Nan; Zhou, Siyu; Yang, Xingbin; Lin, Dehui Journal: Innovative food science & emerging technologies Issue: Volume 82(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions. (March 2021) Authors: Liu, Zhe; Lin, Dehui; Shen, Rui; Yang, Xingbin Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Binding of arabinan or galactan during cellulose synthesis is extensive and reversible. (1st August 2015) Authors: Lin, Dehui; Lopez-Sanchez, Patricia; Gidley, Michael J. Journal: Carbohydrate polymers Issue: Volume 126(2015) Page Start: 108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Characterization of konjac glucomannan-based active films loaded with thyme essential oil: Effects of loading approaches. (March 2022) Authors: Liu, Zhe; Lin, Dehui; Li, Nan; Yang, Xingbin Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions. (December 2020) Authors: Liu, Zhe; Lin, Dehui; Shen, Rui; Yang, Xingbin Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Chemical characterization of a novel polysaccharide ASKP-1 from Artemisia sphaerocephala Krasch seed and its macrophage activation via MAPK, PI3k/Akt and NF-κB signaling pathways in RAW264.7 cells. Issue 3 (2nd March 2017) Authors: Ren, Daoyuan; Lin, Dehui; Alim, Aamina; Zheng, Quan; Yang, Xingbin Journal: Food & function Issue: Volume 8:Issue 3(2017) Page Start: 1299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef. (December 2022) Authors: Li, Nan; Yang, Xingbin; Lin, Dehui Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. (January 2018) Authors: Zhai, Xichuan; Lin, Dehui; Liu, Dongjie; Yang, Xingbin Journal: Food research international Issue: Volume 103(2018) Page Start: 12 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗