31. Ferrous sulfate-loaded hydrogel cures Staphylococcus aureus infection via facilitating a ferroptosis-like bacterial cell death in a mouse keratitis model. (November 2022) Authors: Wang, Zhen; Li, Hongbo; Zhou, Wei; Lee, Jintae; Liu, Zhenbin; An, Zhixing; Xu, Dan; Mo, Haizhen; Hu, Liangbin; Zhou, Xiaohui Journal: Biomaterials Issue: Volume 290(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Fusion of binocular vision, 2D lidar and IMU for outdoor localization and indoor planar mapping. (1st February 2023) Authors: Liu, Zhenbin; Li, Zengke; Liu, Ao; Sun, Yaowen; Jing, Shiyi Journal: Measurement science & technology Issue: Volume 34:Number 2(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed, India) with anti‐inflammatory activity in raw macrophages cell lines. (14th October 2022) Authors: Dharmisthaben, Patel; Sakure, Amar; Liu, Zhenbin; Maurya, Ruchika; Das, Sujit; Basaiawmoit, Bethsheba; Kumari, Reena; Bishnoi, Mahendra; Kondepudi, Kanthi Kiran; Gawai, Kunal M.; Baba, Waqas N.; Maqsood, Sajid; Hati, Subrota Journal: International journal of dairy technology Issue: Volume 76:Number 1(2023) Page Start: 111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Impact of rheological properties of mashed potatoes on 3D printing. (March 2018) Authors: Liu, Zhenbin; Zhang, Min; Bhandari, Bhesh; Yang, Chaohui Journal: Journal of food engineering Issue: Volume 220(2018) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability. (February 2020) Authors: Liu, Zhenbin; Bhandari, Bhesh; Zhang, Min Journal: Food research international Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum. (30th May 2023) Authors: Xu, Dan; Liu, Zhenbin; An, Zinuo; Hu, Liangbin; Li, Hongbo; Mo, Haizhen; Hati, Subrota Journal: Food chemistry Issue: Volume 409(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements. (December 2020) Authors: Liu, Zhenbin; Zhang, Min; Ye, Yufen Journal: Journal of food engineering Issue: Volume 287(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Information‐Processing Costs and Breadth of Ownership. (22nd February 2019) Authors: Kim, Jeong‐Bon; Li, Bing; Liu, Zhenbin Journal: Contemporary accounting research Issue: Volume 36:Number 4(2019) Page Start: 2408 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods. (October 2021) Authors: Zheng, Zhiliang; Zhang, Min; Liu, Zhenbin Journal: Journal of food engineering Issue: Volume 306(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. (February 2019) Authors: Liu, Zhenbin; Bhandari, Bhesh; Prakash, Sangeeta; Mantihal, Sylvester; Zhang, Min Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 413 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗