1. An amorphous ultrathin iridium/carbon catalyst realizing efficient electrochemical hydrogen evolution. Issue 37 (19th April 2022) Authors: Hao, Jing; Hou, Jie; Wei, Hehe; Su, Zixiang; Li, Hui; Zhang, Longtao; Gong, Xueqing Journal: Chemical communications Issue: Volume 58:Issue 37(2022) Page Start: 5606 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Atomically dispersed palladium supported on nitrogen-doped mesoporous carbon for drastic electrocatalytic hydrogen evolution. (1st December 2022) Authors: Wei, Hehe; Su, Zixiang; Deng, Bohan; Wu, Hui; Li, Hui; Zhang, Longtao; Ge, Binghui; Li, Jing; Gong, Xueqing Journal: International journal of hydrogen energy Issue: Volume 47:Number 93(2022) Page Start: 39319 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major). (November 2019) Authors: Lin, Duanquan; Zhang, Longtao; Li, Runjing; Zheng, Baodong; Rea, Mary C.; Miao, Song Journal: Food hydrocolloids Issue: Volume 96(2019) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum. (June 2019) Authors: Xiong, Yao; Li, Qianru; Miao, Song; Zhang, Yi; Zheng, Baodong; Zhang, Longtao Journal: Innovative food science & emerging technologies Issue: Volume 54(2019) Page Start: 225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. (February 2023) Authors: Wang, Jipeng; Jiang, Songying; Miao, Song; Zhang, Longtao; Deng, Kaibo; Zheng, Baodong Journal: Food bioscience Issue: Volume 51(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Gellan gum/graphene oxide aerogels for methylene blue purification. (1st April 2021) Authors: Cai, Kunqi; Zheng, Meixia; Xu, Hui; Zhu, Yujing; Zhang, Longtao; Zheng, Baodong Journal: Carbohydrate polymers Issue: Volume 257(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus). (June 2016) Authors: Zhang, Longtao; Huang, Xuhui; Miao, Song; Zeng, Shaoxiao; Zhang, Yi; Zheng, Baodong Journal: Journal of food engineering Issue: Volume 179(2016:Jun.) Page Start: 203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus). (June 2016) Authors: Zhang, Longtao; Huang, Xuhui; Miao, Song; Zeng, Shaoxiao; Zhang, Yi; Zheng, Baodong Journal: Journal of food engineering Issue: Volume 178(2016:Jun.) Page Start: 203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein. (January 2018) Authors: Zhang, Longtao; Pan, Zheng; Shen, Kaiqing; Cai, Xiaohua; Zheng, Baodong; Miao, Song Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. (October 2017) Authors: Lin, Duanquan; Lu, Wei; Kelly, Alan L.; Zhang, Longtao; Zheng, Baodong; Miao, Song Journal: Trends in food science & technology Issue: Volume 68(2017) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗