Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides
Ding, Mengzhen, Liu, Lijie, Zhang, Ting, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food chemistry (30.01.2021)
Published in Food chemistry (30.01.2021)
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Journal Article
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms
Ding, Mengzhen, Zhang, Ting, Zhang, Huan, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food hydrocolloids (01.10.2019)
Published in Food hydrocolloids (01.10.2019)
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Journal Article
Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering
Wu, Tingting, Ding, Mengzhen, Shi, Cuiping, Qiao, Yiqun, Wang, Panpan, Qiao, Ruirui, Wang, Xichang, Zhong, Jian
Published in Chinese chemical letters (01.03.2020)
Published in Chinese chemical letters (01.03.2020)
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Journal Article
Polymorphism and stability of nanostructures of three types of collagens from bovine flexor tendon, rat tail, and tilapia skin
Shi, Cuiping, Bi, Chunhuan, Ding, Mengzhen, Xie, Jun, Xu, Changhua, Qiao, Ruirui, Wang, Xichang, Zhong, Jian
Published in Food hydrocolloids (01.08.2019)
Published in Food hydrocolloids (01.08.2019)
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Journal Article
Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH
Zhang, Ting, Ding, Mengzhen, Wang, Xichang, Zhong, Jian
Published in Food science and human wellness (01.09.2020)
Published in Food science and human wellness (01.09.2020)
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Journal Article
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability
Ding, Mengzhen, Zhang, Ting, Zhang, Huan, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food science and human wellness (01.12.2020)
Published in Food science and human wellness (01.12.2020)
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Journal Article
Preparation of Multicore Millimeter-Sized Spherical Alginate Capsules to Specifically and Sustainedly Release Fish Oil
Tao, Lina, Wang, Panpan, Zhang, Ting, Ding, Mengzhen, Liu, Lijie, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food science and human wellness (01.03.2023)
Published in Food science and human wellness (01.03.2023)
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Journal Article
Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins
Zhang, Ting, Sun, Rui, Ding, Mengzhen, Tao, Lina, Liu, Lijie, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food chemistry (30.10.2020)
Published in Food chemistry (30.10.2020)
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Journal Article
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
Ding, Mengzhen, Zhang, Ting, Zhang, Huan, Tao, Ningping, Wang, Xichang, Zhong, Jian
Published in Food chemistry (30.03.2020)
Published in Food chemistry (30.03.2020)
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Journal Article
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
Huang, Mingyuan, Xu, Yujuan, Xu, Lina, Chen, Xing, Ding, Mengzhen, Bai, Yun, Xu, Xinglian, Zeng, Xianming
Published in Food chemistry (15.05.2024)
Published in Food chemistry (15.05.2024)
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Journal Article
Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances
Wang, Panpan, Ding, Mengzhen, Zhang, Ting, Wu, Tingting, Qiao, Ruirui, Zhang, Fengping, Wang, Xichang, Zhong, Jian
Published in Food reviews international (19.05.2022)
Published in Food reviews international (19.05.2022)
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Journal Article
Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients
Liu, Lijie, Tao, Lina, Chen, Jiahui, Zhang, Ting, Xu, Jiamin, Ding, Mengzhen, Wang, Xichang, Zhong, Jian
Published in Food science & technology (01.07.2021)
Published in Food science & technology (01.07.2021)
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Journal Article
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Ding, Mengzhen, Huang, Zixin, Jin, Zhiying, Zhou, Chang, Wu, Juqing, Zhao, Di, Shan, Kai, Ke, Weixin, Zhang, Miao, Nian, Yingqun, Li, Chunbao
Published in Food hydrocolloids (01.05.2022)
Published in Food hydrocolloids (01.05.2022)
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Journal Article