Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil
Zhong, Mengzhen, Ma, Lulu, Liu, Xin, Liu, Ying, Wei, Shuaishuai, Gao, Ying, Wang, Zhan, Chu, Shang, Dong, Shijian, Yang, Yuping, Gao, Sihai, Li, Shugang
Published in Ultrasonics sonochemistry (01.03.2023)
Published in Ultrasonics sonochemistry (01.03.2023)
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Journal Article
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability
Wei, Shuaishuai, Gao, Ying, Ma, Lulu, Wang, Zhan, Liu, Xin, Liu, Ying, Zhong, Mengzhen, Dong, Shijian, Li, Shugang
Published in Gels (01.12.2022)
Published in Gels (01.12.2022)
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Journal Article
Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels
Liu, Xin, Zhang, Ziwei, Chen, Yujie, Zhong, Mengzhen, Lei, Yuqing, Huo, Jiaying, Ma, Lulu, Li, Shugang
Published in Food chemistry (01.12.2024)
Published in Food chemistry (01.12.2024)
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Journal Article
Blind consumer video quality assessment with spatial-temporal perception and fusion
Niu, Yuzhen, Zheng, Yuming, Wang, Zhenlong, Zhong, Mengzhen, Zhao, Tiesong
Published in Multimedia tools and applications (01.02.2024)
Published in Multimedia tools and applications (01.02.2024)
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Journal Article
Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition
Liu, Xin, Ma, Lulu, Zhong, Mengzhen, Wei, Shuaishuai, Liu, Ying, Dong, Shijian, Li, Shugang
Published in International journal of biological macromolecules (30.09.2022)
Published in International journal of biological macromolecules (30.09.2022)
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