Общедоступные статьи - Liang MaПодробнее...
85 статей недоступны нигде
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
H Dai, J Wu, H Zhang, Y Chen, L Ma, H Huang, Y Huang, Y Zhang
Trends in Food Science & Technology 102, 16-29, 2020
Финансирование: National Natural Science Foundation of China
Edible films from chitosan-gelatin: Physical properties and food packaging application
H Wang, F Ding, L Ma, Y Zhang
Food Bioscience 40, 100871, 2021
Финансирование: National Natural Science Foundation of China
Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods
H Zhang, Y Chen, S Wang, L Ma, Y Yu, H Dai, Y Zhang
Carbohydrate polymers 238, 116180, 2020
Финансирование: National Natural Science Foundation of China
Preparation of high thermal stability gelatin emulsion and its application in 3D printing
J Du, H Dai, H Wang, Y Yu, H Zhu, Y Fu, L Ma, L Peng, L Li, Q Wang, ...
Food Hydrocolloids 113, 106536, 2021
Финансирование: National Natural Science Foundation of China
Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: Synthesis, characterization and naringin prolonged release
H Dai, H Zhang, L Ma, H Zhou, Y Yu, T Guo, Y Zhang, H Huang
Carbohydrate Polymers 209, 51-61, 2019
Финансирование: National Natural Science Foundation of China
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths
W Xia, L Ma, X Chen, X Li, Y Zhang
Food Hydrocolloids 82, 135-143, 2018
Финансирование: National Natural Science Foundation of China
Synthesis and response of pineapple peel carboxymethyl cellulose-g-poly (acrylic acid-co-acrylamide)/graphene oxide hydrogels
H Dai, Y Zhang, L Ma, H Zhang, H Huang
Carbohydrate polymers 215, 366-376, 2019
Финансирование: National Natural Science Foundation of China
Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: Influence of the nanoparticles concentration
X Feng, H Dai, L Ma, Y Fu, Y Yu, H Zhou, T Guo, H Zhu, H Wang, Y Zhang
Colloids and Surfaces B: Biointerfaces 196, 111294, 2020
Финансирование: National Natural Science Foundation of China
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
H Wang, L Hu, J Du, L Peng, L Ma, Y Zhang
Food Hydrocolloids 121, 107050, 2021
Финансирование: National Natural Science Foundation of China
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Y Cheng, Y Fu, L Ma, PL Yap, D Losic, H Wang, Y Zhang
Food Hydrocolloids 132, 107855, 2022
Финансирование: National Natural Science Foundation of China
Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption
H Dai, Y Huang, H Zhang, L Ma, H Huang, J Wu, Y Zhang
Carbohydrate polymers 230, 115599, 2020
Финансирование: National Natural Science Foundation of China
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations
H Dai, X Li, J Du, L Ma, Y Yu, H Zhou, T Guo, Y Zhang
Food Hydrocolloids 101, 105557, 2020
Финансирование: National Natural Science Foundation of China
Effects of pressure on gelatinization of collagen and properties of extracted gelatins
L Chen, L Ma, M Zhou, Y Liu, Y Zhang
Food Hydrocolloids 36, 316-322, 2014
Финансирование: National Natural Science Foundation of China
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
H Dai, X Chen, L Peng, L Ma, Y Sun, L Li, Q Wang, Y Zhang
Food Hydrocolloids 106, 105869, 2020
Финансирование: National Natural Science Foundation of China
Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
H Dai, Y Li, L Ma, Y Yu, H Zhu, H Wang, T Liu, X Feng, M Tang, W Hu, ...
Food Hydrocolloids 109, 106151, 2020
Финансирование: National Natural Science Foundation of China
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
H Dai, H Zhang, Y Chen, L Ma, J Wu, Y Zhang
Food Hydrocolloids 120, 106884, 2021
Финансирование: National Natural Science Foundation of China
Electrospinning of polycaprolacton/chitosan core-shell nanofibers by a stable emulsion system
L Ma, X Shi, X Zhang, L Li
Colloids and Surfaces A: Physicochemical and Engineering Aspects 583, 123956, 2019
Финансирование: National Natural Science Foundation of China
Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid
X Zhang, L Ma, Y Yu, H Zhou, T Guo, H Dai, Y Zhang
Food Packaging and Shelf Life 19, 121-130, 2019
Финансирование: National Natural Science Foundation of China
Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect
L Peng, H Wang, H Dai, Y Fu, L Ma, H Zhu, Y Yu, L Li, Q Wang, Y Zhang
Food Hydrocolloids 113, 106421, 2021
Финансирование: National Natural Science Foundation of China
Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application
H Wang, L Hu, L Peng, J Du, M Lan, Y Cheng, L Ma, Y Zhang
Food chemistry 378, 132088, 2022
Финансирование: National Natural Science Foundation of China
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