Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations von Cai, Xuran, Wang, Yan, Du, Xianfeng, Xing, Xiaoyan, Zhu, Guilan

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Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps von Guo, Na, Song, Miaomiao, Liu, Wei, Zhang, Fangyan, Zhu, Guilan

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Effect of ultrasound treatment on interactions of whey protein isolate with rutin von Guo, Na, Ye, Shuang, Zhou, Ganghua, Zhang, Yimeng, Zhang, Fangyan, Xu, Jingjing, Pan, Shenyu, Zhu, Guilan, Wang, Ziying

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Mechanism study of Tween 80 enhancing the pullulan production by Aureobasidium pullulans von Sheng, Long, Zhu, Guilan, Tong, Qunyi

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Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics von Zhou, Minghui, Han, Min, Qing, Jiaxue, Yu, Min, Zhu, Guilan

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Children’s representations of the SARS-CoV-2 virus and associated pandemic experiences post-infection in China von Yang, Daihu, Zhu, Guilan, Guo, Taofen, Zhou, Minghui, Zhang, Yan, Geng, Ming, Cheng, Xiaozhong

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Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread von Wang, Jingjing, Bai, Han, Zhang, Ran, Ding, Guoao, Cai, Xuran, Wang, Wei, Zhu, Guilan, Zhou, Peng, Zhang, Yan

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Expression of a deep-sea bacterial laccase from Halomonas alkaliantartica and its application in dyes decolorization von Wang, Jingjing, Zhang, Ran, Zhu, Guilan, Wang, Lingling, Bai, Han, Qian, Yong, Zhou, Xiazhen, Yin, Qiang, Zhang, Yan

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Effect of uracil on pullulan production by Aureobasidium pullulans CGMCC1234 von Sheng, Long, Zhu, Guilan, Tong, Qunyi

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A new strategy to enhance gellan production by two-stage culture in Sphingomonas paucimobilis von Zhu, Guilan, Sheng, Long, Tong, Qunyi

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Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum von Zhang, Fangyan, Wang, Xiangcun, Guo, Na, Dai, Huanhuan, Wang, Yimei, Sun, Yiwei, Zhu, Guilan

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The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup von Cai, Xuran, Du, Xianfeng, Zhu, Guilan, Cai, Zhihua, Cao, Chuan

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The mechanism of improved gellan gum production by two-stage culture of Sphingomonas paucimobilis von Zhu, Guilan, Cheng, Xiaozhong, Fu, Zijing, Zhang, Zhilan, Tong, Qunyi

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The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine von Zhang, Zuoyong, Chen, Jiayi, Zheng, Li, Zhao, Jinlong, Guo, Na, Fang, Xue, Lu, Xuan, Zhang, Fangyan, Zhu, Guilan

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Preparation and characterisation of gellan/pullulan composite blend films von Zhu, Guilan, Sheng, Long, Li, Juan, Tong, Qunyi

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Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation von Cai, Xuran, Du, Xianfeng, Cui, Daomei, Wang, Xiaona, Yang, Zhikai, Zhu, Guilan

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Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations von Cai, Xuran, Du, Xianfeng, Zhu, Guilan, Cao, Chuan

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Synthesis and Properties of Carboxymethyl Gellan and Application as Edible Film von Zhu, Guilan, Wu, Di, Lu, Hongxia, Tong, Qunyi

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Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions von Sheng, Long, Ye, Siqi, Han, Ke, Zhu, Guilan, Ma, Meihu, Cai, Zhaoxia

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Preparation and characterization of carboxymethyl-gellan and pullulan blend films von Zhu, Guilan, Sheng, Long, Tong, Qunyi

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