王洪霞

2026

Interfacial self-assembly behavior of ferritin and chitooligosaccharide in dual-compartmentalized emulsions: dynamic adsorption, interfacial structure, and stabilization mechanism.

Food Research International

DOI

2026

Mesh-like Elastin Scaffolds in Basement Membrane Regulate the Culinary Diversity and Edible Quality of Subcutaneous Adipose Tissue

Engineering

DOI

2026

Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention.

Food Research International

DOI

2026

Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality

Critical reviews in food science and nutrition

DOI

2026

Dual-Cross-Linked Gelatin-Polysaccharide Hydrogel Beads for Efficient Protection and Controlled Release of Probiotics

ACS Applied Polymer Materials

DOI

2025

Nanocellulose-chitosan nanocomplex stabilized pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt

Food Hydrocolloids

DOI

2025

Corrigendum to "Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing" [Food Chem. 484 (2025) 144263].

Food Chemistry

DOI

2025

Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing.

Food Chemistry

DOI

2025

Improved mechanical, thermal and barrier properties of sericin/gelatin/carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking

Food Hydrocolloids

DOI

2025

Fabrication and characterization of non-diary whipped creams: Influence of oleogel.

Food Chemistry

DOI

2025

Incorporation of carminic acid in gelatin/chitosan nanoparticles for stabilizing high internal phase Pickering emulsions and its functional 3D/4D printing.

Food Chemistry

DOI

2025

Biopolymer-Based Hydrogel Beads with Enhanced Stability and pH/Ion-Responsive Controlled Release through a Dual-Cross-Linking Strategy.

Biomacromolecules

DOI

2025

Low-concentration CNF stabilized Pickering emulsions: The assisted role of low-concentration gelatin.

International Journal of Biological Macromolecules

DOI

2024

Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing

Food Hydrocolloids

DOI

2024

Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight

Food Hydrocolloids

DOI

2024

Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction.

Carbohydrate Polymers

DOI

2024

Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad.

Food Chemistry

DOI

2024

Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging

Food Hydrocolloids

DOI

2024

Effect of electrostatic repulsion on barrier properties and thermal performance of gelatin films by carboxymethyl starch, and application in food cooking.

International Journal of Biological Macromolecules

DOI

2024

4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets

Food Hydrocolloids

DOI

2024

Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing.

International Journal of Biological Macromolecules

DOI

2024

Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds.

Food Chemistry

DOI

2024

Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing

Food Hydrocolloids

DOI

2024

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Food Frontiers

DOI

2024

Lipase etching effects-induced interaction between betanin nanocomplexes and polylactic acid and its 3D printing for food packaging.

Food Chemistry

DOI

2023

Thermal-induced-stable high internal phase emulsion for lycopene encapsulation and delivery: Pre-heat treatment mediated facilitation on the isomerization, stabilization, and release of lycopene

LWT

DOI

2023

Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing.

Carbohydrate Polymers

DOI

2023

3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets

Food Hydrocolloids

DOI

2023

The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents.

Food Chemistry

DOI

2023

Effect of polyethylene glycol on polysaccharides: From molecular modification, composite matrixes, synergetic properties to embeddable application in food fields.

Carbohydrate Polymers

DOI

2023

Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties

Food Hydrocolloids

DOI

2023

Effect of sorbitol on microencapsulation of gardenia blue and food 2D/3D printing

International Journal of Food Science & Technology

DOI

2023

Effect of different types of nanocellulose on the structure and properties of gelatin films

Food Hydrocolloids

DOI

2023

Chitosan particles modulate the properties of cellulose nanocrystals through interparticle interactions: Effect of concentration.

International Journal of Biological Macromolecules

DOI

2023

Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability

Food Hydrocolloids

DOI

2023

Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications.

Food Chemistry

DOI

2023

Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing

Food Bioscience

DOI

2023

Genipin-mediated subunit-subunit crosslinking of ferritin nanocages: Structure, properties, and its application for food bioactive compound sealing.

Food Chemistry

DOI

2023

Corrigendum to “Stabilizing performance of montmorillonite on fish gelatin-monascorubins system by labyrinth effect” [Prog. Org. Coat. 170 (2022) 106979]

Progress in Organic Coatings

DOI

2023

Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability.

Food Research International

DOI

2023

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect.

Journal of Agricultural and Food Chemistry

DOI

2022

Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing.

Food Chemistry

DOI

2022

Recent advances in protein-based emulsions: The key role of cellulose

Food Hydrocolloids

DOI

2022

Exploration of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Silkworm Pupae (Bombyx mori) Proteins Based on In Silico and In Vitro Assessments.

Journal of Agricultural and Food Chemistry

DOI

2022

Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science.

Journal of Agricultural and Food Chemistry

DOI

2022

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing

Food Hydrocolloids

DOI

2022

Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite

Food Hydrocolloids

DOI

2022

Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-properties.

Food Chemistry

DOI

2022

Stabilizing performance of montmorillonite on fish gelatin-monascorubins system by labyrinth effect

Progress in Organic Coatings

DOI

2022

Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing

Food Hydrocolloids

DOI

2022

High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing.

Food Chemistry

DOI

2022

Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin.

Carbohydrate Polymers

DOI

2022

Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing

Food Hydrocolloids

DOI

2022

Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation?

Food Hydrocolloids

DOI

2022

Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability

Innovative Food Science & Emerging Technologies

DOI

2022

Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application.

Food Chemistry

DOI

2022

Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil.

Food Chemistry

DOI

2022

A green extraction method for gelatin and its molecular mechanism

Food Hydrocolloids

DOI

2021

Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation

DOI

2021

Recent advances in gelatine and chitosan complex material for practical food preservation application

International Journal of Food Science & Technology

DOI

2021

Author response for "Recent advances in gelatin and chitosan complex material for practical food preservation application"

DOI

2021

Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin

Innovative Food Science & Emerging Technologies

DOI

2021

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

DOI

2021

Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method

DOI

2021

Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk.

Food Chemistry

DOI

2021

Effect of different dehydration methods on the properties of gelatin films.

Food Chemistry

DOI

2021

The development of natural and designed protein nanocages for encapsulation and delivery of active compounds

DOI

2021

Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling.

Food Chemistry

DOI

2021

Edible films from chitosan-gelatin: Physical properties and food packaging application

DOI

2021

Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

DOI

2021

Improved solubility and interface properties of pigskin gelatin by microwave irradiation.

International Journal of Biological Macromolecules

DOI

2020

Flexographic and screen printing of carboxymethyl chitosan based edible inks for food packaging applications

DOI

2020

Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: Factor optimization and structural characterization

DOI

2020

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration.

Colloids and Surfaces B: Biointerfaces

DOI

2020

Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect

Food Hydrocolloids

DOI

2020

Improvement of properties of smart ink via chitin nanofiber and application as freshness indicator

DOI

2020

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

DOI

2015

《材料科学基础实验》课程的网络化教学模式与实践

《科技展望》

2014

金属材料室温拉伸试验断后伸长的测定

《天津科技》

2003

硼氮纳米管研究进展

《化学研究》

Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels

Food Hydrocolloids

DOI

2021

Low-Temperature Fabricated Self-Charging Photocapacitors based on Integrated Perovskite Solar Cells and Quasi-Solid-State Supercapacitors

《第八届新型太阳能材料科学与技术学术研讨会论文集》

DOI

2019

Heterojunction interface passivation of Cu 2 ZnSnS 4 solar cells by UV-ozone treatment

《第六届新型太阳能电池材料科学与技术学术研讨会》