The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interface - Yanmo Pan; Shucheng Liu; Zongyuan Han; Liping Shen; Hui Gong; Yang Liu (Food Research International, 2026)

Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsions - Yanmo Pan; Yumin Niu; Shucheng Liu; Yuxuan Wu; Zhuoyan Li; Xueyan Cao; Zongyuan Han; Jun-Hua Shao; Hongwu Ji; Mouming Zhao (Food Chemistry, 2026)

Assembly mechanism and digestive characteristics at pork myofibrillar protein-fish oil oleogel interface: Oil phase crystallization behavior - Liping Shen; Shuai Wei; Zongyuan Han; Yanmo Pan; Yantao Yin; Jun-Hua Shao; Shucheng Liu (Food Research International, 2026)

Interfacial assembly adjusting digestion and releasing mechanism of structured fish oil emulsions - Yanmo Pan; Shucheng Liu; Zongyuan Han; Jiahan Liang; Wenhui Ma; Yumin Niu; Feibai Zhou; Jun-Hua Shao; Mouming Zhao (Food Chemistry, 2026)

Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network - Kaixing Cheng; Shucheng Liu; Zongyuan Han; Yanmo Pan; Jun-Hua Shao; Mouming Zhao (Food Chemistry, 2025)

Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR - Shucheng Liu; Limeng Wang; Yanmo Pan; Qinxiu Sun; Shuai Wei; Qiuyu Xia; Zefu Wang; Zongyuan Han; Yang Liu (Food Research International, 2025)

The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction - Yanmo Pan; Shucheng Liu; Zongyuan Han; Huishan Li; Haoyan Lai; Jun-Hua Shao; Naiyong Xiao; Wen Xia (Food Hydrocolloids, 2025)

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition - Zongyuan Han; Kaixing Cheng; Yanmo Pan; Fei Chen; Jun-Hua Shao; Shucheng Liu; Qinxiu Sun; Shuai Wei; Hongwu Ji (Food Chemistry, 2024)

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments - Yanmo Pan; Shucheng Liu; Zongyuan Han; Liping Shen; Wei Lan; Jun-Hua Shao; Kaixing Cheng; Yang Liu; Qiuyu Xia; Zefu Wang; Qinxiu Sun; Shuai Wei (Food Hydrocolloids, 2024)

Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances - Duanying Huang; Qinchao Sun; Jiaojiao Meng; Jie Xu; Yanmo Pan; Ouyang Zheng; Shucheng Liu; Qinxiu Sun (Innovative Food Science & Emerging Technologies, 2024)

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction - Kaixing Cheng; Yanmo Pan; Zongyuan Han; Zefu Wang; Qinxiu Sun; Shuai Wei; Qiuyu Xia; Yang Liu; Shucheng Liu; Jun-Hua Shao (Food Chemistry, 2024)