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Elsevier5
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Food Hydrocolloids1
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Qingfeng Luan results 5 · Newest (Page 1/1, per page 25)
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Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stressNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 179 · Elsevier
Tianhao Zhu; Mingze Xu; Yi Luan; Khubaib Ali; Peipei Yin; Qingling Wang; Rui Liu; Qingfeng Ge; Hai Yu; Mangang Wu
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In-situ emulsification in low-tension surfactant/polymer systems: Impacts on enhanced oil recoveryNARA Subscribed
Fuel · 2024 · Vol. 362 · Elsevier
Zheyu Liu; Yiqiang Li; Seyed Hossein Hejazi; Xiaoyan Wang; Xin Chen; Huoxin Luan; Qingfeng Hou; Li Liu
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Trade openness, globalization, and natural resources management: The moderating role of economic complexity in newly industrialized countriesNARA Subscribed
Resources Policy · 2023 · Vol. 85 · Pergamon
Xiuping Guo; Xianglei Meng; Qingfeng Luan; Yanhua Wang
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Development of organic-inorganic hybrid antimicrobial materials by mechanical force and application for active packagingNARA Subscribed
Food Packaging and Shelf Life · 2023 · Vol. 37 · Elsevier
Weizhong Zhu; Jiali Chen; Qingfeng Dong; Donglei Luan; Ningping Tao; Shanggui Deng; Li Wang; Yi Hao; Li Li
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Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline typesNARA Subscribed
Food Research International · 2023 · Vol. 164 · Elsevier
Qingling Wang; Yi Luan; Ziwei Tang; Zhikun Li; Chen Gu; Rui Liu; Qingfeng Ge; Hai Yu; Mangang Wu
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