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Zhifan Li

Henan University of Science and Technology

4

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Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging

2021 Journal of Food Science and Technology-mysore
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Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

2020 Food Hydrocolloids
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Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

2020 International Journal of Biological Macromolecules
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Controlled release of lysozyme based core/shells structured alginate beads with CaCO3 microparticles using Pickering emulsion template and in situ gelation

2019 Colloids and Surfaces B: Biointerfaces
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