Zijian Zhi

Ghent University

Belgium

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Articles (19)

Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies

Year:

2025

Destabilization of a model O/W/O double emulsion: From bulk to interface

Year:

2024

Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

Year:

2024

Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions

Year:

2024

Lima bean (<i>Phaseolus lunatus</i> Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions

Year:

2024

Soluble dietary fibers from solid-state fermentation of wheat bran by the fungus <i>Cordyceps cicadae</i> and their effects on colitis mice

Year:

2024

pH-responsive Pickering emulsion containing citrus essential oil stabilized by zwitterionically charged chitin nanofibers: Physicochemical properties and antimicrobial activity

Year:

2024

Structural Properties of a Heteropolysaccharide Released from <i>Isaria cicadae Miq.</i> Solid-State Fermented Wheat Bran

Year:

2023

Structural Properties of a Heteropolysaccharide Released from Isaria cicadae Miq. Solid-State Fermented Wheat Bran

Year:

2023

Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging

Year:

2023

Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity

Year:

2023

Isolation of melanoidins from heat-moisture treated ginseng and its inhibitory effect on choline metabolism

Year:

2023

Proanthocyanidins from Chinese Bayberry (<i>Myrica rubra Sieb. et Zucc.</i>) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

Year:

2023

Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

Year:

2023

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Year:

2022

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Year:

2022

A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness

Year:

2022

Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films

Year:

2022

Oxidized Chitin Nanocrystals Greatly Strengthen the Stability of Resveratrol-Loaded Gliadin Nanoparticles

Year:

2022

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