| Bulk, foam, and interfacial properties of tannic acid/sodium caseinate nanocomplexes F Zhan, J Li, Y Wang, M Shi, B Li, F Sheng Journal of Agricultural and Food Chemistry 66 (26), 6832-6839, 2018 | 68 | 2018 |
| Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods F Zhan, J Yang, J Li, Y Wang, B Li Food Hydrocolloids 75, 81-87, 2018 | 62 | 2018 |
| Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends Y Hu, J Tian, J Zou, X Yuan, J Li, H Liang, F Zhan, B Li International journal of biological macromolecules 123, 1165-1171, 2019 | 59 | 2019 |
| Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches F Zhan, S Ding, W Xie, X Zhu, J Hu, J Gao, B Li, Y Chen Food Hydrocolloids 105, 105767, 2020 | 44 | 2020 |
| Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment F Zhan, X Yan, J Li, F Sheng, B Li Food Chemistry 337, 127763, 2021 | 40 | 2021 |
| Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities F Zhan, X Yan, F Sheng, B Li Food chemistry 330, 127172, 2020 | 36 | 2020 |
| Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes F Zhan, M Shi, Y Wang, B Li, Y Chen Journal of Molecular Liquids 285, 658-667, 2019 | 36 | 2019 |
| Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study Q Dan, W Xiong, H Liang, D Wu, F Zhan, Y Chen, S Ding, B Li Food Research International 120, 255-263, 2019 | 35 | 2019 |
| Improved foaming properties and interfacial observation of sodium caseinate-based complexes: Effect of carboxymethyl cellulose X Zhu, F Zhan, Y Zhao, Y Han, X Chen, B Li Food Hydrocolloids 105, 105758, 2020 | 30 | 2020 |
| Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch H Dun, H Liang, F Zhan, X Wei, Y Chen, J Wan, Y Ren, L Hu, B Li Food Hydrocolloids 103, 105652, 2020 | 30 | 2020 |
| The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: a study with AGEs-inhibition, multispectral … R Sobhy, F Zhan, E Mekawi, I Khalifa, H Liang, B Li Bioorganic chemistry 94, 103478, 2020 | 30 | 2020 |
| Foaming properties and linear and nonlinear surface dilatational rheology of sodium caseinate, tannin acid, and octenyl succinate starch ternary complex F Zhan, J Li, M Shi, D Wu, B Li Journal of agricultural and food chemistry 67 (8), 2340-2349, 2019 | 30 | 2019 |
| Enhancement of antioxidant and antibacterial properties for tannin acid/chitosan/tripolyphosphate nanoparticles filled electrospinning films: Surface modification of sliver … F Zhan, F Sheng, X Yan, Y Zhu, W Jin, J Li, B Li International Journal of Biological Macromolecules 104, 813-820, 2017 | 27 | 2017 |
| Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam F Zhan, J Hu, C He, J Sun, J Li, B Li Food Hydrocolloids 99, 105365, 2020 | 24 | 2020 |
| Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism J Zhu, Z Qian, M Eid, F Zhan, MA Ismail, J Li, B Li Food Hydrocolloids 112, 106275, 2021 | 22 | 2021 |
| Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic … F Zhan, Y Chen, J Hu, M Youssef, A Korin, J Li, B Li Food Hydrocolloids 102, 105627, 2020 | 21 | 2020 |
| A critical review on interplay between dietary fibers and gut microbiota S Ye, BR Shah, J Li, H Liang, F Zhan, F Geng, B Li Trends in Food Science & Technology, 2022 | 19 | 2022 |
| Overview of foam system: Natural material-based foam, stabilization, characterization, and applications F Zhan, M Youssef, BR Shah, J Li, B Li Food Hydrocolloids 125, 107435, 2022 | 16 | 2022 |
| Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role F Zhan, J Li, M Youssef, B Li Food Hydrocolloids 113, 106479, 2021 | 13 | 2021 |
| Encapsulation of Lactobacillus salivarius in single and dual biopolymer M Youssef, A Korin, F Zhan, E Hady, HY Ahmed, F Geng, Y Chen, B Li Journal of Food Engineering 294, 110398, 2021 | 12 | 2021 |
Bin Li，李斌Professor of food science, Huazhong Agriculture University在 mail.hzau.edu.cn 的电子邮件经过验证
