Huijuan W. Zhang
Beijing, 100048, China
Last Updated: 09/26/2026
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Found 59 publications
Application and Future Development of Artificial Saliva in People with Dysphagia.
Journal: Journal of agricultural and food chemistry
Published: June 21, 2026
Research progress on molecular mechanism, structure-function relationship and application of salt ions regulating plant protein fibrils.
Journal: Food research international (Ottawa, Ont.)
Published: May 09, 2026
A Programmable Hydrogel Platform with Tunable Phase Transition Temperature and Mechanical Properties for Information Encryption and Soft Actuation.
Journal: Macromolecular rapid communications
Published: March 03, 2026
Recent advances in the construction of micro/nanofibres based on food-derived biopolymers using solution blown spinning technology: A review.
Journal: Food research international (Ottawa, Ont.)
Published: January 20, 2026
Engineering an Advanced Ionogel by Modulation the Solvent/Network Interactions: High Strength, Ultra-Stretchability, Thermosensitive Adhesion, Self-Healing, and Strain Sensing Capabilities.
Journal: Macromolecular rapid communications
Published: January 09, 2026
The mechanism of peptide composition-mediated polymorphism of gluten amyloid fibril aggregates: Structural characterization and morphological analysis.
Journal: Food chemistry
Published: October 31, 2025
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI.
Journal: Food chemistry
Published: June 17, 2025
Actin-myosin complex dissociation initiates programmed cell death during cold storage of grass carp muscle.
Journal: Food research international (Ottawa, Ont.)
Published: April 24, 2025
Electrospun wheat gluten/zein nanofibers co-loaded with ferulic acid and TiO2 as potential food active packaging.
Journal: Food research international (Ottawa, Ont.)
Published: April 23, 2025
Machine learning-guided anti-photoaging peptides from Chinese giant salamander skin: Efficient preparation and mechanistic insights.
Journal: Food chemistry
Published: February 25, 2025
High internal phase emulsion system for curcumin delivery co-constructed by wheat gluten amyloid fibrils and Lycium barbarum polysaccharide.
Journal: Food research international (Ottawa, Ont.)
Published: February 24, 2025
Last Updated: 09/26/2026