Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Qianzhu Lin, Mengshan Shang, Xiaojing Li, +7

Food Hydrocolloids

EngineeringEdible InksEdible PackagingBiofabricationFood Engineering +5

Polysaccharide-based colloids as fat replacers in reduced-fat foods

Jilong Wang, Mengshan Shang, Xiaojing Li, +8

Trends in Food Science & Technology

Food ColloidNutritionPolysaccharide-based ColloidsPolysaccharideFood Engineering

Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications

Qiaoxin Zheng, Mengshan Shang, Xiaojing Li, +7

Food Hydrocolloids

Response TypesHydrogelsBiopolymer GelEngineeringIntelligent Response +4

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Yaxu Meng, Mengshan Shang, Hangyan Ji, +5

Food Hydrocolloids

BiomanufacturingWhey Protein-coated OsaCurcumin Steady-state DeliveryRelease MechanismMicro-encapsulation +5

Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants

Wenqi Yin, Mengshan Shang, Xiaojing Li, +7

Food Bioscience

Food ChemistryChemical ConstituentsFood Bioactive CompoundFood ApplicationsMedicine +8

A dual physical crosslinking starch-based hydrogel exhibiting high strength, fatigue resistance, excellent biocompatibility, and biodegradability

Mengshan Shang, Han Jiang, Jiaqi Li, +5

Food Chemistry X

Materials ScienceHydrogelsHigh StrengthBiomanufacturingEngineering +12

Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode

Mengshan Shang, Wei Liu, Ling Chen, +2

Food Chemistry

BiologyNatural SciencesMolecular BiologyStarch ChainSubstitution Priority +2

To rationalize the substitution priority of octenyl succinic group along amylopectin chain: An analysis from the change of lamellar structure

Mengshan Shang, Ling Chen, Wei Liu, +2

Food Hydrocolloids

Protein AssemblyBiochemistryProtein FoldingNatural SciencesMolecular Biology +9

Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation

Jiefen Cui, Dan Liu, Yuyang Zhang, +6

Food Chemistry

Different types of dietary fibers from citrus peels synergistically stabilize pickering emulsions

Yuyang Zhang, Jiefen Cui, Mengshan Shang, +3

Food Hydrocolloids