Mengzhen Ding - Concepedia

Author

Mengzhen Ding

Ministry of Agriculture and Rural Affairs

Also Known As

Meng-Zhen Ding, Mengzhen Ding

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Ministry of Agriculture and Rural Affairs Shanghai Ocean University Iowa State University Ames National Laboratory Monash University

About

Mengzhen Ding is an author at Ministry of Agriculture and Rural Affairs specializing in engineering, food engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	592
2	Medicine	7	7	349
3	Biomedical Engineering	6	6	374
4	Biochemistry	3	3	151
5	Health Sciences	2	2	119

Mengzhen Ding

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering Tingting Wu, Mengzhen Ding, Cuiping Shi, Chinese Chemical Letters Materials ScienceTissue EngineeringNanofiberVascular Tissue EngineeringEngineering	2019	128
Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins Ting Zhang, Rui Sun, Mengzhen Ding, Food Chemistry Biopolymer GelFood ColloidTilapia Skin GelatinsExtraction MethodsMicro-encapsulation	2020	122
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms Mengzhen Ding, Ting Zhang, Huan Zhang, Food Hydrocolloids Food ColloidPreparation FactorsStorage TemperatureMicro-encapsulationMicroemulsion	2019	120
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences Ting Zhang, Rui Sun, Mengzhen Ding, LWT Tissue EngineeringBone GelatinBiopolymer GelEmulsion Stability Differences	2020	109
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions Mengzhen Ding, Ting Zhang, Huan Zhang, Food Chemistry Biopolymer GelFood ColloidEngineeringPickering EmulsionsMicelle	2019	106
Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides Mengzhen Ding, Lijie Liu, Ting Zhang, Food Chemistry Interfacial Layer NumberStorage StabilityEdible PackagingMicro-encapsulationVitro Digestion	2020	82
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein Mengzhen Ding, Zixin Huang, Zhiying Jin, Food Hydrocolloids NutritionEngineeringFood CompositionBiochemistryFood Matrix	2021	77
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces Ting Zhang, Mengzhen Ding, Huan Zhang, Food Chemistry Food ColloidChemical Enhanced Oil RecoveryFish Oil-loaded EmulsionsCompetitive AdsorptionMicelle	2019	69
Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions Ting Zhang, Mengzhen Ding, Lina Tao, Food Hydrocolloids Tissue EngineeringBiopolymer GelBovine BoneEngineeringFish Oil-loaded Emulsions	2020	69
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability Mengzhen Ding, Ting Zhang, Huan Zhang, Food Science and Human Wellness Food ChemistryFood ColloidTraditional Emulsion StorageFish OilsMicro-encapsulation	2020	66

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