Mi Tang

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

Hongjie Dai, Yuan Li, Liang Ma et al. · Food Hydrocolloids · 2020 · 67 citations

Effective Stabilizers, Microemulsion, Cross-linked β-Lactoglobulin Nanoparticles +2

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Xin Feng, Hongjie Dai, Liang Ma et al. · Foods · 2019 · 59 citations · Full text

Food Colloid, Engineering, Food-grade Gelatin Nanoparticles +16

Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition

Xin Feng, Hongjie Dai, Yong Yu et al. · Food Hydrocolloids · 2022 · 53 citations

Materials Science, Biopolymer Gel, Engineering +7

Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies

Xin Feng, Hongjie Dai, Hongxia Tan et al. · Food Hydrocolloids · 2023 · 51 citations

Biopolymer Gel, Engineering, Polymer Science +7

Ultrasonic-assisted ultra-rapid synthesis of monodisperse meso-SiO2@Fe3O4 microspheres with enhanced mesoporous structure

Shengfu Ji, Hao Yang, Huan Zhang et al. · Ultrasonics Sonochemistry · 2013 · 43 citations

Materials Science, Molecular Sieve, Ultrasonic-assisted Ultra-rapid Synthesis +8