Beiwei Zhu

Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2

Shuang Song, Haoran Peng, Qingling Wang et al. · Food & Function · 2020 · 204 citations

Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Yan Guo, Xianhao Zhang, Wenhui Hao et al. · Carbohydrate Polymers · 2018 · 176 citations

Food Colloid, Engineering, Fat Substitutes +9

Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice

Zhenjun Zhu, Beiwei Zhu, Yujiao Sun et al. · Molecular Nutrition & Food Research · 2018 · 168 citations

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

Mingqian Tan, Zhuyi Lin, Yinxue Zu et al. · Food Research International · 2018 · 162 citations

Water Status, Multiple Freeze-thaw Cycles, Instant Sea Cucumber

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions

Longteng Zhang, Qian Li, Jing Shi et al. · Food Hydrocolloids · 2017 · 158 citations

Materials Science, Heat-induced Surimi Gels, Gel Properties +3