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Ningzhe Wang

Northeast Agricultural University

Harbin, 150038

China

  • Northeast Agricultural University

SCHOLARLY PAPERS

3

DOWNLOADS

120

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Emulsions Stabilized by Casein and Hyaluronic Acid: Effects of High Intensity Ultrasound on the Stability and Vitamin E Digestive Characteristics

Number of pages: 45 Posted: 16 Dec 2022
Ningzhe Wang, Jianjun Cheng, Yunqing Jiang, Yao Meng, Kaida Zhang, Qingfeng Ban and Xibo Wang
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 56 (1,010,164)

Abstract:

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Casein, Hyaluronic acid, Ultrasound treatment, Emulsion stability, Vitamin E, Delivery carrier

2.

Stabilization Mechanism and Digestion Characteristics of Pickering Emulsion Stabilized by Tempo-Oxidized Hyaluronic Acid/Chitosan Nanoparticles: Effect of Oxidation Degree

Number of pages: 46 Posted: 23 May 2023
Ningzhe Wang, Yurou Chen, Kaida Zhang, Yunqing Jiang, Xibo Wang and Qingfeng Ban
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 35 (1,249,711)

Abstract:

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Chitosan, Hyaluronic acid, Pickering emulsions, TEMPO, Delivery carrier

3.

Allowing Protein–Gellan Gum Composite Emulsion Gels to Exhibit the Printing Accuracy Inherent in Their 3d Printing: By Adjusting the Pretreatment of the Gels

Number of pages: 47 Posted: 01 Nov 2024
Ruiling Li, Ningzhe Wang, Chao Ma, Jiacheng Wang, Jing Wang and Xin Yang
Harbin Institute of Technology, Northeast Agricultural University, Harbin Institute of Technology, Yangzhou University, Chinese Academy of Agricultural Sciences (CAAS) and Harbin Institute of Technology
Downloads 29 (1,332,057)

Abstract:

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Print accuracy, Ovalbumin, ultrasound, protein structure, Polysaccharide-protein interactions