Shenghua Ding - Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences

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论文共 156 篇作者统计合作学者相似作者

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Non-covalent in Situ Self-Assembly of Fruit Peel Waste into Eco-Friendly Pectocellulosic Bioplastics with High Strength, Flexibility and Processability Properties

Shikai Zhang,Houshen Li, Bowen Zhang,Shiyun Ai,Yang Shan,Shenghua Ding

CHEMICAL ENGINEERING JOURNAL (2025)

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Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic Compounds

Jing Huang, Xuenan Zhang, Hang Yang, Zhenbiao Li, Zhengfang Xue, Qingqing Wang, Xinyuan Zhang,Shenghua Ding,Zisheng Luo,Yanqun Xu

FOODS（2025）

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Transcriptomic and Metabolomic Analyses Reveal the Mechanism of Cold Chain Breaks Accelerate Postharvest Kiwifruit Ripening and Flavonoid Loss

Haiying Yang, Yiyang Li,Shikai Zhang, Ke Ding,Rongrong Wang,Yang Shan,Shenghua Ding

SCIENTIA HORTICULTURAE (2025)

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Improving the Prebiotic Activity and Oxidative Stability of Carboxymethyl Curdlan - Quercetin Conjugates Stabilized Pickering Emulsions for the Colonic Targeting Delivery of Curcumin

Huan Li, Wenjiang He, Zijun Wang,Qun Zhang, Die Hu, Ke Ding,Qiutao Xie,Yanqun Xu,Yang Shan,Shenghua Ding

FOOD RESEARCH INTERNATIONAL (2025)

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Fenton Reaction-Driven Oxidative Modification of Natural Polysaccharides: Insights and Innovations on Properties

Ying Xie, Ke Ding,Shikai Zhang,Saiqing Xu,Haishan Xu, Huan Li,Rongrong Wang,Yang Shan,Shenghua Ding

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2025)

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Lily Bulb Polyphenol Oxidase Obtained Via an Optimized Multi-Stage Separation Strategy for Structural Analysis and Browning Mechanism Elucidation

Haishan Xu,Xinyu Wang,Huan Li, Ying Xie, Ke Ding,Saiqing Xu,Shenghua Ding,Rongrong Wang

FOOD CHEMISTRY（2025）

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Bigels As Capsaicin and Gallic Acid Co-Delivery Systems: Controlled Release and Enhanced Bioavailability

Xinyao Wang,Hui Tang,Mengjuan Chen, Lingzhi Wu,Jingjing Liu, Yang Liu,Keying Qin,Shenghua Ding,Rongrong Wang,Liwen Jiang

Journal of food scienceno. 3 (2025): e70147-e70147

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Delaying Quality Deterioration with Multifunctional Gelatin-Based Film by Inhibiting Microbial Growth in Fresh-Cut Navel Oranges

Ying Xie,Saiqing Xu, Ke Ding, Haiying Yang, Haishan Xu, Xinbei Qiao, Qi Tang, Zijun Wang,Rongrong Wang,Yanqun Xu,Yang Shan,Shenghua Ding

Food Research International (2025): 116317

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Sulfonated Cellulose Nanocrystalline- and Pea Protein Isolate-Mixture Stabilizes the Citral Nanoemulsion to Maintain Its Functional Activity for Effectively Preserving Fruits

Yuying Sun,Haishan Xu,Ying Xie, Ke Ding, Qike Liu, Yawen Li,Nengguo Tao,Shenghua Ding,Rongrong Wang

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2025)

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Co-fermentation of Lactiplantibacillus and Streptococcusccus Enriches the Key-Contribution Volatile and Non-Volatile Components of Jujube Juice

Jing Li,Haishan Xu,Huan Li,Ying Xie,Ke Ding,Saiqing Xu, Zijun Wang,Rongrong Wang,Cuiping Yi,Shenghua Ding

Food research international (Ottawa, Ont) (2024): 115093-115093

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