Biblio | College of Agricultural Sciences

Found 9 results

] Title Type Year

Filters: Author is Zhang, Hongcai [Clear All Filters]

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Z

H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y., “Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.”, Carbohydr Res, vol. 362, pp. 13-20, 2012.

H. Zhang, Yun, S., Song, L., Zhang, Y., and Zhao, Y., “The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate.”, Int J Biol Macromol, vol. 96, pp. 334-339, 2017.

H. Zhang, Jung, J., and Zhao, Y., “Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes.”, Carbohydr Polym, vol. 137, pp. 82-91, 2016.

H. Zhang, Zhang, Y., Bao, E., and Zhao, Y., “Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.”, Int J Biol Macromol, vol. 89, pp. 287-96, 2016.

H. Zhang, Fang, J., Deng, Y., and Zhao, Y., “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.

H. Zhang, Yang, S., Fang, J., Deng, Y., Wang, D., and Zhao, Y., “Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan.”, Carbohydr Polym, vol. 101, pp. 57-67, 2014.

H. Zhang, Jung, J., and Zhao, Y., “Preparation and characterization of cellulose nanocrystals films incorporated with essential oil loaded β-chitosan beads”, Food Hydrocolloids, vol. 69, pp. 164 - 172, 2017.

H. Zhang and Zhao, Y., “Preparation, characterization and evaluation of tea polyphenol–Zn complex loaded β-chitosan nanoparticles”, Food Hydrocolloids, vol. 48, pp. 260 - 273, 2015.

H. Zhang, Yang, J., and Zhao, Y., “High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products”, LWT - Food Science and Technology, vol. 60, no. 1, pp. 253 - 262, 2015.