Shuangzhe Mao

机构：Institute of Food Science & Technology, Ministry of Agriculture and Rural Affairs, Ministry of Agriculture, Northwest A&F University

发表论文 9 篇 · 总被引 30 次 · h-index 2

代表论文

• A novel strategy to enhance photocatalytic killing of foodborne pathogenic bacteria by modification of non-metallic monomeric black phosphorus with Elaeagnus mollis polysaccharides (2023 · International Journal of Biological Macromolecules · 被引 15)
• Improvements of the increase of selenium-modified rate on the structural characteristics and antioxidant properties of Lycium barbarum polysaccharides by subcritical water method (2024 · Industrial Crops and Products · 被引 11)
• Effects of selenium supplementation on ornithine carbamoyl-transferase activity, the metabolisms of associated amino acids and fermentation flavors of Levilactobacillus brevis (2025 · Food Microbiology · 被引 2)
• The Characteristics and Mechanism of Curdlan Gum Replacing Sucrose to Enhance the Gelation of High-Methoxy Pectin and Its Improvement Effect on Gummy Candy (2026 · Journal of Agricultural and Food Chemistry · 被引 1)
• Efficient Luminogens with Aie Features for Simultaneous Dual Applications of “Light Up” Capturing and Killing Capability to Combat Drug-Resistant Bacteria (2022 · SSRN Electronic Journal · 被引 1)
• Research on the Highly Efficient and Low-Dose Improvement of Alcohol-Induced Liver Injury by High-Selenium-Content Modified Lycium barbarum Polysaccharides (2026 · Biological Trace Element Research)