Zhiming Gao

机构：Hubei University of Technology · ORCID：0000-0002-9027-9943

发表论文 127 篇 · 总被引 1934 次 · h-index 27

代表论文

• The role of texture in the palatability and food oral processing (2023 · Food Hydrocolloids · 被引 67)
• Physical stability, microstructure and antimicrobial properties of konjac glucomannan coatings enriched with Litsea cubeba essential oil nanoemulsion and its effect on citruses preservation (2023 · International Journal of Biological Macromolecules · 被引 41)
• Fabrication, characterization and emulsifying properties of agarose microgel (2023 · International Journal of Biological Macromolecules · 被引 21)
• Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface (2024 · Food Hydrocolloids · 被引 18)
• Enhancement of konjac glucomannan/carrageenan blend films by incorporating cellulose nanocrystals/tannic acid stabilized Litsea cubeba essential oil Pickering emulsion and their application to pork preservation (2025 · International Journal of Biological Macromolecules · 被引 15)
• Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions (2023 · Food Research International · 被引 15)