Danli Wang

机构：Zhejiang University of Science and Technology

发表论文 7 篇 · 总被引 25 次 · h-index 3

代表论文

• Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability (2026 · Food Research International · 被引 13)
• Molecular weight of hyaluronic acid critically determines the structural and functional properties of its conjugates with milk proteins (2025 · Food Hydrocolloids · 被引 8)
• High-Efficiency Layer-by-Layer Microencapsulation of Lactobacillus sakei J15 Using Milk Protein–Hyaluronic Acid Conjugates and Chitosan to Enhance Probiotic Protection (2026 · Journal of Agricultural and Food Chemistry · 被引 5)
• Functional yak milk ice cream by incorporating Latilactobacillus sakei  microcapsules using milk protein–hyaluronic acid–chitosan multilayer systems (2026 · SSRN Electronic Journal)
• Effects of Dicaffeoylquinic Acid Isomers and Sequential Assembly with β-Lactoglobulin and Hyaluronic Acid on Developing an Effective Non-covalent Ternary Carrier for Curcumin (2026 · SSRN Electronic Journal)
• Human milk- inspired medium- and long-chain triacylglycerol emulsions: A promising carrier for lutein with enhanced physicochemical stability and digestive properties (2026 · SSRN Electronic Journal)