Area of research
Biomaterials · Materials Chemistry
Research interest
Research focused on Nanotechnology and Nanocellulose, with related work in Liquid crystal, Nanocrystal, Pickering emulsion. Notable publications include 'Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles', 'Functionalization of nanocellulose applied with biological molecules for biomedical application: A review', and 'Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System'.
Biosafety consideration of nanocellulose in biomedical applications: A review
Polysaccharide Nanocrystals-Based Chiral Nematic Structures: From Self-Assembly Mechanisms, Regulation, to Applications
Sawdust-derived cellulose nanofibrils with high biosafety for potential bioprinting
Regioselective functionalization of cellulose nanomaterial for advanced application
In situ biomineralization reinforcing anisotropic nanocellulose scaffolds for guiding the differentiation of bone marrow-derived mesenchymal stem cells
Accelerating Cellulose Nanocrystal Assembly into Chiral Nanostructures
Degradation Characteristics of Cellulose Acetate in Different Aqueous Conditions
Self-assembly of polysaccharide nanocrystals: from aggregation in suspensions to optical materials
Robust controller design of a semi-active quasi-zero stiffness air suspension based on polynomial chaos expansion
Rapid transesterification of cellulose in a novel DBU-derived ionic liquid: Efficient synthesis of highly substituted cellulose acetate
Functionalization of nanocellulose applied with biological molecules for biomedical application: A review
Spatio-Temporal Modification of Lignin Biosynthesis in Plants: A Promising Strategy for Lignocellulose Improvement and Lignin Valorization
Uncertainty Analysis and Optimization of Quasi-Zero Stiffness Air Suspension Based on Polynomial Chaos Method
A cyclic process for enzymatic hydrolysis and fermentation of lactic acid pretreated reed
Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles
Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System