Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH by Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong

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Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability by Mengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong

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Effects of processing methods on the properties and digestibility of protein and fat in meat products by Yulu Wang, Yiting Wang, Xuanyi Cai, Zixin Huang, Chunbao Li, Mengzhen Ding

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Preparation of Multicore Millimeter-Sized Spherical Alginate Capsules to Specifically and Sustainedly Release Fish Oil by Lina Tao, Panpan Wang, Ting Zhang, Mengzhen Ding, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong

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Quality of Pedestrian Networks Around Metro Stations: An Assessment Based on Approach Routes by Qiyao Yang, Zheng Zhang, Jun Cai, Mengzhen Ding, Lemei Li, Shaohua Zhang, Zhenang Song, Feiyang Chen, Yi Ling

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