Shengnan Wang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Shengnan Wang has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
He Liu
College of Food Science and Technology, Bohai University, Jinzhou 121013, People's Republic of China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
1 shared publication- He Liu
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
1 shared publication Hong Song
College of Food Science and Technology, Bohai University, Jinzhou 121013, People's Republic of China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
1 shared publication- Hui Yang
College of Food Science and Technology, Bohai University, Jinzhou, China
1 shared publication - Hui Yang
College of Food Science and Technology, Bohai University, Jinzhou 121013, People's Republic of China
1 shared publication Junting Wang
College of Food Science and Technology, Bohai University, Jinzhou 121013, People's Republic of China
1 shared publication
Latest Publications
- 7 August 2023
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (1) , 13-22
Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil–water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.
- 7 August 2023
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (1) , 13-22
Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil–water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.