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Publications by Sha Zhang
Influence of the Molecular Weight of Carboxymethylcellulose on Properties and Stability of Whey Protein-Stabilized Oil-In-Water Emulsions
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Tanshinone IIA and Astragaloside�IV Promote the Angiogenesis of Mesenchymal Stem Cell-Derived Endothelial Cell-Like Cells via Upregulation of Cx37, Cx40 and Cx43
Experimental and Therapeutic Medicine
Medicine
Cancer Research
Immunology
Microbiology
Related publications
Effect of Brine Salinity on the Stability of Hydrate-In-Oil Dispersions and Water-In-Oil Emulsions
Energy & Fuels
Fuel Technology
Power Technology
Chemical Engineering
Energy Engineering
Exergy Destruction in Pipeline Flow of Surfactant-Stabilized Oil-In-Water Emulsions
Energies
Control
Electronic Engineering
Energy Engineering
Renewable Energy
Energy
Fuel Technology
Sustainability
Optimization
Electrical
Power Technology
the Environment
Influence of Oil-In-Water Emulsions on Fluorescence Properties as Observed by Excitation-Emission Spectra
Journal of the European Optical Society
Optics
Atomic
Molecular Physics,
Phase Separation of Pickering-Type Emulsions - Influence of Particles on the Interfacial Properties of Oil/Water Systems
Chemie-Ingenieur-Technik
Chemistry
Chemical Engineering
Manufacturing Engineering
Industrial
Stability of Forskolin in Lipid Emulsions and Oil/Water Partition Coefficients.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Oil-In-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH
Nanomaterials
Materials Science
Chemical Engineering
Lactic-Acid Bacteria Fermentation-Induced Effects on Microstructure and Interfacial Properties of Oil-In-Water Emulsions Stabilized by Goat-Milk Proteins
LWT - Food Science and Technology
Food Science
Rheology of Water-In-Crude Oil Emulsions: Influence of Concentration and Temperature
Colloids and Interfaces
