Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservationHuaixiang Tian, Haibin Yuan, Haiyan Yu et al.|Food Packaging and Shelf Life|2023Cited by 37
Recent developments in cellulose-based Emulsion systems for food applications: A reviewHaibin Yuan, Huaixiang Tian, Haiyan Yu et al.|Food Hydrocolloids|2025Cited by 27
Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meatHaibin Yuan, Huaixiang Tian, Haiyan Yu et al.|International Journal of Biological Macromolecules|2024Cited by 15
Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milkHuaixiang Tian, Chang Ge, Ningwei Huang et al.|International Journal of Food Microbiology|2025Cited by 6
Analysis of the sweetening effects of lactone and ketone compounds in a cheddar cheese matrix using sensory analysis and molecular simulationHuaixiang Tian, Chen Chen, Haiyan Yu et al.|LWT|2024Cited by 4