Zhaomei Wang

4 ta ish

School of Food Science & Engineering, South China University of Technology, Guangzhou, 510640, China. [email protected]

1. Characterization, Optimization, and Scaling-up of Submerged Inonotus hispidus Mycelial Fermentation for Enhanced Biomass and Polysaccharide Production

   Ke Shen, Yuan‐Shuai Liu, Liyan Liu +3

   MaqolaFungal Biology and ApplicationsApplied Biochemistry and Biotechnology20241 iqtibos

   ABIABI:AkademIndex/openalex/2024.article.000489

2. Cellulose sulfate/EMIMAc solution: rheological properties and shaping into polyelectrolyte complexes for protein adsorption

   Wenqian Li, Zhaomei Wang, Manfeng Li +1

   MaqolaElectrostatics and Colloid InteractionsCellulose20210 iqtibos

   ABIABI:AkademIndex/openalex/2021.article.001395

3. Characterization, optimization and scaling up of submerged Inonotus hispidus mycelial fermentation for enhanced biomass and polysaccharide production

   Ke Shen, Yuan‐Shuai Liu, Liyan Liu +3

   PreprintFungal Biology and ApplicationsResearch Square20240 iqtibos

   ABIABI:AkademIndex/openalex/2024.preprint.000065

4. Chitin-glucan nanofibrils from Inonotus hispidus mycelium as Pickering emulsion stabilizers and lipid digestion regulators

   Ke Shen, Jian Yang, Jie Xiao +3

   MaqolaPickering emulsions and particle stabilizationInternational Journal of Biological Macromolecules20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.001106