代表性学术成果:
(1)Zhong W1, Li J, Wang C, Zhang T. Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method. Food Chem. 2023;414:135684(ESI高被引).
(2)Zhong W1, Wang Q, Shen X. Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides. Food Chem. 2024;434:137447 (ESI高被引).
(3)Zhong W1, Xu L, Wang Q, Shen X. Formation of bovine serum albumin–galangin nanoparticles and their potential to inhibit reactive oxygen species–induced inflammation: Ethanol desolvation versus pH-shifting method. J Dairy Sci. 2025;108(1):282-297.
(4)Zhong W1, Li J, Dai J, Wang C, Zhang T. Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate. Food Biosci. 2021;42:101109.
(5)Zhong W1, Wang Q, Li M, Deng X, Shen X. Co-assembled whey protein and proanthocyanidins as promising biocarrier for hydrophobic pterostilbene: Fabrication, characterization and cellular antioxidant potential. J Dairy Sci. Published online 2023.
(6)Zhong W1, Li C, Diao M, Yan M, Wang C, Zhang T. Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio. Colloids Surf B Biointerfaces. 2021;203:111758.
(7)Zhong W1, Zhang T, Dong C, Li J, Dai J, Wang C. Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin. Colloids Surf A Physicochem Eng Asp.
(8)Hu S1, Zhong W1, Pei Y, et al. Synergistic antibacterial and anti-inflammatory potentials of dual-loaded self-healing hydrogel for methicillin-resistant Staphylococcus aureus-infected wound healing. J Pharm Anal. 2025:101376.