代表论文
[1] Tian Xu, Jie Yang, Shuxian Hua, Yan Hong*, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li. Characteristics of starch-based Pickering emulsions from the interface perspective. Trends in Food Science & Technology, 2020, 105, 334-346. (IF 16.002，中科院1区top)
[2] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydrate Polymers, 2023, 305, 120566. (IF 10.723，中科院1区top)
[3] Tian Xu, Yan Hong*, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li. Adsorption and assembly of octenyl succinic anhydride starch /chitosan electrostatic complexes at oil-water interface. Langmuir, 2023, 39, 3006-3017. (IF 4.331，江南大学特殊认定1区top)
[4] Tian Xu, Chengchen Jiang, Zehao Huang, Zhengbiao Gu, Li Cheng, Yan Hong*. Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes. Carbohydrate Polymers, 2023, 299, 120149. (IF 10.723，中科院1区top)
[5] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*. Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions. Food Hydrocolloids, 2023, 139, 108526. (IF 11.504，中科院1区top)
[6] Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Yan Hong*. Complexation behavior of octenyl succinic anhydride starch with chitosan. Food Hydrocolloids, 2021, 119, 106848. (IF 11.504，中科院1区top)
[7] Tian Xu, Zhengbiao Gu, Li Cheng, Caiming Li, Zhaofeng Li, Yan Hong*.Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan. Food Hydrocolloids, 2023, 139: 108526. (IF 11.504，中科院1区top)
[8] Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Li Cheng, Yi Tong*, Yan Hong*. Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties. Carbohydrate Polymers, 2021, 267, 118228. (IF 10.723，中科院1区top)
[9] Tian Xu, Chengcheng Gao, Xiao Feng, Di Wu, Linghan Meng, Yan Zhang, Xiaozhi Tang*. Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions. International Journal of Biological Macromolecules, 2020, 150, 362-370. (IF 8.025，中科院1区top)
[10] Tian Xu, Chengcheng Gao, Xiao Feng, Yuling Yang, Xinchun Shen, Xiaozhi Tang*. Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 2019, 134, 230-236. (IF 8.025，中科院1区top)
[11] Tian Xu, Chengcheng Gao, Xiao Feng, Meigui Huang, Yuling Yang, Xiaozhi Tang*. Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films. Carbohydrate Polymers, 2019, 217, 116-125. (IF 10.723，中科院1区top)
[12] Tian Xu, Chengcheng Gao, Yuling Yang, Xinchun Shen, Meigui Huang, Shaowei Liu, Xiaozhi Tang*. Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic. Food Hydrocolloids, 2018, 84, 84-92. (IF 11.504，中科院1区top)
[13] 徐甜, 高成成, 汤晓智. 壳聚糖/植物精油可食性抗菌膜研究进展[J]. 食品工业科技, 2018, 39(18):323-335. (中国科技核心期刊CSTPCD)
