The R&D center’s Dr. Wang Hailin and Prof. Xiang Leiwen, also the Director of the Center, together with Prof. Rao Pingfan of Zhejiang Gongshang University, published a research paper titled Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes in the international food research journal Food Hydrocolloids (IF=10.7, CAS I zone). Dr. Wang Hailin is the first author, Prof. Xiang Leiwen and Prof. Rao Pingfan are the co-corresponding authors, and Fujian Polytechnic Normal University is the first signatory unit.

Link to the paper:

https://doi.org/10.1016/j.foodhyd.2023.109415