[1]Mengna Hou, Qing Li, Xiaoxue Liu, Chao Lu, Sen Li, Zhanzhong Wang,* and Leping Dang. Substantial

enhancement of the antioxidant capacity of a linolenic acid loaded microemulsion: chemical manipulation of the

oil−water interface by carbon dots and its potential application. J. Agric. Food Chem. 2018, 66, 6917-6925.

[2]  Qing Li, Leping Dang, Sen Li, Xiaoxue Liu, Yun Guo, Chao Lu, Xiaohong Kou, and Zhanzhong Wang*.

Preparation of αLinolenic-Acid-Loaded Water-in-Oil-in-Water Microemulsion and Its Potential as a Fluorescent

Delivery Carrier with a Free Label. J. Agric. Food Chem. 2018, DOI:10.1021/acs.jafc.8b04678.

[3]Hou Mengna, Liu Tiankuo, Zhang Bo, Chen Boru, Li Qing, Liu Xiaoxue, Wang Zhanzhong*, Dang Leping*,

Alpha-linolenic acid-loaded oil/water microemulsion: effects of phase behaviour simulation and environmental stress

on phase stabilizing and anti-oxidation capacity, Food Chemistry. 2018, 256 ,311–318.

[4] Zhanzhong Wang, Tiankuo Liu, Chao Lu and Leping Dang. Manipulating crystallization in lysozyme and

supramolecular self-arrangement in solution using ionic liquids. CrystEngComm, 2018, 20, 2284-2291.

[5]Mengna Hou, Leping Dang, Tiankuo Liu, Yun Guo, Zhanzhong Wang*. Novel Fluorescent Microemulsion:

Probing Properties, Investigating Mechanism, and Unveiling Potential Application. ACS Applied Materials &

Interfaces .2017, 9,25747-25754.

[6Boruchen,  Mengna Hou,  BoZhang,  Tiankuo Liu,  Yun Guo,  Leping Dang and  Zhanzhong Wang*. Enhancement of the solubility and antioxidant capacity of α-linolenic acid using an oil in water microemulsion. Food and Function, 2017,8,2792-2802

[7Wang Zhanzhong,Dang Leping,Han Ye,Jiang Pingping,Wei Hongyuan*,Crystallization Control of Thermal Stability and Morphology of Hen Egg White Lysozyme Crystals by Ionic Liquids,Journal of Agricultural and Food Chemistry,2010,58(9):5444-5448. 

[8]Boru Chen, Leping Dang, Xiao Zhang, Wenzhi Fang, Mengna Hou, Tiankuo Liu, Zhanzhong Wang*. Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking.Food Chemistry, 2017,219, 93-101.

[9] Zhanzhong Wang, Boru Chen, Xiao Zhang, Yan Li, Wenzhi Fang, Xiaoting Yu and Leping Dang,Fractionation of kudzu amylose and amylopectin and their microstructure and physicochemical properties,STARCH – STÄRKE,2017,69,3-4.

[10] Wang Zhanzhong,Yan Li, Wenzhi Fang, Qian Wang, Huazhi Xiao, Leping Dang*. Salting effect of the solubility and transformation kinetics of L-penylalanine anhydrate/monohydrate in aqueous solution.Industrial and Engineering Chemistry Research.53(2),  521-529,2014.

[11].Wang Zhanzhong,Fang Wenzhi, Li Yan,Yu Xiaoting. Effects of an ionic liquid as an additive on the thermal denaturation/degradation of lysozyme crystals,Asia-Pacific Journal of Chemical Engineering,2015,10(2):163-169.

[12]. Dang Leping,Li Shuai,Zhang Hong.,Si Yaobing,Wang Zhanzhong*,Crystallization Behavior of Palm Kernel Oil Monitored by in-situ FBRM and PVM during Suspension Crystallization,Advances in Materials Physics and Chemistry,2015,1(5):31-38.

[13]. Wang Zhanzhong*,Fang Wenzhi,Li Yan,A new strategy for protein crystallization : Effect of ionic liquids on lysozyme crystallization and morphology,Korean Journal of Chemical Engineering,2014,31(6):919-923.

[14]. Wang Zhanzhong*,Fang Wenzhi,Li, Yan,Solvated behavior and crystal growth mechanism of erythromycin in aqueous acetone solution,Korean Journal of Chemical Engineering,2014,31(1):120-124.

[15]. Dang Le-Ping,Fang Wen-Zhi,Li Yan,Wang Qian,Xiao Hua-Zhi,Wang Zhanzhong*,Ionic Liquid-Induced Structural and Activity Changes in Hen Egg White Lysozyme,Applied Biochemistry and Biotechnology,2013,169(1):290-300.

[16].Wang Qian,Fang Wenzhi,Li Yan,Xiao Huazhi,Wang Zhanzhong*,Measurement and correlation of solubility of N-chlorobenzenesulfonamide sodium and N-chloro-4-toluenesulfonamide sodium in binary ethanol + propan-2-ol mixtures from 278.00 K to 323.00 K,Fluid Phase Equilibria,2013,345:11-17.

[17].Wang Zhanzhong,Wang Qian,Liu Xiangshan,Fang Wenzhi,Li Yan,Xiao Huazhi*,Measurement and correlation of solubility of xylitol in binary water plus ethanol solvent mixtures between 278.00 K and 323.00 K,Korean Journal of Chemical Engineering,2013,30(4):931-936.

[18].Wang Zhanzhong ,Wang, Qian,Dang, Leping*,Ionic liquids as selectors for controlling the crystallization nucleation of hen egg white lysozyme,Biotechnology and Bioprocess Engineering,2012,17(5):1025-1030.

[19]. Xiao Huazhi,Wang Qian,Wang Zhanzhong*,Solubility of N-Chloro-4-toluenesulfonamide Sodium and N-Chlorobenzenesulfonamide Sodium in Ethanol, Water, 1-Propanol, and Butan-2-ol,Journal of Chemical and Engineering Data,2012,57(10):2718-2722.

[20]. Wang Zhanzhong ,Xiao Huazhi,Han Ye,Jiang Pingping,Zhou Zhijiang*,The Effect of Four Imidazolium Ionic Liquids on Hen Egg White Lysozyme Solubility,Journal of Chemical and Engineering Data,2011,56(4):1700-1703.

[21].于小婷,杨忠波,王鑫艳,汤明杰,王占忠(*),王化斌,AFM单分子力谱技术及 其在活体细胞和菌体 表面生物大分子研究中的最新进,生物化学与生物物理进展,2016,43(1):28-43.


[1]王占忠,党乐平,肖华志等.基于ILs的诱导结晶效应调控溶菌酶生物活性的方法,中国,专利申请号:ZL 201210464023.9(国家发明专利)


[3] 王占忠,党乐平,肖华志等.一种木糖醇/薄荷醇共结晶体及制备方法,中国,申请号201310484714.X(国家发明专利)

[4]王占忠,卫宏远等. 一种基于等电溶析耦合制备腺苷酸晶体的方法. 中国,申请号:2014100640031(国家发明专利)

[5] 王占忠,卫宏远等.一种基于冷却结晶制备大颗粒氯胺T的方法. 中国,申请号:2014100652310(国家发明专利)