Kailong Zhang

Kailong Zhang

Graduate Research Assistant Center for Renewable Carbon, University of Tennessee Knoxville

Publications

Published

  1. Zhang, K., Elder, T., Cheng, Z., Zhan, K., Peng, Y., & Li, M.* (2024). Cellulose nanofiber-templated metal-organic frameworks for fluorescent detection of methyl parathion pesticides, Journal of Environmental Chemical Engineering, 12(3), 112670.
  2. Zhang, K., Sutton, I., Smith, M. D., Harper, D. P., Wang, S., Wu, T., & Li, M.* (2023). Ambient-densified and polymer-free transparent wood film for smart food packaging window. iScience, 26(12), 108455.
  3. Kheam, R., Zhang, K., Elder, T., Bryant, N., Ragauskas, A., & Li, M.* (2023). Totally chlorine-free peracetic acid pulping for nanocellulose isolation from hemp and poplar. TAPPI Journal, 22(8), 529.
  4. Xie, D., Pu, Y., Meng, X., Bryant, N., Zhang, K., Wang, W., Ragauskas, A., & Li, M.* (2022). Effect of lignin structures on physicochemical properties of lignin-grafted-poly(caprolactone) and its application for water/oil separation. ACS Sustainable Chemistry & Engineering, 10(50), 16882-16895.
  5. Zhang, K., Ren, T., Harper, D., & Li, M.* (2022). Development of antimicrobial films with cinnamaldehyde stabilized by ethyl lauroyl arginate and cellulose nanocrystals. Food Packaging and Shelf Life, 33, 100886.
  6. Zhang, K., Dong, R., Hu, X., Ren, C., & Li, Y. (2021). Oat-based foods: Chemical constituents, glycemic index, and the effect of processing. Foods, 10(6), 1304.
  7. Zhang, K., Li, X., Li, J., Wang, X., Ren, T., Ma, Z., . . . Hu, X. (2021). Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide. Bioactive Carbohydrates and Dietary Fibre, 26, 100272.
  8. Zhang, K., Huang, T.-S., Yan, H., Hu, X., & Ren, T. (2020). Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration. International Journal of Biological Macromolecules, 145, 768-776.
  9. Zhang, K., Li, X., Ma, Z., & Hu, X. (2019). Solvent retention capacity of oat flour: relationship with oat β-glucan content and molecular weight. Food Hydrocolloids, 93, 19-23.