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91 Liu H, Fang X, Guo S, ……, Yao J*. Isolation and evaluation of a Bacillus altitudinis strain to improve cigar tobacco leaves fermentation[J/OL]. Front. Bioeng. Biotechnol.., 2025, 13[2025-08-16]. DOI:10.3389/fbioe.2025.1636506.

90 Peng B, Wen S, He W, ……, Yao J*. The aggregation, rheological and structural properties of casein-dextran colloids induced by critical-zone-intensity ultrasound[J/OL]. Ultrason. Sonochem., 2025, 119: 107385. DOI:10.1016/j.ultsonch.2025.107385.

89 Yang H, Yao S, Hao L, et al. Utilization of lactiplantibacillus plantarum to enhance the flavor quality and safety properties of radish paocai[J/OL]. Food Biosci., 2025, 68: 106511. DOI:10.1016/j.fbio.2025.106511.

88 Zhang B, Mao Q, He W, ……, Yao J*. A self-cleaning biocatalytic membrane with adjusted polyphenol deposition for edible oil-water separation[J/OL]. Polymer, 2025, 318: 127960. DOI:10.1016/j.polymer.2024.127960.

87 Yang F, Wang X, Shan Y,……, Yao J*. Pre-ozonation coupled with forward osmosis with fertilizer as draw solution for simultaneous wastewater treatment and agricultural irrigation[J/OL]. Desalination, 2024, 592: 118187. DOI:10.1016/j.desal.2024.118187.

86 Zhang Y, Zhang Z, Huang J, et al. Characterizing the contribution of strain specificity to the microbiota structure and metabolites of muqu and fresh high-temperature daqu[J/OL]. Foods, 2024, 13(19): 3098. DOI:10.3390/foods13193098.

85 Fang X, Qin Y, Liu T, ……, Yao J*. Roles of cigar microbes in flavor formation during roasted-rice leachate fermentation[J/OL]. Appl. Microbiol. Biotechnol., 2024, 108(1): 457. DOI:10.1007/s00253-024-13289-x.

84 Yang M, Huang J, Zhou R, et al. Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in doubanjiang[J/OL]. Food Biosci., 2024, 61: 104913. DOI:10.1016/j.fbio.2024.104913.

83 Yao S, Yang H, Zhang M, et al. Sucrose contributed to the biofilm formation of tetragenococcus halophilus and changed the biofilm structure[J/OL]. Food Microbiol., 2024, 124: 104616. DOI:10.1016/j.fm.2024.104616.

82 Yang H, Hao L, Jin Y, et al. Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation[J/OL]. Biotechnol. Adv., 2024, 74: 108397. DOI:10.1016/j.biotechadv.2024.108397.

81 Huang Z, Yang H, He M, ……, Yao J*. Effect of pear juice concentrates on the metabolism of saccharomyces cerevisiae during fermentation[J/OL]. Food Biosci, 2024, 58: 103710. DOI:10.1016/j.fbio.2024.103710.

80 Xia H, Jin Y, Zhao D, et al. Mining the factors driving the succession of microbial community in pit mud used for the production of nongxiangxing baijiu[J/OL]. LWT, 2024, 195: 115806. DOI:10.1016/j.lwt.2024.115806.

79 Yao S, Tu R, Jin Y, et al. Improvement of the viability of tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA-seq and iTRAQ analyses[J/OL]. J. Sci. Food Agric., 2024, 104(6): 3559-3569. DOI:10.1002/jsfa.13240.

78 Xia H, Jin Y, Zhao D, et al. Tannery wastewater treated by pre-ozonation with ultrafiltration-forward osmosis: Pollutants retention performance and membrane fouling characteristics[Preprint]. 2025-08-16. DOI:10.2139/ssrn.4796662.

77 Yang F, Wang X, Shan Y, ……, Yao J*. Pre-ozonation coupled with forward osmosis with fertilizer as draw solution for simultaneous wastewater treatment and agricultural irrigation[J/OL]. Desalination, 2024, 592: 118187. DOI:10.1016/j.desal.2024.118187.

76 Wang D, Hao L, Jiao X, et al. Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast[J/OL]. J. Sci. Food Agric, 2024, 104(4): 2398-2405. DOI:10.1002/jsfa.13162.

75 Yang F, Wang X B, Shan Y,……, Yao J*. Research recap of membrane technology for tannery wastewater treatment: A review[J/OL]. Collagen and Leather, 2023, 5(1): 24. DOI:10.1186/s42825-023-00132-8.

74 Huang P, Jin Y, Liu M, et al. Exploring the successions in microbial community and flavor of daqu during fermentation produced by different pressing patterns[J/OL]. Foods, 2023, 12(13): 2603. DOI:10.3390/foods12132603.

73 Wen S, Huang J, Zhou R, ……, Yao J*. Molecular mechanism of casein-chitosan fouling during microfiltration[J/OL]. Sep. Purif. Technol., 2023, 325: 124659. DOI:10.1016/j.seppur.2023.124659.

72 Wang D, He Z, Xia H, et al. Engineering acetyl-CoA metabolism to enhance stress tolerance of yeast by regulating membrane functionality[J/OL]. Food Microbiol., 2023, 115: 104322. DOI:10.1016/j.fm.2023.104322.

71 Yang M, Huang J, Zhou R, et al. Discriminating the effects of microbial fortification on quality of pixian doubanjiang-pei manufactured by different chili varieties[J/OL]. Food Biosci., 2023, 54: 102880. DOI:10.1016/j.fbio.2023.102880.

70 He M, Jin Y, Liu M, et al. Metaproteomic investigation of enzyme profile in daqu used for the production of nongxiangxing baijiu[J/OL]. Int. J. Food Microbiol., 2023, 400: 110250. DOI:10.1016/j.ijfoodmicro.2023.110250.

69 Yang H, Wang D, Jin Y, et al. Arginine deiminase pathway of tetragenococcus halophilus contributes to improve the acid tolerance of lactic acid bacteria[J/OL]. Food Microbiol, 2023, 113: 104281. DOI:10.1016/j.fm.2023.104281.

68 Mi T, Jin Y, Che Y, et al. Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai[J/OL]. Int. J. Food Microbiol., 2023, 388: 110087. DOI:10.1016/j.ijfoodmicro.2023.110087.

67 Que Z, Jin Y, Huang J, et al. Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation[J/OL]. Trends Food Sci. Technol., 2023, 133: 160-175. DOI:10.1016/j.tifs.2023.01.010.

66 Wang D, He Z, Liu M, et al. Exogenous fatty acid renders the improved salt tolerance in zygosaccharomyces rouxii by altering lipid metabolism[J/OL]. LWT, 2023, 177: 114579. DOI:10.1016/j.lwt.2023.114579.

65 Tang Q, Chen X, Huang J, et al. Mechanism of enhancing pyrazines in daqu via inoculating bacillus licheniformis with strains specificity[J/OL]. Foods, 2023, 12(2): 304. DOI:10.3390/foods12020304.

64 Wang D, He Z, Xia H, et al. Engineering acetyl-CoA metabolism to enhance stress tolerance of yeast by regulating membrane functionality[J/OL]. Food Microbiol, 2023, 115: 104322. DOI:10.1016/j.fm.2023.104322.

63 Wen S, Huang J, Zhou R, ……, Yao J*. Molecular mechanism of casein-chitosan fouling during microfiltration[J/OL]. Sep. Purif. Technol., 2023, 325: 124659. DOI:10.1016/j.seppur.2023.124659.

62 Liu T, Guo S, Wu C, ……, Yao J*. Phyllosphere microbial community of cigar tobacco and its corresponding metabolites[J/OL]. Front. Microbiol., 2022, 13[2025-08-16]. DOI:10.3389/fmicb.2022.1025881.

61 Yao S, Zhou R, Jin Y, et al. Formation of biofilm changed the responses of tetragenococcus halophilus to ethanol stress revealed by transcriptomic and proteomic analyses[J/OL]. Food Res. Int., 2022, 161: 111817. DOI:10.1016/j.foodres.2022.111817.

60 Wang D, He M, Zhang M, et al. Food yeasts: Occurrence, functions, and stress tolerance in the brewing of fermented foods[J/OL]. Crit. Rev. Food Sci. Nutr., 2023, 63(33): 12136-12149. DOI:10.1080/10408398.2022.2098688.

59 Yao S, Hao L, Zhou R, et al. Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication[J/OL]. Compr. Rev. Food Sci. Food Saf., 2022, 21(4): 3346-3375. DOI:10.1111/1541-4337.12991.

58 Qi Q, Huang J, Zhou R, et al. Characterising the mechanism of abating biogenic amines accumulation by cocultures of zygosaccharomyces rouxii and tetragenococcus halophilus[J/OL]. LWT, 2022, 164: 113672. DOI:10.1016/j.lwt.2022.113672.

57 He M, Jin Y, Zhou R, et al. Dynamic succession of microbial community in nongxiangxing daqu and microbial roles involved in flavor formation[J/OL]. Food Res. Int., 2022, 159: 111559. DOI:10.1016/j.foodres.2022.111559.

56 Wang D, Mi T, Huang J, et al. Metabolomics analysis of salt tolerance of zygosaccharomyces rouxii and guided exogenous fatty acid addition for improved salt tolerance[J/OL]. J. Sci. Food Agric., 2022, 102(14): 6263-6272. DOI:10.1002/jsfa.11975.

55 Qi Q, Huang J, Zhou R, et al. Abating biogenic amines and improving the flavor profile of cantonese soy sauce via co-culturing tetragenococcus halophilus and zygosaccharomyces rouxii[J/OL]. Food Microbiol., 2022, 106: 104056. DOI:10.1016/j.fm.2022.104056.

54 Li Z, Xiao S, Xiong Q, ……, Yao J*. Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute[J/OL]. J. Food Eng., 2022, 333: 111122. DOI:10.1016/j.jfoodeng.2022.111122.

53 Yao S, Hao L, Zhou R, et al. Formation of biofilm by tetragenococcus halophilus benefited stress tolerance and anti-biofilm activity against S. aureus and S. Typhimurium[J/OL]. Front. Microbiol., 2022, 13[2025-08-16]. DOI:10.3389/fmicb.2022.819302.

52 Li D, Huang M, Dong S, et al. Comprehensive transcriptomic analysis of heterotrophic nitrifying bacterium klebsiella sp. TN-10 in response to nitrogen stress[J/OL]. Microorganisms, 2022, 10(2): 353. DOI:10.3390/microorganisms10020353.

51 Peng B, Li Z, Xiong Q, ……, Yao J*. Casein-dextran complexes subjected to microfiltration: Colloidal properties and their corresponding processing behaviors[J/OL]. J. Food Eng., 2022, 320: 110913. DOI:10.1016/j.jfoodeng.2021.110913.

50 Yang M, Huang J, Zhou R, et al. Exploring major variable factors influencing flavor and microbial characteristics of pixian doubanjiang[J/OL]. Food Res. Int., 2022, 152: 110920. DOI:10.1016/j.foodres.2021.110920.

49 Zhang L, Huang J, Zhou R, et al. The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi[J/OL]. Food Res. Int., 2021, 150: 110747. DOI:10.1016/j.foodres.2021.110747.

48 Wang J, Wang J, Wu C, ……, Yao J*. Characteristics and valorization potential of fermentation waste of greengage (prunus mume)[J/OL]. Appl. Sci., 2021, 11(18): 8296. DOI:10.3390/app11188296.

47 Li Z, Wu C, Huang J, ……, Yao J*.Membrane fouling behavior of forward osmosis for fruit juice concentration[J/OL]. Membranes, 2021, 11(8): 611. DOI:10.3390/membranes11080611.

46 Zhang L, Huang J, Zhou R, et al. Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce[J/OL]. Food Sci. Technol. Res., 2021, 27(3): 405-416. DOI:10.3136/fstr.27.405.

45 Yang F, Huang Z, Huang J, ……, Yao J*. Tanning wastewater treatment by ultrafiltration: Process efficiency and fouling behavior[J/OL]. Membranes, 2021, 11(7): 461. DOI:10.3390/membranes11070461.

44 Qi Q, Huang J, Zhou R, et al. Exploring a degradation strategy for biogenic amines based on the cantonese soy sauce production method[J/OL]. Food Control, 2021, 130: 108281. DOI:10.1016/j.foodcont.2021.108281.

43 Xiao S, Li Z, Xiong Q, ……, Yao J*. Exploration of sodium lactate as the draw solute of forward osmosis for food processing[J/OL]. J. Food Eng., 2021, 296: 110465. DOI:10.1016/j.jfoodeng.2020.110465.

42 Yang M, Huang J, Zhou R, et al. Characterizing the microbial community of pixian doubanjiang and analysing the metabolic pathway of major flavour metabolites[J/OL]. LWT, 2021, 143: 111170. DOI:10.1016/j.lwt.2021.111170.

41 Yao S, Hao L, Zhou R, et al. Co-culture with tetragenococcus halophilus improved the ethanol tolerance of zygosaccharomyces rouxii by maintaining cell surface properties[J/OL]. Food Microbiol., 2021, 97: 103750. DOI:10.1016/j.fm.2021.103750.

40 Wang D, Zhang M, Huang J, et al. Heat preadaptation improved the ability of zygosaccharomyces rouxii to salt stress: A combined physiological and transcriptomic analysis[J/OL]. Appl. Microbiol. Biotechnol., 2021, 105(1): 259-270. DOI:10.1007/s00253-020-11005-z.

39 Yang M, Huang J, Zhou R, et al. Characterization of the flavor in traditional pixian doubanjiang by polyphasic quantitative detection technology[J/OL]. Food Res. Int., 2020, 138: 109753. DOI:10.1016/j.foodres.2020.109753.

38 Yang H, Zhang L, Li J, et al. Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in tetragenococcus halophilus[J/OL]. Food Res. Int., 2021, 140: 110005. DOI:10.1016/j.foodres.2020.110005.

37 Qi Q, Huang J, Zhou R, et al. Characterizing microbial community and metabolites of cantonese soy sauce[J/OL]. Food Biosci., 2021, 40: 100872. DOI:10.1016/j.fbio.2020.100872.

36 Guo H, Li Z, Huang J,……, Yao J*. Microfiltration of soy sauce: Efficiency, resistance and fouling mechanism at different operating stages[J/OL]. Sep. Purif. Technol., 2020, 240: 116656. DOI:10.1016/j.seppur.2020.116656.

35 Yao S, Zhou R, Jin Y, et al. Co-culture with tetragenococcus halophilus changed the response of zygosaccharomyces rouxii to salt stress[J/OL]. Process Biochem., 2020, 95: 279-287. DOI:10.1016/j.procbio.2020.02.021.

34 Xiong Q M, Liu J, Liu M, ……, Yao J*. Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process[J/OL]. RSC Adv., 2020, 10(2): 655-665. DOI:10.1039/C9RA09034G.

33 Liang R, Huang J, Wu X, et al. Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce[J/OL]. J. Food Sci. Technol., 2020, 57(4): 1544-1552. DOI:10.1007/s13197-019-04190-x.

32 He G, Huang J, Wu C, et al. Bioturbation effect of fortified daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem[J/OL]. Food Res. Int., 2020, 129: 108851. DOI:10.1016/j.foodres.2019.108851.

31 Li D, Liang X, Li Z, et al. Effect of chemical oxygen demand load on the nitrification and microbial communities in activated sludge from an aerobic nitrifying reactor[J/OL]. Can. J. Microbiol., 2020, 66(1): 59-70. DOI:10.1139/cjm-2018-0599.

30 Wang D, Zhang M, Huang J, et al. Zygosaccharomyces rouxii combats salt stress by maintaining cell membrane structure and functionality[J/OL]. 2020, 30(1): 62-70. DOI:10.4014/jmb.1904.04006.

29 Liang R, Huang J, Wu X, et al. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce[J/OL]. J. Sci. Food Agric., 2019, 99(13): 5687-5695. DOI:10.1002/jsfa.9830.

28 Li D, Jin Y, Huang J, et al. Effect of NaCl on nitrification performance and extracellular polymeric substance characteristic of klebsiella sp. TN-10[J/OL]. Environ. Sci. Pollut. Res., 2019, 26(24): 24900-24910. DOI:10.1007/s11356-019-05742-6.

27 Liang R, Huang J, Wu X, et al. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure[J/OL]. Food Res. Int., 2019, 123: 801-808. DOI:10.1016/j.foodres.2019.06.002.

26 Li D, Liang X, Jin Y, et al. Isolation and nitrogen removal characteristics of an aerobic heterotrophic nitrifying-denitrifying bacterium, klebsiella sp. TN-10[J/OL]. Appl. Biochem. Biotechnol., 2019, 188(2): 540-554. DOI:10.1007/s12010-018-02932-9.

25 Rey C, Hengl N, Baup S, et al. Structure, rheological behavior, and in situ local flow fields of cellulose nanocrystal dispersions during cross-flow ultrafiltration[J/OL]. ACS Sustainable Chem. Eng., 2019, 7(12): 10679-10689. DOI:10.1021/acssuschemeng.9b01333.

24 Tang Q, He G, Huang J, et al. Characterizing relationship of microbial diversity and metabolite in sichuan xiaoqu[J/OL]. Front. Microbiol., 2019, 10[2025-08-16]. DOI:10.3389/fmicb.2019.00696.

23 Wang D, Hao Z, Zhao J, et al. Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of zygosaccharomyces rouxii[J/OL]. Process Biochem., 2019, 82: 59-67. DOI:10.1016/j.procbio.2019.04.009.

22 He G, Dong Y, Huang J, et al. Alteration of microbial community for improving flavor character of daqu by inoculation with bacillus velezensis and bacillus subtilis[J/OL]. LWT, 2019, 111: 1-8. DOI:10.1016/j.lwt.2019.04.098.

21 Jin Y, Li D, Ai M, et al. Correlation between volatile profiles and microbial communities: a metabonomic approach to study jiang-flavor liquor daqu[J/OL]. Food Res. Int., 2019, 121: 422-432. DOI:10.1016/j.foodres.2019.03.021.

20 Yao S, Zhou R, Jin Y, et al. Effect of co-culture with tetragenococcus halophilus on the physiological characterization and transcription profiling of zygosaccharomyces rouxii[J/OL]. Food Res. Int., 2019, 121: 348-358. DOI:10.1016/j.foodres.2019.03.053.

19 He G, Huang J, Zhou R, et al. Effect of fortified daqu on the microbial community and flavor in Chinese strong-flavor liquor brewing process[J/OL]. Front. Microbiol., 2019, 10[2025-08-16]. DOI:10.3389/fmicb.2019.00056.

18 Guo H, Huang J, Zhou R, ……, Yao J*. Microfiltration of raw soy sauce: Membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties[J/OL]. RSC Adv., 2019, 9(6): 2928-2940. DOI:10.1039/C8RA08395A.

17 Liang R, Huang J, Wu X, et al. Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment[J/OL]. Int. J. Food Prop., 2019, 22(1): 1998-2008. DOI:10.1080/10942912.2019.1698603.

16 Ai M, Qiu X, Huang J, et al. Characterizing the microbial diversity and major metabolites of sichuan bran vinegar augmented by monascus purpureus[J/OL]. Int. J. Food Microbiol., 2019, 292: 83-90. DOI:10.1016/j.ijfoodmicro.2018.12.008.

15 Hu L, Huang J, Li H, et al. Design, optimization and verification of 16S rRNA oligonucleotide probes of fluorescence in-situ hybridization for targeting clostridium spp. and clostridium kluyveri[J/OL]. 2018, 28(11): 1823-1833. DOI:10.4014/jmb.1805.04057.

14 Li J, Huang J, Jin Y, et al. Aflatoxin B1 degradation by salt tolerant tetragenococcus halophilus CGMCC 3792[J/OL]. Food Chem. Toxicol., 2018, 121: 430-436. DOI:10.1016/j.fct.2018.08.063.

13 Li J, Huang J, Jin Y, et al. Mechanism and kinetics of degrading aflatoxin B1 by salt tolerant candida versatilis CGMCC 3790[J/OL]. J. Hazard. Mater., 2018, 359: 382-387. DOI:10.1016/j.jhazmat.2018.05.053.

12 Niu M, Huang J, Jin Y, et al. Volatiles and antioxidant activity of fermented goji (lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)[J/OL]. Int. J. Food Prop., 2017, 20(sup2): 2057-2069. DOI:10.1080/10942912.2017.1362649.

11 Niu M, Huang J, Jin Y, et al. Effect of oak matrix (barrel and toasted chips) on the volatiles in goji (lycium Chinese) wine[J/OL]. J. Inst. Brew., 2018, 124(1): 68-76. DOI:10.1002/jib.471.

10 Jin Y, Hengl N, Baup S, et al. Modeling and analysis of concentration profiles obtained by in-situ SAXS during cross-flow ultrafiltration of colloids[J/OL]. J. Membr. Sci., 2017, 528: 34-45. DOI:10.1016/j.memsci.2017.01.019.

9 Jin Y, Hengl N, Baup S, et al. Ultrasonic assisted cross-flow ultrafiltration of starch and cellulose nanocrystals suspensions: Characterization at multi-scales[J/OL]. Carbohydr. Polym., 2015, 124: 66-76. DOI:10.1016/j.carbpol.2015.01.073.

8 Jin Y, Hengl N, Baup S, et al. Effects of ultrasound on cross-flow ultrafiltration of skim milk: Characterization from macro-scale to nano-scale[J/OL]. J. Membr. Sci., 2014, 470: 205-218. DOI:10.1016/j.memsci.2014.07.043.

7 Gondrexon N, Cheze L, Jin Y, et al. Intensification of heat and mass transfer by ultrasound: Application to heat exchangers and membrane separation processes[J/OL]. Ultrason. Sonochem., 2015, 25: 40-50. DOI:10.1016/j.ultsonch.2014.08.010.

6 Jin Y, Baup S, Pignon F, et al. Cross flow ultrafiltration of skim milk assisted by ultrasound: Multi-scale characterization[C/OL]. 14th Meeting of the European Society of Sonochemistry. Jun 2014, Avignon, France. hal-01209774

5 Hengl N, Jin Y, Baup S, et al. Intensification de l’ultrafiltration tangentielle du lait assistée par ultrasons : De l’échelle nanométrique au procédé[Z/OL]. 2014: np[2025-08-16]. https://hal.science/hal-01209607.

4 Jin Y, Hengl N, Baup S, et al. Effects of ultrasound on colloidal organization at nanometer length scale during cross-flow ultrafiltration probed by in-situ SAXS[J/OL]. J. Membr. Sci., 2014, 453: 624-635. DOI:10.1016/j.memsci.2013.12.001.

3 Hengl N, Jin Y, Pignon F, et al. A new way to apply ultrasound in cross-flow ultrafiltration: Application to colloidal suspensions[J/OL]. Ultrason. Sonochem., 2014, 21(3): 1018-1025. DOI:10.1016/j.ultsonch.2013.11.008.

2 Jin Y, Romdhane A, Hengl N, et al. REMOVED: Cross-flow membrane separation process of starch nanocrystals: application to the production of bio-based product and improvements[J/OL]. Procedia Eng., 2012, 44: 1370-1372. DOI:10.1016/j.proeng.2012.08.791.

1 Wang J Y, Jin Y, Xie R, et al. Novel calcium-alginate capsules with aqueous core and thermo-responsive membrane[J/OL]. J. Colloid Interface Sci., 2011, 353(1): 61-68. DOI:10.1016/j.jcis.2010.09.034.