Tingwei Liu

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

Hongjie Dai, Yuan Li, Liang Ma et al. · Food Hydrocolloids · 2020 · 67 citations

Effective Stabilizers, Microemulsion, Cross-linked β-Lactoglobulin Nanoparticles +2

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Xin Feng, Hongjie Dai, Liang Ma et al. · Foods · 2019 · 59 citations · Full text

Food Colloid, Engineering, Food-grade Gelatin Nanoparticles +16

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

Tingwei Liu, Hongjie Dai, Liang Ma et al. · International Journal of Food Properties · 2019 · 39 citations · Full text

Tissue Engineering, Biopolymer Gel, Engineering +10

A green extraction method for gelatin and its molecular mechanism

Xin Feng, Tingwei Liu, Liang Ma et al. · Food Hydrocolloids · 2021 · 32 citations

Food Chemistry, Biopolymer Gel, Engineering +8

Degradation of structural proteins and their relationship with the quality of Mandarin fish (<i>Siniperca chuatsi</i>) during post‐mortem storage and cooking

Mi Tang, Hongjie Dai, Liang Ma et al. · International Journal of Food Science & Technology · 2019 · 18 citations

Muscle Function, Mandarin Fish, Food Analysis +24