Chaoying Qiu

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao et al. · Food Chemistry · 2016 · 184 citations

Food Chemistry, Engineering, Biochemistry +11

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

Chaoying Qiu, Mouming Zhao, David Julian McClements · Food Hydrocolloids · 2014 · 176 citations

Food Chemistry, Food Colloid, Engineering +8

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

Chaoying Qiu, Mouming Zhao, Eric A. Decker et al. · Food Chemistry · 2014 · 167 citations

Nutrition, Whey Protein, Biochemistry +7

Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes

Chaoying Qiu, Yu Huang, Aijun Li et al. · Journal of Agricultural and Food Chemistry · 2018 · 129 citations

Biopolymer Gel, Engineering, Polymer Gel Network +11

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

Chaoying Qiu, Mouming Zhao, Eric A. Decker et al. · Food Research International · 2015 · 99 citations

Nutrition, Food Biophysics, Anionic Dietary Fibers +4