Wusigale

Casein and pectin: Structures, interactions, and applications

Wusigale, Li Liang, Yangchao Luo · Trends in Food Science & Technology · 2020 · 351 citations

Protein Chemistry, Polysaccharide, Biochemistry

Polydopamine-coated chitosan hydrogel beads for synthesis and immobilization of silver nanoparticles to simultaneously enhance antimicrobial activity and adsorption kinetics

Taoran Wang, Wusigale, Deepa Kuttappan et al. · Advanced Composites and Hybrid Materials · 2021 · 120 citations

Nanoparticles, Chemical Engineering, Engineering +6

Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

Hao Cheng, Zheng Fang, Wusigale et al. · Food Hydrocolloids · 2018 · 108 citations

Biochemistry, Natural Sciences, Medicine +5

Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol

Wenwen Feng, Chun Yue, Wusigale et al. · Food Research International · 2018 · 76 citations

Nanomedicine, Engineering, Medicine +7

Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility

Hao Cheng, Qi Fan, Tiancheng Liu et al. · Journal of Food Engineering · 2019 · 57 citations

Food Chemistry, Sodium Caseinate, Food Colloid +10