Luping Gu

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Fuge Niu, Debao Niu, Huijun Zhang et al. · Food Hydrocolloids · 2015 · 158 citations

Food Chemistry, Food Colloid, Emulsion Characteristics +3

Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

Cuihua Chang, Fuge Niu, Yujie Su et al. · Food Hydrocolloids · 2015 · 115 citations

Food Chemistry, Food Colloid, Biochemistry +7

Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

Cuihua Chang, Fuge Niu, Luping Gu et al. · Food Hydrocolloids · 2016 · 109 citations

Food Chemistry, Food Colloid, Integrated Emulsions +7

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

Luping Gu, Yujie Su, Mengqi Zhang et al. · Food Research International · 2017 · 109 citations

Food Colloid, Antioxidant Interfacial Complexes, Chemical Degradation +4

Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

Yuanqi Lv, Lilan Xu, Tingting Tang et al. · Food Hydrocolloids · 2022 · 101 citations

Food Colloid, Food Biophysics, Rheological Properties +3