Ningzhe Wang

Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid

Ningzhe Wang, Xiao Zhao, Yunqing Jiang et al. · International Journal of Biological Macromolecules · 2022 · 95 citations

Food Chemistry, Biopolymer Gel, Whey Protein Isolate +8

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

Ningzhe Wang, Jie Hu, Kaida Zhang et al. · Food Hydrocolloids · 2023 · 90 citations

Tissue Engineering, Biopolymer Gel, Excellent Rheological Properties +8

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability

Ningzhe Wang, Zihan Ma, Longtu Ma et al. · Food Hydrocolloids · 2023 · 64 citations

Food Colloid, Whey Protein Isolate, Engineering +10

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

Ningzhe Wang, Kaida Zhang, Yurou Chen et al. · Food Chemistry · 2023 · 57 citations

Food Chemistry, Engineering, Quercetin Bioaccessibility +9

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

Ningzhe Wang, Jianjun Cheng, Yunqing Jiang et al. · Ultrasonics Sonochemistry · 2023 · 37 citations · Full text