Lan Luo

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Zhi Yang, Liliana de Campo, Elliot P. Gilbert et al. · Food Hydrocolloids · 2021 · 113 citations

Biopolymer Gel, Structural Characteristics, Engineering +8

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Lan Luo, Lirong Cheng, Ruijia Zhang et al. · Food Structure · 2022 · 86 citations

High Hydrostatic Pressure, Engineering, High-pressure Homogenization +7

Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate

Ruijia Zhang, Lirong Cheng, Lan Luo et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2021 · 67 citations

Engineering, Biochemistry, Supercritical Fluid Chromatography +9

Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs

Lan Luo, Zhi Yang, Haifeng Wang et al. · Ultrasonics Sonochemistry · 2022 · 48 citations · Full text

High Hydrostatic Pressure, Biochemistry, Protein Phase Separation +5

Impact of High Hydrostatic Pressure on the Gelation Behavior and Microstructure of Quinoa Protein Isolate Dispersions

Lan Luo, Ruijia Zhang, Jon Palmer et al. · ACS Food Science & Technology · 2021 · 30 citations

High Hydrostatic Pressure, Engineering, Protein Gelation +16