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, +7

Food Hydrocolloids

Biopolymer GelStructural CharacteristicsEngineeringCacl2 ConcentrationFunctional Property +6

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

Lan Luo, Lirong Cheng, Ruijia Zhang, +1

Food Structure

High Hydrostatic PressureEngineeringHigh-pressure HomogenizationRheological PropertiesBiotechnology +5

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

Ruijia Zhang, Lirong Cheng, Lan Luo, +2

Colloids and Surfaces A Physicochemical and Engineering Aspects

EngineeringBiochemistrySupercritical Fluid ChromatographyNatural SciencesBiotechnology +7

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, +2

Ultrasonics Sonochemistry

High Hydrostatic PressureBiochemistryProtein Phase SeparationAlkaline PhsMedicine +3

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

Lan Luo, Ruijia Zhang, Jon Palmer, +2

ACS Food Science & Technology

High Hydrostatic PressureEngineeringProtein GelationProtein Phase SeparationAnalytical Ultracentrifugation +14

A Study of Thin Liquid Films as Related to the Stability of Crude Oil Emulsions

Hongbo Fang, Lu Zhang, Lan Luo, +6

Journal of Colloid and Interface Science

Materials ScienceEngineeringThin Liquid FilmsMicroemulsionRheology +3

Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering

Zhi Yang, Lirong Cheng, Liliana de Campo, +6

Food Hydrocolloids

BiochemistryAngle Neutron ScatteringAnimal ScienceFood BiophysicsFood Microstructure +4

Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)

Ruijia Zhang, Lan Luo, Zhi Yang, +2

Ultrasonics Sonochemistry

Food ColloidEngineeringSoft MatterEmulsionPower Ultrasound +14

Impact of High-Pressure Homogenization on Physicochemical, Structural, and Rheological Properties of Quinoa Protein Isolates

Lan Luo, Lirong Cheng, Ruijia Zhang, +1

SSRN Electronic Journal