Weigang Zhong

Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method

Weigang Zhong, Jiatong Li, Cuina Wang et al. · Food Chemistry · 2023 · 67 citations · Full text

Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio

Weigang Zhong, Changqing Li, Mengxue Diao et al. · Colloids and Surfaces B Biointerfaces · 2021 · 58 citations

Food Colloid, Biochemistry, Hyaluronic Acid +6

Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides

Weigang Zhong, Qi Wang, Xue Shen · Food Chemistry · 2023 · 44 citations

Biopolymer Gel, Engineering, Polymer Science +6

Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin

Weigang Zhong, Tiehua Zhang, Chao Dong et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2021 · 28 citations

Food Chemistry, Sodium Chloride, Biochemistry +3

Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate

Weigang Zhong, Jiatong Li, Jingwen Dai et al. · Food Bioscience · 2021 · 20 citations

Food Chemistry, Vitro Digestion Model, Antioxidative Property +7