Lechuan Wang

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Lechuan Wang, Hong Zhang · Food Chemistry · 2022 · 120 citations

Food Chemistry, Food Colloid, Digestive Characteristics +6

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

Lechuan Wang, Xiaoyi Cheng, Hanying Lan et al. · Food Hydrocolloids · 2024 · 61 citations

Materials Science, Biopolymer Gel, Engineering +6

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture

Lechuan Wang, Bowen Xiao, Qiannan Guo et al. · Food Chemistry · 2022 · 59 citations

Materials Science, Food Colloid, Growth Nucleation Mechanism +8

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes

Lechuan Wang, Mengzhuo Liu, Panpan Guo et al. · Food Chemistry · 2023 · 55 citations

Food Colloid, Dynamic Transition, Micelle +6

Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments

Lechuan Wang, Xun Liang, Chen Yang et al. · Food Hydrocolloids · 2020 · 35 citations

Carboxymethyl Cellulose, Biomanufacturing, Biochemistry +7